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Candy - Peanut Butter, Easter Eggs

 

102

Yield

120

servings

Prep

10

min

Cook

?

Ready

2

Low Cholesterol, Trans-fat Free
 

Ingredients

2 pounds margarine
4 pounds peanut butter
4 pounds powdered sugar
Easter eggs
¼ pound butter
8 ounces cream cheese
½ teaspoon salt
1 ½ teaspoons vanilla extract
1 ½ cups peanut butter
4 cups powdered sugar
Peanut butter eggs
1 cup margarine
8 ounces cream cheese
½ teaspoon salt
1 ½ teaspoons vanilla extract
2 pounds powdered sugar
2 ¼ cups peanut butter
chunky
Rice krispie eggs
1 cup powdered sugar
1 cup peanut butter
crunchy
2 cups crisp rice cereal
2 tablespoons vegetable oil
¼ teaspoon vanilla extract
Peanut butter balls
1 pound margarine
2 cups peanut butter
3 pounds powdered sugar
3 teaspoons vanilla extract
6 ounces chocolate chips (semi-sweet)
¼ pound parafin wax
*

Directions

Mix thoroughly.

Mold in egg shapes and chill in freezer.

Dip in 2 pounds of dipping chocolate.

(Take only a few eggs from freezer to dip so the peanut butter does not soften too much.)

Easter Eggs:

Soften and mix together butter and cream cheese.

Add: salt, vanilla, peanut butter and confectioners' sugar.

Place in refrigerator to chill.

Form into egg or ball shape.

Dip in melted chocolate coating.

Peanut Butter Eggs:

Cream margarine and cream cheese; add remaining ingredients and mix thoroughly.

Roll into small eggs or balls.

Place on cookie sheet on waxed paper and freeze about 2 hours.

For chocolate, use chocolate chips and a small bar of parafin or chocolate coating melted on top of double boiler.

After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate.

Place on wax paper to cool.

Rice Krispie Eggs:

Mix together and mold into eggs.

Place on cookie sheet and freeze about 2 hours.

Dip in chocolate coating to which a small amount of oil or butter may be added.

Cool on waxed paper.

Peanut Butter Balls:

Cream margarine and peanut butter together.

Add sugar and vanilla.

Mix together and form desired shape.

Place on cookie sheets lined with wax paper and place in the refrigerator for about 10 minutes.

Melt chocolate and paraffin wax over low heat.

(Use less wax, if preferred).

Put toothpick into balls and dip into chocolate.

Put back on waxed paper and remove toothpick.

You can also use a spoon to dip them.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Margaret
Utah
 over 8 years ago

I am glad that you separated the candy into the five areas. I printed off the original and ended up buying $40 worth of ingredients I didn't need as I just wanted to make the one kind of egg.

Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 45057% of calories from fat
 % Daily Value *
Total Fat 28g 44%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 320mg 13%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 7%
Sugars g
Protein 16g
Vitamin A 11% Vitamin C 0%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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