The "They're Too Good To Eat Just One! So I Had 2!!" Story

It was an ordinary day.  Our granddaughters, Courtney and Camille had just arrived from Urbana, Maryland.  It's about a two-hour drive from Lancaster, Pennsylvania and it was Courtney's first time driving that far since getting her driver's license.  They had called a week or two ago asking if they could make chocolate-covered peanut butter eggs for Easter.  They love the sweet delectables which their grandmother makes so they thought they would go right to the source and ask Carol to help them with their wish.  Wasn't long after their arrival that they retrieved all the ingredients and began their wish of making peanut butter eggs with their "Amah".    Follow along if you too would like to make some of the best peanut butter eggs on earth.  It was another extraordinary day in the life of an ordinary guy.

To make the interior of the eggs you will need 8 oz. smooth cream cheese, a stick of butter, 2 cups of peanut butter (smooth is much better than crunchy), and two teaspoons of vanilla.

Blend the ingredients together and add 2 pounds of 10X sugar to the mixing bowl.  Here you can see Courtney in her black sweatshirt and Camille in her red sweatshirt blending the ingredients and adding the 10X sugar. 

Next you have to form the eggs by hand, making sure you pack the ingredients tightly together.  Making them look like Easter eggs was a tough job for the girls.  

Lay the eggs on a cookie sheet that has a layer of waxed paper on it.  Place the cookie sheet in the refrigerator  for a few hours to make the eggs cool.

The ingredients for the outside chocolate layer are wax and semi-sweet chocolate morsels.  The more wax you use the easier it will be to coat the peanut-butter eggs.  Carol started with about two cups of morsels and about a half-inch piece of the wax cut from one end of the stick.  Blend the two ingredients over low heat until it is a heavy liquid.  To make it thinner for coating, add more wax.

Carol was demonstrating her procedure by placing a peanut-butter egg in the mixture and using two salad forks to coat the egg and hold it above the mixture to allow the liquid to drain from the egg.  Place the eggs back on the cookie sheet.

After all peanut butter eggs are coated, return the cookie sheet to the refrigerator  until the chocolate/wax has hardened.

This is the final result of Carol's peanut butter eggs. 

And the egg after taking a big bite.  Our granddaughters returned nome the following day with an entire batch of pure delight!