Looking for something to make for Easter, this recipe for peanut butter eggs is so simple. They’re great to make with kids, I remember making them with my mom when I was younger. I’m not sure where the recipe originally came from, but they’re my favorite peanut butter eggs. I usually split the recipe and coat half in semi-sweet chocolate and the other half in dark chocolate. YUM!
1 cup creamy peanut butter
8 oz cream cheese, softened
1 1/2 lb confectioner’s sugar
pinch of salt
1 tsp vanilla
In a bowl of a stand mixer, mix together the peanut butter, cream cheese, salt and vanilla. Slowly add in the confectioner’s sugar until all the ingredients are combined.
Line a baking sheet with parchment paper. Shape the peanut butter mixture into eggs. Refrigerate at least 1 hour or longer until ready to coat with chocolate.
Melt chocolate in a double boiler. Remove a few eggs from the refrigerator at a time. Coat with chocolate and set on another baking sheet lined with paper. Let the chocolate harden and then package.
Store in the refrigerator until ready to eat.
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