Prep 1 hr
Cook 2 hrs
This is a recipe I got from my sister a few years back. We always make them around Easter and they are a big hit. Cooking time is freezing/refrigerating time.
- 1 cup peanut butter
- 8 ounces cream cheese
- 1 1⁄2 cups powdered sugar
- 1 teaspoon vanilla
- 1 (12 ounce) bag Nestle semi-sweet chocolate chips
- 1 teaspoon Crisco shortening
- Mix peanut butter and cream cheese in bowl.
- Add vanilla and powdered sugar.
- Mix well.
- You may have to refrigerate 1 hour until firm.
- Put some powdered sugar on your hands and make small egg shapes.
- Place on waxed paper on a cookie sheet and freeze until hard.
- Melt chocolate chips and shortening in microwave, stirring at 30 second intervals.
- Dip eggs into chocolate.
- Cover completely.
- Place back on waxed paper and freeze until chocolate sets.
- Keep refrigerated or frozen.
Wonderful! I rolled the eggs into slightly smaller pieces so needed more chocolate for dipping. Used natural peanut butter and a touch of olive oil instead of shortening. A friend gave me this olive oil tip years ago when melting chocolate for dipped strawberries. You can't taste the olive oil but it gives the finished product a nice glossy finish. Thanks for sharing the recipe! Made for PAC Spring 2009.
These are the most decadent peanut butter eggs. They are delicious, velvety smooth and so addictive. The chocolate gets a little awkward thick towards the end and doesn't make such pretty eggs, but they're still good. Mailed them to daughter, they melted a little. She chilled them and they were fine and still very good.