Chocolate Peanut Butter Eggs
For me, it isn't Easter without chocolate covered peanut butter eggs!!
- 1 1/2 pounds powdered sugar, divided
- 3 sticks (salted) butter, room temperature
- 1 16-ounce jar peanut butter (plus 1/4 cup)
- 1 7-ounce jar marshmallow cream
- 2 pounds chocolate (dark or milk chocolate)
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Combine about a third of the powdered sugar and butter in large bowl of electric mixer. Mix until well combined. Add peanut butter and marshmallow cream then gradually add remaining powdered sugar. Shape into eggs about 3-4 inches long trying to keep the bottom side flat. Refrigerate on waxed paper-lined cookie sheet to set (about 8 hours).
Beth's dipping directions, and you would be smart to follow them: Melt chocolate then coat eggs. I dip the bottoms first, only about 1/4-inch deep then chill to firm. Then I set them on a wire rack over waxed paper and pour just enough chocolate over them to coat, spreading to cover with a small metal spatula.