- 1/4 cup [60 g] margarine
- 3/4 cup [190 mL] creamy peanut butter
- 2 [3-ounce / 85-g each] packs cream cheese
- 1 pound [454 g] icing sugar
- 1 teaspoon [5 mL] vanilla
Chocolate Coating
- 1 [8-ounce / 227-g] chocolate bar
- 1 [1-ounce / 28-g] square unsweetened chocolate
- 2 tablespoons [30 g] shortening
- 1 tablespoon [15 mL] shaved paraffine wax
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- Well mix together all ingredients until light and creamy.
- Shape mixture into eggs.
- Leave to dry.
- Meanwhile, into the top part of a double boiler over hot yet not boiling water, melt together all chocolate coating ingredients.
- Dip eggs, one at a time, into melted chocolate mixture until well coated.
- Leave eggs to harden onto a sheet of waxed paper or a baking sheet, before wrapping.
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