Chocolate Peanut Butter Eggs
Makes 12 whole candy eggs.
2 cups milk chocolate chips
(11½ oz. package)
1 Tbsp. solid vegetable shortening (NOT butter, margarine, spread or oil)
½ cup creamy peanut butter
3 Tbsp. butter or margarine (softened)
1 cup powdered sugar
Place Tupperware Egg-ceptional Server Set inserts into base of Tupperware Round Cake Taker. Spray each egg-shaped form with vegetable cooking spray.
Place chocolate chips and shortening in Base of Tupperware Oval Microwave Cooker. Microwave 1 minute (_____) at 100% power; stir. If necessary, microwave additional 30 seconds at a time, stirring after each heating, just until chocolate is melted when stirred.
Spoon scant teaspoonful melted chocolate into each egg form, filling about ¾ full. Refrigerate 10 minutes or until chocolate begins to firm. Put a thumbprint hole in center of each egg half. Cover and refrigerate until firm.
Invert egg tray inserts, flexing slightly to pop out egg halves. With whisk, blend together peanut butter and butter. Gradually stir in powdered sugar, blending until smooth. Spoon teaspoonful into each thumbprint hole. Take 2 halves and press peanut butter side together to form eggs. Place back in egg forms to serve. Cover and refrigerate until serving time.
NOTE: Cooking times are for a 700-watt oven. For best results with this and any other microwave recipe, please be sure to go to the Timing Section of Microwaving Tips for a complete explanation of timing in the microwave.
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