Ingredients
1/4 cup margarine or butter
1/4 cup c&h brown sugar
3/4 cup c&h powdered sugar
1/2 cup laura scudder's all natural smooth, peanut butter
1 tsp vanilla
1 package semi-sweet chocolate chips
2 tbsp shortening
Directions
In 1-quart microwave-safe bowl, microwave margarine and brown sugar
on 100% power (high) 1 to 1 1/2 minutes, stirring every 30 seconds or
until brown sugar is melted. Stir in powdered sugar, peanut butter
and vanilla. Shape by teaspoonfuls into egg shapes.Chill. In double
boiler or heavy saucepan, over low heat, melt chocolate chips and
shortening. With wooden pick, dip each egg into chocolate mixture,
coating completely. Place on wax paper-lined baking sheets. Chill.
Store in refrigerator.
Servings: 48 eggs
Chocolate Covered Peanut Butter Eggs Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
We can follow the history of `recipes` way back into the distant past, certainly as far into history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Later on, there are a couple of interesting recipe books which appeared in the fourteenth century ; a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, they are nothing to do with the indian food that appears on menues today, but rather accounts of the types of food prepared by the cooks of the nobility of those days. By the time we get to the 20th century, recipe books are in high demand, mostly as a result of increased literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Chocolate Covered Peanut Butter Eggs recipe.
