4/15 - Peanut Butter Eggs
These are Omnivore Approved - my vegan-fearing family ate them with no prodding on my part, which means that normal people will stop you on the street and ask for them.
Peanut Butter Eggs
1 c. margarine
8 oz vegan cream cheese
1/2 tsp salt
1 1/2 tsp vanilla extract
2 lbs powdered sugar
2 1/4 c smooth peanut butter
24 oz (2 bags) semi-sweet chocolate chips
2 Tbsp. vegetable shortening
Cream margarine and cream cheese together. Add salt, vanilla, powdered sugar, and peanut butter and mix thoroughly. Roll into roughly 1 1/2 inch eggs. Stick your eggs on a cookie sheet lined with waxed paper and freeze for about 2 hours.
Melt the chocolate however you want (I do it in the microwave) and stir in the shortening. This is important. I left it out when I first started dipping mine and it was 100 times more gloppy and used up about twice as much chocolate as it should have. The finished eggs aren't as pretty, either. The shortening thins out the chocolate enough that dipping them is fairly easy, and it makes for a nice, smooth coating. Trust me on this one.
Dip your little peanut butter nuggets, put them back on the cookie sheets, and stick them in the freezer to harden up. It doesn't take long - maybe half an hour. I like to wrap each one in wax paper, which keeps them from getting broken and also makes for easy gift-giving. I keep mine in the freezer until I need them, because they're excellent cold.
Makes about 10 dozen eggs.
I don't know the nutritional information for sure, but I believe it's around 100 calories per egg. You know, if you're interested in that sort of thing.