Saturday, April 03, 2010
Peanut Butter-Marshmallow Eggs
Makes approximately 80
1 1/2 cups butter or margarine, softened
5 to 6 cups sifted confectioners' sugar
1 cup peanut butter
1 3/4 cus 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 confectioners sugar in large bowl until light and fluffy. Add peanut butter, marshmallow creme, and vanilla; blend well.
Gradually add remaining confectioners sugar; mix to consistency that can be easily handled. Form into egg shapes. Dip eggs in melted chocolate; let stand until firm.
Hope your Easter is joyful!