Peanut Butter-Marshmallow Eggs
In most old chocolate coated Easter Egg recipes, a blend of wax and chocolate is used to coat candies. I did not want to use wax and had good success using Hershey's special dark chocolate chips.
: Recipe adapted from Mrs. Harold Cotner, 1971 PA State Grange Cookbook
: candy, easter, dessert
Serves: 60-70 eggs (4 pounds)
Ingredients
- ¾ pound butter
- 2 pounds powdered sugar, divided
- ½ teaspoon salt
- 12 ounces peanut butter
- 8 ounces marshmallow cream
- 1 tablespoon vanilla extract
- 1 package (12 ounces) semi-sweet chocolate chips
Instructions
- In a large bowl, beat the butter and ½ pound of sugar until light and fluffy.
- Add the salt, peanut butter, marshmallow and vanilla and whip until smooth.
- By hand, mix in the remaining sugar.
- Form into eggs of the desired size; refrigerate overnight.
- Melt the chocolate and dip the chilled eggs into the melted chocolate.Allow pieces to rest in the refrigerator overnight. Dip into the melted chocolate.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/peanut-butter-mashmallow-eggs/