Side Pannel
Homemade Easter Eggs (2 Varieties)
Homemade Easter Eggs (2 Varieties)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chocolate
Ingredients List
- PEANUT BUTTER EGGS-
- 1 lb Confectioner's sugar
- 1 lb Peanut butter
- 1 1/2 Sticks butter -- no
- Substitutes
- BUTTER CREAM EGGS-
- 4 oz Cream cheese
- 1/2 c Butter
- 1 1/2 ts Vanilla
- 5 c Confectioner's sugar
- CHOCOLATE COATING-
- 1/2 Box semisweet chocolate
- 1/2 Box unsweetened chocolate
- 1/4 -1/3 slab
- Parafin
Directions
Peanut Butter Eggs - Mix together all ingredients. Form into small eggs.
Refrigerate a short time, about 1/2 hour on wax paper covered cookie sheet.
Dip in hot Chocolate Coating, using a fork.
Butter Cream Eggs - Cream together cream cheese, butter and vanilla. Knead
in sugar and form into eggs. Refrigerate a short time on wax paper covered
cookie sheet. Dip into hot Chocolate Coating, using a fork. Chocolate
Coating - Melt ingredients in a double boiler. Keep over heat as you the
the center. Candies can be kep at room temperature for 4-5 days.
Refrigerate a short time, about 1/2 hour on wax paper covered cookie sheet.
Dip in hot Chocolate Coating, using a fork.
Butter Cream Eggs - Cream together cream cheese, butter and vanilla. Knead
in sugar and form into eggs. Refrigerate a short time on wax paper covered
cookie sheet. Dip into hot Chocolate Coating, using a fork. Chocolate
Coating - Melt ingredients in a double boiler. Keep over heat as you the
the center. Candies can be kep at room temperature for 4-5 days.
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