Peanut Butter Easter Eggs

Whip Margarine (115 g) and Butter (120 mL) in a large bowl. Mix in Peanut Butter (640 g) and Powdered Confectioners Sugar (440 g) until well combined. Mix in Marshmallows (240 mL).

Place batter in freezer until firm and easy to form into balls, about 10-15min.

Remove batter from freezer. Spoon out 1-2tbsp of batter at a time. Shape each into oval egg-shaped balls. Line a cookie baking sheet with wax paper and place eggs on the sheet.

Place the sheet of eggs in the freezer to chill, another 10-15min.

Meanwhile melt Milk Chocolate Chips (510 g) and Cooking Wax (90 mL) using a stove-top double boiler on a low simmer.

Remove eggs from the freezer. Drop each egg into the melted chocolate and toss between two forks until coated. Place eggs back onto baking sheet once coated. Refrigerate eggs until ready to serve. If you don't like to eat them cold, just let sit out for 30-60 minutes so they return to room temperature. Enjoy!