Sunday, December 9, 2012

Marshmallow Peanut Butter Eggs

About 12 years ago I started making Buckeye candy. OMW do we love them?! I only make them at Christmas time and they go into the goodie baskets I give to my family and friends.

So, when I found this recipe, I thought sure why not. An Easter version. These taste very similar to buckeyes but honestly I think they might be better.

You decide.

Marshmallow Peanut Butter Eggs

3/4 cup butter, softened
3 cups powdered sugar
14 oz peanut butter
1 cup marshmallow fluff
1/2 cup salted chopped peanuts, optional
1 tsp vanilla
milk chocolate chips or candy bark for coating

Put the butter and 1 cup of powdered sugar in a bowl and mix on medium speed with a mixer until light and fluffy.

Add the peanut butter, marshmallow fluff, 1/3 cup of peanuts (if using) vanilla. Mix on medium speed until well blended. Gradually add the remaining powdered sugar, 1/2 cup at a time until the candy is a workable texture, not too sticky and easy to handle. If necessary, add a little more powdered sugar to get it to a workable consistency.

Roll a small amount of the mixture into your hands and shape like an egg. Put it on a baking sheet lined with foil and continue until mix is gone. About 3 dozen.

Put the eggs in the fridge to firm up, about an hour. Once firm, melt chocolate and coat the eggs. Sprinkle with chopped peanuts if you want.

Return to the fridge and allow to firm. Store in fridge up to 2 weeks in a air tight container. When ready to eat, allow to come to room temperature first for best taste.

Enjoy!