Peanut Butter Eggs
1 cup margarine
8 ounces better than cream cheese
1/2 teaspoon salt
1-1/2 teaspoon vanilla
2 pounds powdered sugar
2-1/4 cups creamy peanut butter
About 2 bags vegan chocolate chips, or an equivalent amount (24 oz) of chopped chocolate
1-2 Tbsp margarine or shortening, optional
Cream margarine and cream cheese; add salt, vanilla, powdered sugar, and peanut butter; mix thoroughly. Roll into egg shapes. Place on cookie sheet on waxed paper and freeze about 2 hours.
Melt chocolate (an margarine/shortening, if using) in a double boiler and coat all of your frozen peanut butter nuggets. Place on wax paper to cool. Makes about 10 dozen eggs.
The recipe is originally from this site, but I did make a few changes. Outside of veganizing it (duh), I used creamy peanut butter, left out the parrafin, and added about 2 Tbsp of shortening to my melted chocolate. Also, I found that the yield was much smaller than stated - I made my eggs fairly smallish, I think, and I still only got 120.
But that's still a whole lot of peanut butter eggs!
Extreme egg closeup! Some are prettier than others. What can I say? After about 70 eggs I started to get a little lazy.