great-grandmas-peanut-butter-eggs

Great Grandma's Peanut Butter Eggs

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  • Prep

    1 h
  • Cook

    15 m
  • Ready In

    9 h 15 m
Kristin
Recipe by  Kristin

“You can make these easy peanut butter eggs yourself any size or shape. They are a MUST HAVE during the Easter holiday...I used the least amount of paraffin wax I could to make the chocolate shiny. Add coconut, nuts, or raisins if desired.”

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Ingredients

Adjust Servings

Original recipe yields 18 small eggs

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Directions

  1. Place potato into a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain. Mash potato in a bowl until no lumps remain; set aside to cool.
  2. Mix peanut butter, egg white, margarine, and confectioners' sugar in a bowl to make a stiff mixture that holds its shape when formed. Mix in the cooled mashed potato.
  3. Cover and refrigerate peanut butter filling overnight.
  4. Place chocolate chips into a microwave-safe bowl and heat in microwave on high power for 1 minute; stir. Continue to heat and stir the chocolate chips in 15-second intervals until just warm and smoothly melted; do not overheat.
  5. Scoop up about 1 tablespoon (or desired amount) of peanut butter filling, form into an egg shape, and dip into the melted chocolate. Set chocolate-covered egg aside on waxed paper to set up. Repeat with remaining filling and chocolate. Refrigerate leftovers.

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 408 cal
  • 20%
  • Fat
  • 24.9 g
  • 38%
  • Carbs
  • 44.3 g
  • 14%
  • Protein
  • 8.4 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

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