Chocolate Covered Peanut Butter Eggs
Yield
48 servingsPrep
10 minCook
10 minReady
140 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
margarine
or butter |
|
| ¼ | cup |
brown sugar
|
*
|
| ¾ | cup |
powdered sugar
|
|
| ½ | cup |
peanut butter
all natural, smooth |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | package |
chocolate chips (semi-sweet)
|
|
| 2 | tablespoons |
vegetable shortening
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
margarine
or butter |
|
| 59 | ml |
brown sugar
|
*
|
| 177 | ml |
powdered sugar
|
|
| 118 | ml |
peanut butter
all natural, smooth |
|
| 5 | ml |
vanilla extract
|
|
| 1 | package |
chocolate chips (semi-sweet)
|
|
| 3E+1 | ml |
vegetable shortening
|
|
Directions
In 1-quart microwave-safe bowl, microwave margarine and brown sugar on100% power (high) 1 to 1½ minutes, stirring every 30 seconds or until brown sugar is melted.
Stir in powdered sugar, peanut butter and vanilla.
Shape by teaspoonfuls into egg shapes.
Chill.
In double boiler or heavy saucepan, over low heat, melt chocolate chips and shortening.
With wooden pick, dip each egg into chocolate mixture, coating completely.
Place on wax paper-lined baking sheets.
Chill.
Store in refrigerator.
