Chocolate Easter eggs
Colored eggs have been around for more than 2,500 years. The tradition started with the Persians, who painted eggs for their New Year celebration, Nowrooz. Easter eggs used to be chicken eggs that were painted, but society has changed this to chocolate eggs and treat-filled plastic eggs. The chocolate Easter egg is now sold in virtually every store, made at home and created as an art form by chefs around the world.
Instructions
1. Mix 2 lb. confectioners' sugar, 1/4 lb. softened butter and 8 oz. softened cream cheese in a medium bowl. Add 1 1/2 cups peanut butter, 1 1/2 tsp. vanilla and 1/2 tsp. salt to the mixture. Stir well.
2. Refrigerate for 1 hour, then remove the mixture from the refrigerator.
3. Form the mixture into miniature eggs. Refrigerate them for 1 hour.
4. Place 12 oz. milk chocolate chips into a small bowl, and microwave until melted.
5. Cover a tray with wax paper. Remove the miniature eggs from the refrigerator.
6. Stick a toothpick into the eggs, and dip them into the melted chocolate. Place them in even rows on the wax paper.
7. Place the tray in the refrigerator to allow the chocolate to harden. The eggs can be arranged in paper cups for storing.
Tags: Easter eggs, from refrigerator, miniature eggs