Peanut Butter Eggs With Nuts

Be careful! This peanut butter eggs recipe is rich.
By Sue Santore
March/April 1983
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Add nuts and/or coconut, and shape them a little more, and your peanut butter eggs are ready to serve.
Photo by Fotolia/andrea photo


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Yes, our peanut butter eggs really are made of peanut butter — and oatmeal, and honey, and chopped nuts (and coconut if you want it) — but not any actual eggs.

1 1/2 cups of peanut butter
1 cup of honey
2 teaspoons of vanilla
1 1/2 cups of powdered milk
2 cups of oatmeal
1 cup of chopped nuts or sunflower seeds
4 tablespoons of boiling water
shredded coconut (optional)

In a large bowl, mix the peanut butter, honey, and vanilla. Then gradually work in the powdered milk and the oatmeal, kneading the mixture vigorously to blend everything well. Now, put in the nuts and knead again. Once the dough is mixed and very stiff, add the boiling water a tablespoon at a time. When the dough is easy to handle and damp enough to hold a crunchy coating, pinch off lumps, shape them into eggs, and roll them in shredded coconut or chopped nuts.


For more of my recipes see Homemade Easter Treats.







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