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Peanut Butter-Marshmallow Eggs


1-1/2 cups butter or margarine, softened
5 to 6 cups sifted confectioner's sugar
1-3/4 cups marshmallow creme
2 teaspoons vanilla
1-3/4 pounds (approximately) any chocolate-flavored compound coating, melted or real chocolate, tempered

Cream butter and 2 cups confectioner's sugar in a large bowl until light and fluffy. Add peanut butter, marshmallow creme and vanilla; blend well. Gradually add remaining confectioner's sugar; mix to consistency that can be easily handled. Form into egg shapes. Dip eggs in melted chocolate; let stand until firm.


Yield: about 80 candy eggs



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