Cream margarine and cream cheese; add remaining ingredients and mix thoroughly. Roll into small eggs or balls. Place on cookie sheet on waxed paper and freeze about 2 hours. For chocolate, use chocolate chips and a small bar of parafin or chocolate coating melted on top of double boiler. After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate. Place on wax paper to cool. Makes 12 dozen eggs.
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|Serving Size: 1 Serving (458g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 1393 (76%)|
|Amt Per Serving||% DV|
|Total Fat 154.7g||206 %|
|Saturated Fat 67.4g||337 %|
|Monounsaturated Fat 50.9g|
|Polyunsanturated Fat 19.7g|
|Cholesterol 332.6mg||102 %|
|Sodium 1330.8mg||46 %|
|Potassium 742.4mg||20 %|
|Total Carbohydrate 97.2g||29 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 93.7g|
|Protein 28.1g||40 %|
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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: 1845
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