Great Grandma's Peanut Butter Eggs

A vintage recipe for chocolate peanut butter eggs is ripened overnight before use. Add an optional mashed potato to the mixture to help it hold its shape. Many people use a little grated paraffin wax -- about 1 tablespoon -- to help the chocolate coating to harden up and become shiny.

• Preparation Time: 60 mins
• Cooking Time: 15 mins
• Total Time: 1 hr 15 mins
• Calories: 408 Calories

Ingredients

• ½ cup margarine
• 1 (12 ounce) bag chocolate chips
• 1 potato, peeled and cubed (Optional)
• 1 (18 ounce) jar creamy peanut butter
• 1 egg white, beaten until foamy
• 1 (16 ounce) package confectioners' sugar, or as needed

Recipe Instructions

Step 1

Place potato into a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain. Mash potato in a bowl until no lumps remain; set aside to cool.

Step 2

Mix peanut butter, egg white, margarine, and confectioners' sugar in a bowl to make a stiff mixture that holds its shape when formed. Mix in the cooled mashed potato.

Step 3

Cover and refrigerate peanut butter filling overnight.

Step 4

Place chocolate chips into a microwave-safe bowl and heat in microwave on high power for 1 minute; stir. Continue to heat and stir the chocolate chips in 15-second intervals until just warm and smoothly melted; do not overheat.

Step 5

Scoop up about 1 tablespoon (or desired amount) of peanut butter filling, form into an egg shape, and dip into the melted chocolate. Set chocolate-covered egg aside on waxed paper to set up. Repeat with remaining filling and chocolate. Refrigerate leftovers.