Peanut Butter Eggs

Rosie Retzlaff

Makes 150+ eggs

4 pounds powdered sugar

2 – 40 oz jars of JIFF peanut butter

Approximately 1 cup milk

4 tsp. Vanilla

5 pounds semi sweet chocolate chips

4 squares unsweetened chocolate

Mix top 4 ingredients by hand. Will be VERY sticky and you’ll build up muscles as you mix. Roll peanut butter mixture into golf ball sized balls. Set on cookie sheets lined with aluminum foil.

Melt 2 ½ pounds semi-sweet chocolate chips and 2 squares unsweetened chocolate on low heat. Dip peanut butter balls into chocolate and roll w/ the 2 spoon method – do this as quickly as possible because you don’t want the chocolate to burn or cool. Place ball back onto aluminum foil. Melt remaining chocolate and continue rolling peanut balls until they’re all covered with chocolate.

Place PB Eggs in fridge to set up overnight. Put into containers in the morning, lining layers w/ waxed paper. Store in Fridge.