Easter was always a special time of year for our family which entailed going to church, having some type of Easter lunch, Easter egg dying and hunts, and of course coordinating Easter dresses. If you remember from our Christmas blog posts, our mother never had a shortage of matching or coordinating outfits for Ryanne and I. Looking through some of our old family pictures last weekend I found a few and unfortunately they don’t convey the talent my mom had at sewing and hand smocking such cute dresses. Here are a few specimens:
“We’ve trained all year for this day, leave no egg behind Ryanne!!” – Megan (I didn’t really say that)
Displaying our goods, another Easter Egg Hunt down. Now time to get a sugar high in celebration of a good egg-hunting season!
And for the recipe…
Our most FAVORITE Easter treat was not a Peep, or a Cadbury Creme Egg, or even a whole chocolate Easter Bunny, no it was DaGa’s Peanut Butter Easter Eggs!!!!!!! We anxiously awaited each year as DaGa put the finishing touches on the delicious treat. It was a recipe she’d also teach her high school home-economics students to make. I would eat little pieces of mine so it would last for as long as possible, which for a little kid is WILLPOWER! Yes, DaGa’s Peanut Butter Easter Eggs were that good.
Before our half-marathon last weekend, Ryanne and I made our first attempt at making them on our own. While they might not be as perfect or big, or pretty as DaGa’s were, I think she might be proud, and honestly my stomach doesn’t care what it looked like 🙂 If you like Reese Peanut Butter Eggs, these are EVEN BETTER!
DaGa’s Peanut Butter Easter Eggs:
2 sticks margarine
1 cup creamy peanut butter
4 1/2 cups confectioner’s sugar
2 cups dipping chocolate (or 1 bag chocolate chips and 3 tbsp. Crisco like we did)
How to Make ’em:
First, cream the two sticks of butter with an electric mixer until smooth.
Add in the cup of peanut butter and the confectioner’s sugar (a little at a time). Mix until fully incorporated.
It should look like this yummy goodness when you’re done mixing!
Then mold the peanut butter mixture into an egg shape as shown by Ryanne. We used about a handful of mix.
Then put them on parchment or wax paper and put in the refrigerator for at least one hour to harden.
Once the eggs are hard, melt your dipping chocolate or as we used chocolate chips and crisco in a bowl in the microwave. Make sure it’s not lumpy or too thick, if it is add more Crisco (yes, Crisco is shortening.)
Then I stuck a wooden skewer in the top of the egg and dipped it in the chocolate. You might need to spoon the chocolate over the top. Once you place the chocolate-dipped egg back on the parchment paper, cover up the hole with more chocolate after you remove the skewer.
Once you’ve coated all of the eggs in chocolate, put them back in the refrigerator for about an hour.
Decorate them with icing if you’d like. DaGa always wrote our names on each egg and decorated them with flowers. Enjoy! Store in the refrigerator or in the freezer.