I absolutely LOVE peanut butter eggs at Easter (ok who am I kidding...all year round!) so I decided I would attempt to make my own this year. Of course, I procrastinated and waited until the last minute and was then quite shocked when I read some recipes and realized how hard they could actually be to make. So I went on a mission to come up with an easier recipe. After some serious searching and experimenting I came up with a recipe that follows the same formula as the peanut butter fudge I make at Christmas. Only three ingredients are needed and they taste, if I do say so myself, AMAZING!
|Ingredients: 18 oz jar of peanut butter (any brand), regular size can of cream cheese frosting, and toll house chocolate chips.|
|Combine the peanut butter and frosting in a bowl and then put the bowl in the freezer for approximately 30 minutes to firm up.|
|Shape the mixture into egg shapes and then place back in the freezer for another 30-45 minutes to firm up.|
|Lastly, I put my eggs in cupcake holders and stored in the fridge. I would imagine the fridge is the best place to store them as they might get soft if left out for longer than a couple of hours.|