Marshmallow Peanut Butter Easter Eggs
Marshmallow and peanut butter come together to make the most delectable Easter candies!
Blue Ribbon Recipe
If you are a peanut butter and chocolate lover you will love these! The inside is fluffy, creamy and full of peanut butter. We did put them in the freezer for a little while, so coating them in chocolate was a breeze. A platter of these at a springtime event or Easter will impress everyone. There were rumblings in the Test Kitchen that these were better than ones you can buy at the store! The Test Kitchen
How to Make Marshmallow Peanut Butter Easter Eggs
- Add the peanut butter, marshmallow fluff, 1/3 cup of the peanuts, and the vanilla. Mix on medium speed until well-blended. Gradually add the remaining powdered sugar, 1/2 cup at a time, until the candy is a workable texture: not too sticky and easy to handle. If necessary, add a little more powdered sugar to get it to a workable consistency.
- When the coating is melted, dip the eggs in the coating and return them to the foil-lined sheet. While the eggs are still wet, sprinkle the tops with the remaining chopped peanuts if desired. Refrigerate for 30 minutes to set the coating.
Store in airtight container for up to one week in refrigerator. When ready to eat bring to room temperature. (they taste better this way)
- HINTS: eggs may be frozen for easier handling.
Only remove a few eggs from fridge at a time so they don't thaw when trying to work with them.