Makin' Candy Easter Eggs

[rgcraig]

Originally Posted by rgcraig

Peanut Butter Eggs

2 sticks butter - room temp
1 jar peanut butter
Cream together - add powdered sugar (about 1 1/2 to 1 3/4 lbs) until firm consistency - should be creamy, but firm without crumbling.

Form in the shape of a egg - place on cookie sheet and put in freezer for a short time or fridge for one hour.

Melt 4 - 5 oz. Hershey bar's with 1/2 stick of paraffin in a double broiler. Use a long two-prong fork and roll in chocolate, place on waxed paper to dry. Decorate as creatively as you desire. Yield 24

Buttercream eggs
2 stick butter - room temp
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Almost two pounds of powdered sugar - make firm, but not crumbly.

If you get either too stiff just add a little more butter to soften up so it's not crumbly.

Place in fridge to firm up. Melt one bag of white chocolate chips and 1/2 stick of paraffin. Dip. Yield 12

Bumping for someone!

[ILG]

My husband would probably love these!