Marshmallow Peanut Butter Easter Eggs
Marshmallow and peanut butter come together to make the most delectable Easter candies!
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!
- 3/4 c
- butter, softened
- 3 c
- powdered sugar
- 14 oz
- peanut butter
- 1 c
- marshmallow fluff
- 1/2 c
- salted peanuts, chopped (optional)
- 1 tsp
- vanilla extract
- milk chocolate candy 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)
Only remove a few eggs from fridge at a time so they don't thaw when trying to work with them.