Crunchy Chocolate Peanut Butter Eggs Recipes

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PEANUT BUTTER RICE KRISPIES® TREAT EGGS



Peanut Butter Rice Krispies® Treat Eggs image

Move over creme eggs, there's a new Easter treat that is sure to become as iconic as your creamy center. A crisp peanut butter Rice Krispies® treat surrounds a surprising candy 'yolk' center, while the sweetness is offset with an eggshell made up of dark chocolate. Of course, if you'd like the treats to look more egg-like you could cover them in white chocolate. You can also use your favorite Rice Krispies® treat recipe in place of the one here.

Provided by Ashley Baron Rodriguez

Categories     Desserts     Chocolate Dessert Recipes

Time 1h50m

Yield 24

Number Of Ingredients 12

1 cup confectioners' sugar
2 tablespoons softened butter
2 tablespoons corn syrup
½ teaspoon vanilla extract
1 pinch salt
yellow food coloring
6 tablespoons butter, softened
1 (10 ounce) package marshmallows
½ cup peanut butter
6 cups crispy rice cereal (such as Rice Krispies®)
¼ teaspoon kosher salt
1 (12 ounce) bag semisweet chocolate chips

Steps:

  • Beat confectioners' sugar, 2 tablespoons butter, corn syrup, vanilla extract, pinch salt, and yellow food coloring together in a bowl until smooth, adding food coloring as necessary until your desired "yolk" color is reached. Cover the bowl with plastic wrap and refrigerate until cold, at least 30 minutes.
  • Melt 6 tablespoons butter in a pot over medium-high heat until butter turns golden and has a nutty fragrance, about 5 minutes. Reduce heat to medium-low, add marshmallows and peanut butter, and cook and stir until marshmallows and peanut butter are melted and mixture is well-combined. Remove from heat.
  • Stir rice cereal and kosher salt into marshmallow mixture until cereal treat mixture is well-combined. Cool to room temperature.
  • Roll "yolk" mixture into gumball-size balls, about 1/2 teaspoon "yolk" mixture per ball. Scoop about 1/3 cup cereal treat mixture into your hand and form it into a 2-inch round; press an indentation into the center with your finger and place 1 "yolk" in the indentation. Wrap the cereal treat around the "yolk" and squeeze firmly to form an egg shape. Repeat with remaining cereal treat mixture and "yolks." Set completed "eggs" on a plate and refrigerate until firmed, at least 15 minutes.
  • Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Use 2 forks to dip each cereal "egg" into chocolate to coat completely. Place finished eggs on a plate and refrigerate until chocolate sets, at least 15 minutes.

Nutrition Facts : Calories 225.8 calories, Carbohydrate 32.2 g, Cholesterol 10.2 mg, Fat 10.8 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 5.5 g, Sodium 149.3 mg, Sugar 21 g

CHOCOLATE PEANUT BUTTER EGGS



Chocolate Peanut Butter Eggs image

Received this in a flyer through the mail. They said you could decorate them with royal icing or top the eggs with colored sprinkles. They sounded good.

Provided by Jane from Ohio

Categories     Candy

Time 1h20m

Yield 12-18 serving(s)

Number Of Ingredients 6

4 cups powdered sugar
1 1/2 cups creamy peanut butter
1/4 cup butter
2 -3 tablespoons milk
3 cups semi-sweet chocolate chips
1 tablespoon shortening

Steps:

  • Mix together powdered sugar, peanut butter and butter.
  • Add milk, one tablespoon at a time until.
  • it becomes a nice workable dough.
  • it will be like play dough and easy to work with.
  • form dough into egg shapes
  • place in freezer for 1 hour.
  • Place chocolate chips in and
  • shortening in a glass measuring cup.
  • Microwave 1 minute at a time, stirring in between, until melted.
  • (Can use a double broiler if you prefer).
  • Dip each egg in the melted chocolate.
  • place on waxed paper until set.
  • trim any excess chocolate off that may pool with a paring knife.
  • Decorate with royal icing or sprinkles if you wish.

