Prep Time: 15 minutes
Ingredients:
- 6 ounces (3/4 cup, or 12 tbsp) butter, softened
- 3 cups powdered sugar
- 1/2 cup peanut butter
- 1 cup marshmallow creme
- 1/2 cup salted peanuts, chopped
- 1 tsp vanilla extract
- 1 lb peanut butter candy coating
Preparation:
1. Place the butter and 1 cup of powdered sugar in the bowl of a large electric mixer. Mix them on medium speed until the mixture is light and fluffy.
2. Stop the mixer and add the peanut butter, marshmallow crème, 1/3 cup of the peanuts, and the vanilla. Mix on medium 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.
3. Using a spoon, scoop up a small amount of candy and roll it between your hands until it is an oblong egg shape. Place it on a baking sheet lined with aluminum foil and repeat with remaining candy until you have approximately three dozen eggs.
4. Put the eggs in the refrigerator to firm up for an hour. Once firm, place the candy coating in a microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating.
5. Once the coating is melted, dip the eggs in the coating and replace them on the foil-covered sheet. While the eggs are still wet, sprinkle the tops with the remaining chopped peanuts. Refrigerate for 30 minutes to set the coating. Marshmallow-Peanut Butter Easter Eggs can be stored in the refrigerator in an airtight container for up to a week. They are best served at room temperature.
