Easter tends to be a kids holiday. With egg hunts, dying eggs, diving into goodie filled Easter baskets, there isn’t much of a tradition for adults. Except in my family, and then Easter means it ‘s time to make peanut butter eggs! If you like those Reese’s peanut butter eggs, then these will blow your mind. I love bringing them in for coworkers and watching their faces morph into amazement as they taste the best peanut butter egg in their life.
RECIPE: Peanut Butter Eggs
Makes a lot!
Double batch was enough eggs to cover 3 baking sheets
8 oz. Cream Cheese
1/2 Lbs or 2 sticks Margarine
1 teaspoon Vanilla
18 oz Peanut Butter (Creamy)
2 Lbs Powdered Sugar
1 Bag Semi Sweet Chocolate Chips
1) In a large bowl, cream together the cream cheese, margarine (softened), and vanilla. You can do this with a mixer, spoon, or with your clean hands.
2) Mix in the peanut butter and make sure its all incorporated completely.
3) Slowly mix in the powdered sugar, making sure it is fully mixed in.
4) Chill the mixture for at least an hour covered with foil.
5) Line plastic containers with wax paper.
6) Scoop out the peanut butter filling and form into egg like shapes and place in the containers. Make sure to lay layers of wax paper between layers. You want to shape them quickly and not let the mixture warm up in your hands.
7) Stick the containers of eggs in the freezer for about an hour.
8) In a large pot, melt part of a block of paraffin wax and then stir in the semi sweet chocolate chips over the lowest heat setting until smooth and shiny.
9) Line baking sheets with wax paper and set to the side.
10) Use forks to quickly dip and cover the peanut butter eggs in chocolate and then set them onto the baking trays.
11) Put the trays in the fridge to cool until the chocolate sets.
I made a double batch of these eggs by my husband’s request. We tend to freeze a few to eat over the next few weeks. Plus, they go quickly between us, friends, and coworkers. If you make these, be prepared for lots of requests for more!