Nutrition Facts : Calories 591.8, Fat 33.9, SaturatedFat 13.6, Cholesterol 10.5, Sodium 188.5, Carbohydrate 73.2, Fiber 4.4, Sugar 65, Protein 10

PEANUT BUTTER EGGS II



Peanut Butter Eggs II image

I make these wonderful chocolate covered peanut butter candies in the shape of eggs at Christmas time.

Provided by Laura

Categories     Desserts     Chocolate Dessert Recipes

Time 1h35m

Yield 20

Number Of Ingredients 6

2 cups creamy peanut butter
¾ cup butter
3 ½ cups confectioners' sugar
3 cups crispy rice cereal
1 (12 ounce) package semisweet chocolate chips
2 tablespoons shortening

Steps:

  • In a mixing bowl, combine peanut butter and butter. Stir in confectioners' sugar and crisp rice cereal until a dough is formed. Place this mixture in the refrigerator for about an hour to allow it to cool until it is easier to work with. Shape mixture into egg shapes and freeze for 20 minutes.
  • Melt chocolate chips and shortening in a double boiler over low heat. When melted, dip egg shapes in chocolate. Place on waxed paper and allow to cool.

Nutrition Facts : Calories 401.5 calories, Carbohydrate 40.2 g, Cholesterol 18.3 mg, Fat 26.3 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 10.4 g, Sodium 201.6 mg, Sugar 32.4 g

CRUNCHY CHOCOLATE EGGS



Crunchy Chocolate Eggs image

I've been making these chocolate candies since my children were young, and we still look forward to them every year. -Janis Plourde, Smooth Rock Falls, Ontario

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 4-1/2 dozen.

Number Of Ingredients 9

1 cup packed brown sugar
1 cup light corn syrup
1 cup peanut butter
2 cups cornflakes
2 cups crisp rice cereal
1/2 cup finely chopped peanuts
3-3/4 cups semisweet chocolate chips
1-1/2 teaspoons shortening
Candy sprinkles

Steps:

  • In a heavy saucepan, combine brown sugar, corn syrup and peanut butter. Cook and stir over medium heat until smooth. Remove from the heat; stir in cereals and peanuts., When cool enough to handle, drop by tablespoonfuls onto waxed paper-lined baking sheets. Form into egg shapes. Refrigerate until firm. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Decorate with sprinkles. Let stand until set.

Nutrition Facts :

CRUNCHY CHOCOLATE PEANUT BUTTER EGGS



Crunchy Chocolate Peanut Butter Eggs image

A delicious and easy-to-make treat for Easter or any time of year. I was surprised at how quickly these came together. Use tinted coconut for "nests" for your eggs if desired. Do not use a lowfat or generic brand of peanut butter for this recipe. I recommend Jif's Extra Crunchy. I also recommend you use a very good quality chocolate chip.

Provided by The Big Cheese

Categories     Candy

Time 1h

Yield 3 dozen

Number Of Ingredients 10

1 cup packed brown sugar
1 cup light corn syrup
1 cup jif crunchy peanut butter
2 cups slightly crushed corn flakes
2 cups Rice Krispies
1 (12 ounce) bag milk chocolate chips
1 (12 ounce) bag semi-sweet chocolate chips
1 1/2 teaspoons shortening
candy sprinkles
green tinted coconut, if desired

Steps:

  • In a large saucepan, combine brown sugar, corn syrup and crunchy peanut butter.
  • Cook and stir over medium heat until smooth. Remove from heat, stir in the cereals.
  • Drop by a tablespoon onto a cookie sheet lined with aluminum foil that has been lightly sprayed with PAM or other non-stick spray. When cool enough to handle, spray your hands with PAM and shape each dropful into egg shape.
  • Refrigerate until firm.
  • Melt the chocolate chips and shortening in the microwave or in a double boiler, whichever you prefer. Stir until smooth and completely melted.
  • Dip eggs in chocolate, turning to coat, and allowing excess to drip off.
  • Place on cookie sheet and decorate with candy sprinkles. Let stand until set.
  • Place in a decorative arrangement onto tinted coconut on a tray.

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