Excerpt from my book “Little Miss Muffin Bakery and more…” (written by Rebecca Jones) - when I had a bakery business

 

Page 45

Recipe- Easter Eggs

1 ½ sticks butter, softened

¾ cup creamy peanut butter

1 ½ tablespoon light corn syrup

½ teaspoon vanilla extract

24 oz. package of chocolate candy coating.

 

Combine butter, peanut butter, corn syrup and vanilla. Mix with an electric mixer on low until well blended. Gradually add powdered sugar until mixture is no longer sticky and can be handled with hands. Divide into 6 portions. Shape each portion into an oval shape with a flat bottom and rounded like an egg on top. Place oval shaped eggs on wax paper. Cover loosely and let sit at room temperature for 12 hours.

Place candy coating in top of double boiler and melt. Carefully dip bottom of each egg into the coating. Place on wax paper and refrigerate for 15 minutes. Place eggs on wire rack over some paper towels. Spoon the candy coating over the eggs, letting the excess drip. Place eggs again in the refrigerator for 15 minutes until firm.

Can decorate with frosting of desired.

Easter is the only time of year when it is safe to put all your eggs in one basket!