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.

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Recipe Summary

prep:
1 hr
cook:
15 mins
additional:
8 hrs
total:
9 hrs 15 mins
Servings:
18
Yield:
18 small eggs
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

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.

Nutrition Facts

408 calories; protein 8.4g 17% DV; carbohydrates 44.3g 14% DV; fat 24.9g 38% DV; cholesterol 0mg; sodium 194.9mg 8% DV. Full Nutrition
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