Try this Chocolate Covered Peanut Butter Eggs recipe, or contribute your own.
Suggest a better descriptionIn 1-quart microwave-safe bowl, microwave margarine and brown sugar on 100% power (high) 1 to 1 1/2 minutes, stirring every 30 seconds or until brown sugar is melted. Stir in powdered sugar, peanut butter and vanilla. Shape by teaspoonfuls into egg shapes.Chill. In double boiler or heavy saucepan, over low heat, melt chocolate chips and shortening. With wooden pick, dip each egg into chocolate mixture, coating completely. Place on wax paper-lined baking sheets. Chill. Store in refrigerator. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Egg (12g) | ||
Recipe Makes: 48 Eggs | ||
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Calories: 61 | ||
Calories from Fat: 39 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 15.7mg | 1 % | |
Potassium 26.2mg | 1 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 5.8g | ||
Protein 0.3g | 0 % | |
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: 61
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