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Ingredients
- 1 lb. butter or margarine
- 1 (8oz.) pkg. Philadelphia Cream Cheese
- 1 (18oz.) jar of Jiff Peanut Butter
- 3 lbs. 10X sugar
- For coating on eggs: Milk chocolate chips, paraffin
Details
Preparation
Step 1
Let butter or margarine and cream cheese get to room temperature, then beat them together until well blended. Add peanut butter and beat until all three are well blended. Use 2 pounds of the 10X sugar – use your beater. Start out on low, then switch to high until well blended after each addition of sugar until the two pounds are used up. Use your hands to work the third pound into the mixture. Form into egg shapes. Put them in the refrigerator to cool for 1 ½ hours before coating. Put the eggs on waxed paper on a tray to cool.
COATING: Melt milk chocolate in double boiler. Grate paraffin and add to the chocolate. Stir with a fork. When you hold the fork up with the prongs down and the chocolate runs off, it is ready to coat the eggs.
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