Here is a blast from the past, just in time for Easter!When I think of Easter candy, I think of peeps, jelly beans and the peanut butter egg. Mmmmmm....they are so yummy. I've been wanting to make peanut butter eggs for a long time now, so I decided that this would be the year. I recruited my 7 year old daughter and she had a great time helping.
I'm all about short cuts, so I made these using Nutter Butter cookies. I used the same recipe as the Oreo Truffles, but substituted Nutter Butters for the Oreos.
After making the truffle mixture:
1. Roll them into small balls, flatten and shape into egg shape. Please don't look at my old, ugly cookie sheets! I'm so embarrassed.
2. Place in freezer for about 30 minutes. I kept the eggs in the freezer and took one out at a time to dip.
3. Melt chocolate, dip peanut butter eggs and place on wax paper to dry.
4. Decorate as desired with sprinkles, decorator frosting or drizzle with contrasting color of chocolate.
Yield: 36 eggsHappy Easter everyone!!!!!
Be sure to go to Cheat Day News and Reviews to read my review on Weight Watchers Yogurt AND get a $1.00 coupon so you can try it out for yourself!
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Okay, these sound delicious and easy--the best recipe ever! And old cookie sheets are definitely the best. :)
ReplyDeleteJust curious if that 36 eggs is a single-serving size? Please pass accordingly. ;)
ReplyDeletewhat a great idea! i love this idea, delicious.
ReplyDeleteThese look wonderful and the recipe couldn't be better times. I'm really going to try these. This is my first visit here and I took some time to browse through your earlier entries as well. I'm so glad I did that. I really like the food and recipes you feature here and I'll definitely be back. I hope you have a great day. Blessings...Mary
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