Saturday, March 22, 2008
Peanut Butter Eggs For Easter
Mom and I made this cute peanut butter filled eggs to use as place cards on Easter.
First, the filling must be mixed up.
1 sleeve graham crackers, finely crushed
1 cup extra chunky peanut butter
1 stick butter or margarine
1/2 pound (8 oz.) powdered sugar
1 tsp. vanilla
You can refrigerate the filling for up to six months.
After the filling was made, we took egg shaped molds, and coated them with melted Almond Bark. We set the molds in the refrigerator and let the chocolate harden. After the chocolate is harden, you can spoon the filling mixture into the eggs, pressing down firmly, but not hard enough to crack the egg. Then, spoon more chocolate on top of the filling and refrigerate to harden. Once the chocolate is hard, you have a cute peanut butter egg! Mom decorated ours with royal icing pansies, but you could use butter-cream icing too.
Dad picked our egg molds up on his way home from work. The store was out of Easter egg molds. I think that these look like Dinosaur Eggs! but the icing made them look pretty.!