PEANUT BUTTER AND MARSHMALLOW CHOCOLATE EGGS

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Peanut Butter and Marshmallow Chocolate Eggs image

"This recipe came from my mother-in-law, who gives a basket of homemade Easter candy to each of her children and grandchildren," says Robin Perry from her home in Seneca, Pennsylvania.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 7

6 tablespoons butter, softened
1/4 cup creamy peanut butter
1/4 cup marshmallow creme
1-3/4 cups confectioners' sugar
3/4 pound milk chocolate candy coating, coarsely chopped
2 teaspoons shortening
Colored sprinkles, optional

Steps:

  • In a small bowl, cream the butter, peanut butter and marshmallow cream until smooth. Gradually beat in confectioners' sugar. Drop by level tablespoonfuls onto a waxed paper-lined baking sheet; form into egg shapes. Freeze for 10 minutes., In a microwave, melt candy coating and shortening; stir until smooth. Dip eggs into candy coating; allow excess to drip off. Return to baking sheet; immediately decorate with sprinkles if desired. Let stand until set. Store in an airtight container.

Nutrition Facts :

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