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1 Cup chunky Peanut Butter
2 Tablespoon Butter, melted
1 Cup sifted powdered Sugar
1 teaspoon Vanilla
1/2 Cup miniature semisweet Chocolate chips
1 (6-oz.) package semisweet Chocolate chips (1 Cup)
2 teaspoon cooking Oil
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In a medium bowl, combine peanut butter and butter. Heat in microwave on high power 45 to 60 seconds, until butter is melted and mixture is well-blended when stirred. Stir in powdered sugar and vanilla until blended well. Cool. Stir in miniature chocolate chips. Shape mixture into Easter eggs, size desired. Place eggs on a wax paper-lined baking pan or plate; cover and refrigerate 3 hours or overnight until firm. To coat eggs with chocolate, heat 6 ounces chocolate chips in a shallow glass bowl in microwave oven on high power about 1 minute, until melted and smooth when stirred. Stir in oil until well-blended. Dip eggs one at a time into melted chocolate, coating completely. Place on a waxed paper-lined baking sheet. Refrigerate until set. Store, covered, in refrigerator. Sprinkle tops of eggs with colored sprinkles before chocolate is set.
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