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Peanut Butter and Marshmallow Chocolate Eggs

5 reviews
Test Kitchen Approved
Total Time

Prep: 35 min. + standing

Makes

1-1/2 dozen

Updated: Oct. 04, 2022
"This recipe came from my mother-in-law, who gives a basket of homemade Easter candy to each of her children and grandchildren," says Robin Perry from her home in Seneca, Pennsylvania.
Peanut Butter and Marshmallow Chocolate Eggs
Peanut Butter and Marshmallow Chocolate Eggs Recipe photo by Taste of Home
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Ingredients

  • 6 tablespoons butter, softened
  • 1/4 cup creamy peanut butter
  • 1/4 cup marshmallow creme
  • 1-3/4 cups confectioners' sugar
  • 3/4 pound milk chocolate candy coating, coarsely chopped
  • 2 teaspoons shortening
  • Colored sprinkles, optional

Directions

  1. In a small bowl, cream the butter, peanut butter and marshmallow cream until smooth. Gradually beat in confectioners' sugar. Drop by level tablespoonfuls onto a waxed paper-lined baking sheet; form into egg shapes. Freeze for 10 minutes.
  2. In a microwave, melt candy coating and shortening; stir until smooth. Dip eggs into candy coating; allow excess to drip off. Return to baking sheet; immediately decorate with sprinkles if desired. Let stand until set. Store in an airtight container.

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