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Marshmallow-Peanut Butter Easter Eggs

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Peanut Butter Marshmallow Eggs
(c) 2009 Elizabeth LaBau, licensed to About.com, Inc.
Salty peanut butter and sweet marshmallow combine to produce delicious, light, and fluffy Marshmallow-Peanut Butter Easter Eggs. I like to coat these in peanut butter candy coating (Wilton's is one brand that makes this) but if you can't find it, you can use regular chocolate candy coating or even melted chocolate chips. The coating is easier to work with because it will remain hard at room temperature, while regular chocolate gets soft and sticky when warm. This recipe yields about 3 dozen small eggs.

Prep Time: 15 minutes

Total 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.

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User Reviews

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 1 out of 5
What a nightmare, Member ess.ee

The candy filling is wonderful but as soon as they hit the candy coating they started to disintegrate! I couldn't get them coated! It was so disappointing. I initially refrigerated them and they were hard, I then attempted again after putting them in the freezer. We ended up putting a layer of coating on the foil and placing the candies on top, then coated them with the coating and spread it around with a small spatula. It was a mess!

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