Peanut Butter And Marshmallow Chocolate Eggs Recipe

Ingredients

6 tablespoons butter, softened1/4 cup creamy peanut butter1/4 cup marshmallow creme1-3/4 cups confectioners’ sugar3/4 pound milk chocolate candy coating, coarsely chopped2 teaspoons shorteningColored sprinkles, optional

Preparation

In a small bowl, cream the butter, peanut butter and marshmallow cream until smooth. Gradually beat in confectioners’ sugar. Drop by level tablespoonfuls onto a waxed paper-lined baking sheet; form into egg shapes. Freeze for 10 minutes.

In a microwave, melt candy coating and shortening; stir until smooth. Dip eggs into candy coating; allow excess to drip off. Return to baking sheet; immediately decorate with sprinkles if desired. Let stand until set. Store in an airtight container.