1. In a mixing bowl, combine confectioner's sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into a bunch of small eggs. (I usually get at least 3 dozen of them). Freeze eggs for 1 hour.
2. While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (8g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 42 (84%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 3.6mg||1 %|
|Sodium 10.3mg||0 %|
|Potassium 41.4mg||1 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 0.9g|
|Protein 1.6g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 50
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