- 3/4 c butter, softened
- 3 c powdered sugar
- 14 oz peanut butter
- 1 c marshmallow fluff
- 1/2 c salted peanuts, chopped (optional)
- 1 tsp vanilla extract
- · milk chocolate candy coating
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How to Make Marshmallow Peanut Butter Easter Eggs
- Put the butter and 1 cup of powdered sugar in bowl. Mix them on medium speed until the mixture is light and fluffy.
- Add the peanut butter, marshmallow fluff, 1/3 cup of the peanuts, and the vanilla. Mix on medium speed until well-blended. Gradually add the remaining powdered sugar, 1/2 cup at a time, until the candy is a workable texture: not too sticky and easy to handle. If necessary, add a little more powdered sugar to get it to a workable consistency.
- Roll a small amount of mixture in your hands until it is an egg shape. Put it on a baking sheet lined with aluminum foil and repeat with remaining candy until all mixture is gone. (about three dozen eggs)
- Put the eggs in the refrigerator to firm up for about an hour. Once firm, Put the candy coating in a microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating.
the coating is melted, dip the eggs in the coating and return them to
the foil-lined sheet. While the eggs are still wet, sprinkle the tops
with the remaining chopped peanuts if desired. Refrigerate for 30
minutes to set the coating.
Store in airtight container for up to one week in refrigerator. When ready to eat bring to room temperature. (they taste better this way)
- HINTS: eggs may be frozen for easier handling.
Only remove a few eggs from fridge at a time so they don’t thaw when trying to work with them.