Chocolate Peanut Butter Egg Recipe
I know, you’re making sure you didn’t accidentally click Rachel Ray’s website. This isn’t a blog where I talk about making food a lot, but today is an exception.
It’s no secret I love chocolate. It’s a struggle and a pleasure, and even part of my tagline. There are two recipes I love to make and share with friends. Christmas is all about chocolate peanut butter fudge, and Easter is about chocolate peanut butter eggs.
On Facebook today I shared how in less than 12 hours a tray of my eggs are nearly gone. They were meant to last all week and be eggs I could give away. My money is on the teen son.
But a few asked for the recipe and if I would pin it on Pinterest. I can’t pin off FB, so here it is, and I promise I’ll pin it.
Chocolate peanut butter eggs:
1 lb. powdered sugar
1/4 lb. margarine
1/4 cup light Karo syrup
1 cup peanut butter (I usually make this heaping for extra flavor)
1/2 tsp. vanilla
Mix, mold, and chill.
Melt 12 oz milk chocolate chips and 1/2 tsp parafin.
Dip and decorate as desired.
They taste better to me frozen, and this is how I chill them. They seem easier to dip when egg is frozen.
This is a recipe my mom used, I have no idea where she got it. But it has been a hit for decades.
