Cooking Instructions
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Step 1
Whip
Margarine (115 g)
and
Butter (120 g)
in a large bowl. Mix in
Peanut Butter (640 g)
and
Powdered Confectioners Sugar (440 g)
until well combined. Mix in
Marshmallows (240 mL)
.
Step 2
Place batter in freezer until firm and easy to form into balls, about 10-15min.
Step 3
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.
Step 4
Place the sheet of eggs in the freezer to chill, another 10-15min.
Step 5
Meanwhile melt
Milk Chocolate Chips (510 g)
and
Cooking Wax (90 mL)
using a stove-top double boiler on a low simmer.
Step 6
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!
