Marshmallow Peanut Butter Easter Eggs
By
Deneece Gursky
@Smokeygirlxo
9
This is another recipe that I make every year for Easter. This Easter Bunny fills her baskets with homemade candies. : ) 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 homemade candies! 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!
Ingredients
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3/4 cbutter, softened
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3 cpowdered sugar
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14 ozpeanut butter
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1 cmarshmallow fluff
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1 tspvanilla extract
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1/2 csalted peanuts, chopped (optional)
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·milk chocolate candy coating
How to Make Marshmallow Peanut Butter Easter Eggs
- Put the butter and 1 cup of powdered sugar in a bowl. Mix them on medium speed until the mixture is light and fluffy.
- Add the peanut butter, marshmallow fluff, 1/3 cup of the peanuts (if using), and 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.
- Roll a small amount of mixture in your hands until it is an egg shape.
- Put it on a baking sheet lined with aluminum foil and repeat with the remaining candy until all mixture is gone (about three dozen eggs). Put the eggs in the refrigerator to firm up for about an hour.
- Once firm, put the candy coating in a microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating. 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 an airtight container for up to one week in the 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 the fridge at a time so they don't thaw when trying to work with them.
