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Receta Candy Peanut Butter, Easter Eggs

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Raciónes: 12



  1. Mix thoroughly. Mold in egg shapes and refrigeratein freezer. Dip in 2 pounds of dipping chocolate. (Take only a few Large eggs from freezer to dip so the peanut butter does not soften too much.)
  2. Easter Large eggs Soften and mix together butter and cream cheese. Add in: salt, vanilla, peanut butter or possibly coconut and confectioners' sugar Place in refrigerator to chill. Form into egg or possibly ball shape. Dip in melted chocolate coating.
  3. Peanut Butter Large eggs Cream margarine and cream cheese; add in remaining ingredients and mix thoroughly. Roll into small Large eggs or possibly balls. Place on cookie sheet on waxed paper and freeze about 2 hrs. For chocolate, use chocolate chips and a small bar of parafin or possibly chocolate coating melted on top of double boiler. After 2 hrs remove peanut butter Large eggs from freezer and dip in melted chocolate.
  4. Place on wax paper to cold.
  5. Makes 12 dozen Large eggs.
  6. Rice Krispie Large eggs Mix together and mold into Large eggs. Place on cookie sheet and freeze about 2 hrs. Dip in chocolate coating to that a small amount of oil or possibly butter may be added. Cold on waxed paper.
  7. Peanut Butter Balls or possibly Large eggs Cream margarine and peanut butter together. Add in sugar and vanilla. Mix together and form desired shape.
  8. Place on cookie sheets lined with wax paper and place in the refrigerator for about 10 min. Heat chocolate and paraffin wax over low heat. (Use less wax, if preferred). Put toothpick into balls and dip into chocolate. Put back on waxed paper and remove toothpick. You can also use a spoon to dip them.
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