Guest Chefs: Culinary Arts Students at Clearfield Career and Technology Center
- 1 and 1/2 to 2 cups powdered sugar
- 3 ounces (about 1/2 cup) chocolate chips, melted
- 2 ounces cream cheese (softened)
- 1/2 teaspoon of vanilla
- 1 tablespoon hot water
- 3 tablespoons of peanut butter
- 1/8 teaspoon salt
- 1 lb chocolate candy coating
- 1/4 cup peanut butter chips (to decorate, optiona)
1. Place the melted chocolate chips, cream cheese, vanilla, hot water, peanut butter, salt and 1 cup of powdered sugar in the bowl of a large electric mixer. Using the paddle attachment, mix the ingredients until the candy is well mixed and homogenous.
2. Stop the mixer and add an additional 1/2 cup of powdered sugar. Mix the candy on low, stopping to scrape down the sides and bottom of the mixing bowl, until it is entirely mixed and smooth. Check the texture of the candy. You will want it to be firm enough to easily be shaped into an egg, but not too dry and stiff. If necessary, add more powdered sugar to get the right texture.
3. Using a spoon, scoop up a small amount of candy and roll it between your hands until it is an oblong egg shape. Place it on a baking sheet lined with foil and repeat with remaining candy until you have about two dozen eggs.