"You can make these easy peanut butter eggs yourself any size or shape. They are a MUST HAVE during the Easter holiday...I used the least amount of paraffin wax I could to make the chocolate shiny. Add coconut, nuts, or raisins if desired."
Place potato into a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain. Mash potato in a bowl until no lumps remain; set aside to cool.
Mix peanut butter, egg white, margarine, and confectioners' sugar in a bowl to make a stiff mixture that holds its shape when formed. Mix in the cooled mashed potato.
Cover and refrigerate peanut butter filling overnight.
Place chocolate chips into a microwave-safe bowl and heat in microwave on high power for 1 minute; stir. Continue to heat and stir the chocolate chips in 15-second intervals until just warm and smoothly melted; do not overheat.
Scoop up about 1 tablespoon (or desired amount) of peanut butter filling, form into an egg shape, and dip into the melted chocolate. Set chocolate-covered egg aside on waxed paper to set up. Repeat with remaining filling and chocolate. Refrigerate leftovers.
Many people use a little grated paraffin wax -- about 1 tablespoon -- to help the chocolate coating to harden up and become shiny. A kabob skewer works well for dipping. Decorate with colored frosting - flowers, names, etc. when chocolate has cooled.
This recipe contains a raw egg white. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe.
Per Serving: 408 calories;24.9 g fat;
44.3 g carbohydrates;
8.4 g protein;
0 mg cholesterol;
195 mg sodium.