c12 |
Easter Eggs10X confectionary sugar – about 4 cups I cream the butter and cream cheese, then add sugar and mix until sort of soft. Can add a little milk if too stiff. Then add vanilla and peanut butter. Can be creamy, but should be stiff enough to mold. Mold into eggs, any size you want. Then refrigerate until cold. Then melt chocolate, I usually zap about 45 seconds. Don’t overcook or will get hard. Then roll eggs in chocolate with fork. This makes a lot of eggs, about 24 or so eggs. |