The recipe box: Peanut butter egg

By Cynthia Hager
Poca High School

Easter is here, and if jelly beans or Peeps aren’t your thing, I have the perfect treat for you! Everybody loves chocolate, and what better combination than chocolate and peanut butter? Peanut butter eggs are an easy Easter treat to make, so whip up a batch for yourself or to share with family and friends.

Ingredients:

1 16 oz. package confectioners sugar
1 cup creamy peanut butter
1/4 cup butter
1 tablespoon milk
8 squares (1 ounce) semi-sweet chocolate
1 tablespoon shortening

Directions:

1. In a mixing bowl, combine confectioners sugar, peanut butter, butter and milk (if needed for moisture) until blended.

2. Shape mixture into two 1/2 pound eggs or several smaller eggs. Freeze eggs for one hour.

3. While eggs are freezing, cut chocolate into small pieces and place in top pan of a double boiler with shortening. (Note: If you don’t have a double boiler, you can create a makeshift one using a saucepan and bowl. Bring water to a boil in the saucepan, and place ingredients in the bowl, but do not let the bottom of the bowl touch the water.)

4. Melt over medium heat, stirring frequently until smooth.

5. Stick a long-tined fork in each egg and dip in chocolate until covered. Let drain on wax paper.

6. When eggs are cooled and firm, decorate them however you please.

Thanks to allrecipes.com for this recipe.