Adapted from The Whimsical Princess
4 C powdered sugar
1 1/2 C creamy peanut
1/4 cup butter or margarine,
2 tbsp milk
- oval or egg-shaped cookie cutter (optional)
**I used this one from Amazon**
- 1-2 bags milk chocolate chips (11 oz. each),
2 tbsp or more shortening, divided
Beat powdered sugar, peanut butter and
butter together. Dough will be crumbly. Add milk one tablespoon at a time
until dough comes together a bit more. (Note, dough will still be crumbly- this
Working with about 1-2 cups of dough
at a time, roll the dough into about 1/2 inch thickness on a flat, floured
surface, and use cookie cutter to make eggs. **I used
this one from Amazon.**
Place the eggs on a cookie sheet and
chill in freezer for at least one hour.
When ready to dip, melt 1 bag of milk
chocolate chips with 1 tbsp of shortening in a chocolate melter, double boiler,
or microwave. You may need a bit more shortening to thin it out.
Dip each egg, covering completely, and
place on wax paper until set.
If you need more chocolate, melt
second bag with more shortening.
I got about 30 eggs using my cutter
and rolling to 1/2” thickness.
This recipe will yield different results based on how thick you make
Alternatively, you can try to mold the dough into egg shapes
with your hands. This may prove to be trickier, and I did not do this,
so I can’t attest for how well it will work!
The amount of chocolate needed
will vary, again, based on thickness and shapes of eggs.
I’ve already gotten a lot of
questions about my dipping method (thank you!) but I really just lucked out this
time. My creations don’t always come out this nice, I