When I got home to Atlanta, I decided that I would make these delightful eggs for myself, and thus began the quest for the perfect Peanut Butter egg recipe. Little did I know that my own dear grandmother (may she rest in peace) used to make these eggs for her kids - for some reason she never made them for my generation, her grandchildren, but I'll let that one slide. So, a special thank you to my Aunt Cindy for sharing Grandma's recipe with me. I'll be sure to pass it on!
If you want to make these for yourself, here's what you need:
- 2 pounds of powdered sugar (10x)
- 1 cup peanut butter - I prefer Jif, but use your favorite brand
- 2 cups marshmallow creme
- 1/4 pound margarine (1 stick)
- a smidge of milk, if the mixture gets too dry - I had to use a little bit because the dough, or batter, was getting too hard to mix together
- chocolate to melt for dipping - I used milk chocolate chips, but you can use semi-sweet or dark. Whatever you prefer.
Mix ingredients together, kind of like pie crust. I ended up having to use my hands because it really was doughy, and I had to knead it in order to get it all mixed together. I think next time I'll try my stand mixer and let it do the dirty work. If it just gets too thick to mix together, that's where the milk comes in. Just add a little at a time until everything is mixed together nicely.Instead of shaping the dough/batter/mixture into egg shapes, I just rolled them into balls. After all that kneading, I was ready for something quick and easy, so rolling the balls fit the bill. At this point it's best to put the rolled balls in the fridge to set for at least an hour. Try to hold out, it's worth it! Some recommend letting them sit over night in the fridge, but I just can't wait that long.