Tags
easter peanut butter eggs, homemade peanut butter eggs, old-fashioned peanut butter eggs, peanut butter eggs, vintage easter candy, vintage holiday candy, vintage peanut butter eggs
My brain has transitioned to Easter and all it’s culinary delights-ham, deviled eggs, salads, and candy. I have an insatiable sweet tooth, so any holiday where baskets of candy are distributed is a good holiday in my book!
I was searching for easy candy recipes when I came across this unusual mixture on the internet. I can’t find a date for it… but the weird, secret ingredient — mashed potatoes- gives us a clue that helps me to date it to before 1940.
Mashed potatoes are found in many baking and candy recipes before the 1940’s, as they were a common binding agent. It sounds strange. I was so worried that the taste of the potato would show up in the eggs! But if you mash it well, it blends right in and you don’t even know it’s there!
The secret ingredient!
I admit, this step felt weird but the potatoes disappear in the peanut butter. Magical!
Make an egg shape…
Dipping into the chocolate.
One note-this recipe contains a raw egg white. If you feel uncomfortable about it, you can use powdered egg white substitute OR meringue powder (watch to make sure there’s no added sugar). You can also substitute any nut butter! DO NOT substitute instant mashed potatoes for the real thing-they just don’t work as well.
These eggs are really easy to make and delicious. You can decorate yours to match the season, if you like!
Ingredients
One medium potato, peeled and cubed
One 18 ounce jar (or 2 cups) creamy peanut butter
One egg white, beaten until foamy
1/2 cup margarine
16 ounce package of confectioner’s sugar
12 ounce bag chocolate chips OR half a package (six blocks) of chocolate bark
Instructions
Place the potato in a saucepan and cover with water. Bring to a boil. Reduce heat to medium-low and let simmer 15 minutes or until tender. Drain and mash until no lumps remain. Set aside and let cool.
Mix peanut butter, egg white, and margarine in a bowl. Add half the confectioners sugar, mix, and then continue adding sugar, 1/2 cup at a time, until the mixture is stiff and holds a shape when pressed but is not dry or crumbly (I used about 3/4 of a bag).
Mix in the cooled potato.
Cover mixture and refrigerate at least two hours.
When the mixture is well chilled, melt the chocolate chips or the chocolate bark in the microwave. Take a spoonful of the peanut butter mixture, shape into an egg, dip it with tongs or a spoon into the chocolate, and set the covered egg on a cookie sheet lined with wax paper.
Do this until all the peanut butter is gone. If you want to add sprinkles, do so immediately after dipping the egg in chocolate. Let them sit until the chocolate is set. Store in the refrigerator.
As good, or maybe better, than Reece’s!
Enjoy!
Bite From the Past 