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Peanut Butter Easter Eggs


Peanut Butter Eggs

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Peanut Butter Easter Eggs 0 Picture


  • 2 lb bag of 10x sugar ( powered sugar )
  • 2 cups of Jif peanut butter
  • 8 oz block of cream cheese ( room temp )
  • 1 stick of butter ( room temp )
  • 1 Tablespoon of vanilla
  • Dash of salt from salt shaker
  • 1 1/4 About 1 1/4 pound of chocolate disks



Step 1


Mix all the above ( except for the chocolate ) in a large mixing bowl
making sure that the cream cheese is well blended
Shape into eggs & put on a cookie sheet with wax paper
Refrigerate for a couple of hours or freeze for awhile
Using a double boiler put hot water ( do not boil ) in the bottom pan just to where the top pan meet’s
Turn the heat on low & keep it on unless it gets too hot put the top pot on top of the bottom pan & put about ½ or a little less of the disks in the pan & keep stirring until melted completely
Put one egg in at a time & spoon the chocolate over the egg, using a fork, slip it under the egg & tap the fork on the edge of the pot to shake off excessive chocolate
Transfer the egg back on to the cookie sheet with the wax paper & cool
After they are cooled you can put them into a plastic container with wax paper between the layers.

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