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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 9 |
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This recipe came from my mother-in-law, who gives a basket of homemade Easter candy to each of her children and grandchildren, says Robin Perry from her home in Seneca, Pennsylvania. Ingredients:
6 tablespoons butter, softened |
1/4 cup creamy peanut butter |
1/4 cup marshmallow creme |
1-3/4 cups confectioners' sugar |
3/4 pound milk chocolate candy coating, coarsely chopped |
2 teaspoons shortening |
colored sprinkles, optional |
Directions:
1. In a small bowl, cream the butter, peanut butter and marshmallow cream until smooth. Gradually beat in confectioners' sugar. Drop by level tablespoonfuls onto a waxed paper-lined baking sheet; form into egg shapes. Freeze for 10 minutes.
2. In a microwave, melt candy coating and shortening; stir until smooth. Dip eggs into candy coating; allow excess to drip off. Return to baking sheet; immediately decorate with sprinkles if desired. Let stand until set. Store in an airtight container. Yield: 1-1/2 dozen.
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