Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chocolate-Covered Peanut Butter Easter Eggs
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- #93144
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 cup butter or margarine
1 cup peanut butter
1 pound confectioners' sugar
2 cups chocolate chips
2 tablespoons margarine or butter
1/2 block paraffin wax
directions
Mix 1 cup butter, peanut butter and sugar together.
Mix chocolate chips, 2 tablespoons butter and paraffin until melted.
Form peanut butter mixture into egg shape (or ball shape). With toothpick, dip in chocolate mixture to coat all over. Let excess chocolate drip off. Cool on waxed paper.
added by
wanda1281
nutrition data
242 calories, 16 grams fat, 26 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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reviews & comments
February 14, 2012
My Grandmother gave me peanut butter eggs every Easter when I was growing up. I have been searching for a recipe so I can make them for my kids and carry on the tradition. To make it extra special, I looked online and found a company, Box and Wrap that has the cutest Easter candy boxes and candy bags. I chose the bunny shaped candy box.