Great Grandma's Peanut Butter Eggs recipe

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Ingredients

1 potato, peeled and cubed
1 (18 ounce) jar creamy peanut butter
1 egg white, beaten until foamy
½ cup margarine
1 (16 ounce) package confectioners' sugar, or as needed
1 (12 ounce) bag chocolate chips

Nutrition Info

407.8 calories
carbohydrate: 44.3 g
cholesterol: : -
fat: 24.9 g
fiber: 3.1 g
protein: 8.4 g
saturatedFat: 7.2 g
servingSize: -
sodium: 194.9 mg
sugar: 37.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potato into a saucepan and cover with water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain. Mash potato in a bowl until no lumps remain, set aside to cool.

  2. Mix peanut butter, egg white, margarine, and confectioners' sugar in a bowl to make a stiff mixture that holds its shape when formed. Mix in the cooled mashed potato.

  3. Cover and refrigerate peanut butter filling overnight.

  4. Place chocolate chips into a microwave-safe bowl and heat in microwave on high power for 1 minute, stir. Continue to heat and stir the chocolate chips in 15-second intervals until just warm and smoothly melted, do not overheat.

  5. Scoop up about 1 tablespoon (or desired amount) of peanut butter filling, form into an egg shape, and dip into the melted chocolate. Set chocolate-covered egg aside on waxed paper to set up. Repeat with remaining filling and chocolate. Refrigerate leftovers.

Recipe Yield

18 small eggs

Recipe Note

You can make these easy peanut butter eggs yourself any size or shape. They are a MUST HAVE during the Easter holiday...I used the least amount of paraffin wax I could to make the chocolate shiny. Add coconut, nuts, or raisins if desired.

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