So have I told you about this super fun blogging group I’m in?? It’s called the Surprise Recipe Swap! Each month, I’m assigned to a blog and I get to pick a recipe to make & write about it. Someone in return is assigned to my blog. The 20th of each month is always the big reveal. If you’re interested in joining our blogging group, click on image above and you’ll be directed to sign up form. It’s a great way to network with other bloggers and find some great recipes!
This month, I had the pleasure of poking around Spatulas on Parade. Dawn is a mom, grandma, country gal & an animal lover. On her blog, she shares the recipes she makes for her family. Dawn loves to cook and bake, so she has something for everyone.
I’ve noticed when it comes to Surprise Recipe Swap, I always check out dessert recipes first. It’s a good excuse for me to make sweet treats. As soon as I saw Dawn’s recipe for Marshmallow Peanut Butter Eggs, I knew I found the prefect recipe to feature. It’s the perfect treat to share for Easter….and I’m totally obsessed with peanut butter & chocolate desserts. These little eggs taste just like (if not better!!) what you can buy in the Easter isle at the store. I take that back — these peanut butter eggs are better — they have sprinkles.
The best part of this recipe — marshmallow fluff! I’ve had a jar of marshmallow fluff just sitting in my pantry, waiting to be used. Well thanks Dawn, you’ve unleashed a Marshmallow Fluff Monster. I love the consistency and sweetness it gives these little peanut butter eggs! And since I only used half of the jar, I’m searching for recipes on Pinterest to find more ways to use it.
Easter is just over a week away — make these cute little Marshmallow Peanut Butter Eggs for the perfect Easter treat!
- 12 tbsp butter, softened
- 2 cups powdered sugar
- 14 oz peanut butter
- 1 cup marshmallow fluff
- 1 tsp vanilla
- dark chocolate chips or candy bark for coating
- Sprinkles for decorating
- Put the butter and 1 cup of powdered sugar in a bowl. Mix on medium speed with a hand mixer. Mix for about 2 minutes or until the consistency is light and fluffy.
- Add peanut butter, marshmallow fluff and vanilla. Mix on medium speed until well blended. Gradually add the remaining powdered sugar, 1/4 cup at a time, until the candy is a workable texture; not too sticky and easy to handle. You might need to add a little more powdered sugar to get a more workable consistency.
- Using a large spoon, scoop the candy onto the spoon and press into the spoon. It should shape like an egg. Peel off of spoon. Put it on a baking sheet lined with wax paper and continue until mix is gone. About 3 dozen.
- Put the eggs in the fridge to firm up, about an hour. (I let mine sit over night, so they were really firm.) Once firm, melt chocolate and coat the eggs. Sprinkle with colored sprinkles if you want.
- Return to the fridge and allow to firm. Store in fridge up to 2 weeks in a air tight container. When ready to eat, allow to come to room temperature first for best taste.
I made a few changes but the original recipe for Marshmallow Peanut Butter Eggs can be found here!