i did this recipe last year for easter and i thought i would retake the photos i made such a mess last time they were pretty hard to cover in chocolate and this time i used white chocolate too! i also needed an excuse to use my easter sprinkles.
1/4 lb butter, softened
8 ounces cream cheese, softened
2 lbs confectioners' sugar
1 1/2 cups peanut butter
1 1/2 teaspoons vanilla
1/2 teaspoon salt
20-23 ounces milk chocolate chips, or white chocolate dipping chocolate.
Mix the butter and cream cheese together. (I put mine in the microwave for 40 secs. to soften), then cream together.
Add the confectionery sugar about 1 cup at a time, and mix well.
Add the peanut butter, vanilla, and salt, and mix until well-blended.
Place the mixture in the refrigerator to chill for at least 1 hours (I stuck the bowl in the freezer for about 1/2 hr., to harden the dough.)
Form the peanut butter mixture into egg shapes, then refrigerate again for at least 1 hour (Again, I put them in the freezer instead of the fridge).
Melt the chocolate in a microwave oven or in a double boiler.
Quickly place the eggs, doing one at a time, in the chocolate mixture to coat the bottom, then lift it with a thin spatula, and with a knife I spread all along the sides and top of the egg, then with the knife I fluff the top of the chocolate to make the eggs look pretty.
You have to work quickly while the eggs are frozen, as the heat from the chocolate chips makes them soft again rather quickly. If you notice them getting too soft, stick them back in the freezer for a few minutes.
Arrange the chocolate coated eggs on a waxed paper lined tray, and allow the chocolate to harden. (I stick mine in the freezer for easier handling when coating with the chocolate).