Easter: Peanut Butter Easter Eggs
Source of Recipe
Frugal Folks Life
List of Ingredients
1 1/2 c. butter or margarine, softened
3/4 c. crunchy peanut butter
1 1/2 Tbsp. light corn syrup
1/2 tsp. vanilla extract
1 1/2 to 2 (16 oz.) pkg. powdered sugar, sifted
1/2 (24 oz.) pkg. almond bark
chocolate
Frosting:
1/4 c. shortening
2 c. sifted powdered sugar
3 Tbsp. milk
paste food coloring (optional)
Recipe
Eggs: Combine butter, peanut butter, corn syrup and vanilla; mix at
low speed of an electric mixer until smooth and well blended.
Gradually add powdered sugar until mixture is no longer sticky and
can be handled with hands. Divide into six portions. Shape each
portion into an oval shape with a flat bottom; place on paper towels.
Cover loosely and let set 12 hours at room temperature. Place almond
bark in top of a double boiler; bring water to a boil. Reduce heat to
low; simmer until almond bark melts. Carefully dip bottom of each
egg in almond bark and place on waxed paper. Refrigerate 15 minutes.
Place eggs on wire rack over waxed paper. Spoon almond bark over
eggs, letting excess drip on waxed paper. (Excess almond bark can be
reused by melting over simmering water.) Place eggs in refrigerator
about 15 minutes or until firm. Prepare decorating bags. Decorate the
Easter Eggs with Decorator Frosting as desired. Yields 6 (1/2 pound)
eggs or
18, if making small eggs.
Frosting: Cream shortening in a mixing bowl. Gradually add sugar
alternately with milk until desired consistency. Color portions of
frosting with paste food coloring, if desired. Yields about 1 cup.
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