Butter-marshmallow Eggscandies, holiday 1 1/2 cup butter or margarine, softend 6 cup sifted confectioners sugar 1 cup peanut butter 1 3/4 cup marshmallow creme 2 teaspoon vanilla 1 3/4 lb real milk chocolate Cream butter and 2 cups confectioners sugar in large bowl until light and fluffy. Add peanut butter, marshmallow creme and vanilla, blend well. Gradually add remaining confectioners sugar; mix to consistency that can be easily handled; form into egg shapes and dip in melted chocolate; let sit until firm. From Sweet Thing @5211 March 1994 |
