- 1/2 c. margarine (you can use butter, but it is harder to incorporate)
- 1 1/2c. creamy peanut butter
- 2 1/2 to 3 1/2 c. powdered sugar (to desired consistency)
- 1 (12oz.) bag of Wilton Dark Candy Cocoa Melts or Wilton White Candy Melts
- Combine margarine with peanut butter and add powdered sugar until mixture is thick enough to be rolled and molded by hand.
- Form eggs in any size (I use an egg-shaped 1/3 cup measuring spoon, but you can shape by hand in other sizes as well)
- Melt chocolate in microwave in 30 second increments, stirring well in between until smooth.
- Using a fork, dip peanut butter eggs into chocolate until completely covered and slide off fork onto parchment paper. Allow chocolate to cool and harden.
- Decorate as desired (drizzle with other colored chocolate, or sprinkle with spring candy…).
My thoughts: This is my second year making these eggs as a fundraiser for missions trips at my church. We have improved our technique for making these in large quantities and had a lot of fun this year. These are HUGE peanut butter eggs. I always warn people to not eat a whole one all at once! The filling is so creamy and rich. I hope you get a chance to try these out for YOUR Easter baskets! Here’s some shots of our egg-making extravaganza: