Dad made these for Family Night Treats this week and they were a hit! I think they taste just like the real deal, except maybe a little better (maybe because they are fresher???). So good!
- 3 cups powdered sugar
- 1 1/2 cups creamy peanut butter
- 1/4 cup butter or margarine melted
- 2 Tbsp milk
- 1-2 bags milk chocolate chips
- 2 Tbsp shortening
Beat together powdered sugar, peanut butter, and butter together. At this point the dough will be crumbly. Add two tablespoons of milk and continue to beat together until the dough softens. If the dough still seems crumbly that is ok.
On a floured surface, roll the dough out to desired thickness. About ½ thickness. You can use egg cookie cutters, an egg mold, or a knife to shape the dough to look like eggs.
Place eggs on a cookie sheet and put in the freezer for an hour.
When you are ready to dip them, put one bag of chocolate chips and 1 Tbsp shortening in a microwave safe bowl and melt 30 seconds at a time. Stirring it after every 30 seconds and being careful not to cook the chocolate to burn.
Dip each egg in chocolate. You can use a fork or spoon to help cover in the chocolate. Place them on wax paper to set.
If more chocolate is needed, melt the second bag with the shortening. Enjoy!
The amount of chocolate needed for coating depends on the size/surface area of your eggs. Our estimation is you need about 1 and 1/4 bags to cover all the peanut butter filling divided into 52 eggs. It's always easier to coat them when you have plenty extra in the bowl for them to flip around in.