http://www.thelittleblondebaker.com/peanut-butter-eggs/
- Ingredients
- 8 oz Cream Cheese
- 1 C Peanut Butter
- 1/4 C Butter
- Pinch of Salt
- 4 C Powdered Sugar
- Melting Chocolate (about 1 1/2 to 2 Lbs)
- Instructions
- In a large bowl cream together the butter, peanut butter, and cream cheese, then add a pinch of salt and mix in the powdered sugar one cup at a time.
- Lay out several cookie sheets lined with parchment or wax paper.
- Using a 1” cookie scoop, scoop the dough and form a ball into your hand.
- Shape the ball into a small egg and then place on cookie sheet.
- Repeat with rest of dough.
- The recipe should make 50 to 55 eggs.
- Refrigerate eggs for 18 to 24 hours. You need to do this to let the eggs dry out a bit. Otherwise when you go to coat the eggs in chocolate they will be too soft and fall apart.
- After time is up melt chocolate over a double broiler. I used a milk chocolate.
- Also, melt chocolate as you need it not all at once. This will help with chocolate possibly ceasing up or getting the dough in it.
- Don’t bring eggs out of fridge until you are ready to coat them in the chocolate.
- Coat the eggs in chocolate. I used a spoon to cover then and then lifted them out with a fork, shaking off the excess.
- Lay them out on a cookie sheet and decorate with sprinkles if desired. * Wrap individually with plastic wrap or in plastic container once chocolate has cooled.
bon appetit
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