Imagine a room filled with 55,000 chocolate Easter Eggs wrapped in purple foil all ready for delivery. The smell of peanut butter and cream cheese together with melted chocolate . That is what you will find at the Kernersville First Presbysterian Church each Easter season. Volunteers from the church begin the Lenten season hand dipping chocolate Easter eggs. This is an annual fundraiser for the church and the monies from the 45 cent eggs have offered financial support to various charities in their community. In 2015 they provided support to: Kernersville Police Department’s Camp for Kids, Kernersville Fire Department’s Safety Seat Program, Crisis Control, Next Step Ministries Battered Women’s Shelter, Kernersville Local Schools Gift Cards for Student Needs, and Kernersville Library for Children’s Books. The Egg Ministry also provides support for First Presbyterian’s Scholarship Fund and Youth Mission activities.
Church ministries throughout North Carolina have their Easter egg hunts and Chocolate ministries, but Kernersville Presbysterian is known statewide. The orders for eggs begin in January, from people from all over the state. You can even order them online and have them shipped. Their recipe is a secret. I have tried several chocolate Easter egg recipes through the years and I have my own favorite. It has the added ingredient of cream cheese combined with the chocolate that makes the inside so creamy and light. So if you are not able to order your eggs in time from the local church, try this recipe at home. Personalized it with your special love one’s names. They are delicious and they won’t last long.
- 1cup creamy peanut butter
- 4oz cream cheese
- 1cup powdered sugar
- 1tsp vanilla
- 1oz Ghirardelli® Dark Melting Wafers
- 4oz Ghirardelli® White Melting Wafers (optional, for decoration)
- food coloring (optional, for decoration)
- Line a baking sheet or tray with waxed paper. In a large microwave-safe bowl, combine peanut butter and cream cheese. Microwave, uncovered, on high (100% power) for 30 seconds or until mixture is slightly softened, stirring once. Stir in powdered sugar. Shape the peanut butter mixture into egg shaped ovals using an egg shaped tablespoon. Place balls on the prepared baking sheet. Cover and freeze for 15 minutes or until firm.
- Place Ghirardelli® Dark Melting Wafers in a microwave-safe container. Microwave at half power or defrost setting for 30 seconds. Stir thoroughly (product keeps its original shape until stirred). If not completely melted, continue to microwave at 15 second intervals and stir until smooth. Overheating will cause wafers to burn.
- Using a fork, dip eggs into melted mixture, allowing excess to drip back into bowl. Place dipped eggs back on baking sheet. Chill for 30 minutes or until firm.
- For decoration, melt Ghirardelli® White Candy Making wafers in a microwave safe container (follow directions above). Pour into piping bag and decorate as desired. Food coloring can be added to wafers to make Easter colors.
- This recipe can also be reversed, using the White Candy Making Wafers for the Eggs and the Dark Wafers for decoration