Homemade peanut butter Easter eggs
If I haven't found the recipe for a creamy, smooth, perfectly-peanutty homemade Easter egg, I'm closer. This recipe is from my sister-in-law, Gloria. I modified it slightly. 6 tablespoons butter, softened 1/4 cup creamy peanut butter 1/4 cup marshmallow cream 1 3/4 cups powdered sugar (See Note) 6 ounces semisweet chocolate chips 2 tablespoons shortening Note: I needed only 1 1/4 cups of sugar. I think the amount you need depends on the room temperature and humidity when you make them. If the batter is too soft and won't hold together, add more sugar. If it's a good consistency after just a cup, leave it alone. More sugar means more sweetness overriding the peanut butter flavor. Mix the butter, peanut butter and marshmallow cream together. Stir in 1 cup of powdered sugar. Add the rest of the sugar 1/4 cup at a time, mixing after each addition, until you reach a consistency you can mold into egg shapes. Cover the bowl with plastic wrap and place it in the freezer for 10 ...