Peanut Butter & Marshmallow Chocolate Eggs
6 tablespoons butter, softened
1/4 cup creamy peanut butter
1/4 cup marshmallow crème
1-3/4 cups confectioners’ sugar
3/4 pound milk chocolate candy coating, coarsely chopped
2 teaspoons shortening
~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.
~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. Let stand until set.
~Store in an airtight container.
~Makes 1-1/2 dozen.
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