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RECIPE
7 INGREDIENTS6 STEPS45MIN

Peanut Butter Easter Eggs

4.5
2 Ratings

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Sear Nation

My specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.
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A perfect snack-sized chocolate bite that is sure to become an Easter time family favorite. Cooking wax is the key to really shiny little morsels!
45MIN
Total Time

Sear Nation

My specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
1/2 cup
Margarine , softened
1/2 cup
Butter , softened
2 cups
Peanut Butter
4 cups
Powdered Confectioners Sugar
1 cup
Marshmallows
1/3 cup
Cooking Wax

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Cooking Instructions

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Step 1
Whip Margarine (4 ounce) and Butter (8 tablespoon) in a large bowl. Mix in Peanut Butter (2 cup) and Powdered Confectioners Sugar (4 cup) until well combined. Mix in Marshmallow (1 cup).
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 (18 ounce) and Cooking Wax (6 tablespoon) 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!

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