Kittencals Chocolate Peanut Butter Easter Eggs Recipes

CHOCOLATE PEANUT BUTTER EGGS

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.

PEANUT BUTTER EASTER EGGS

Steps:

• In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.
• While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.

KITTENCAL'S CHOCOLATE PEANUT BUTTER EASTER EGGS

Steps:

• In a mixing bowl beat the sugar with peanut butter, butter, milk and vanilla until smooth and well combined (if needed adding in a little more milk if the mixture is dry).
• Mix in the cereal at this point if using.
• Shape into desired size egg shaped balls.
• Freeze for 1 to 1-1/2 hours.
• While eggs are freezing chop the chocolate into small pieces and place in a microwave-safe bowl with the shortening; microwave until melted removing a few times to stir and combine.
• Dip each egg into the melted chocolate allowing excess to drip off.
• Place onto a piece of greased wax paper.
• Refrigerate until cool.
• Decorate the eggs as desired with different colored icings drizzled over the top.

CRUNCHY CHOCOLATE PEANUT BUTTER EGGS

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.

PEANUT BUTTER EASTER EGGS

Steps:

• In a large bowl, beat peanut butter, butter and vanilla until blended. Gradually beat in confectioners' sugar and cracker crumbs. Shape mixture into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate 30 minutes or until firm., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate mixture; allow excess to drip off. , Return eggs to baking sheets. Refrigerate 30 minutes., If desired, decorate eggs with icing and sprinkles. Let stand until set. Store in airtight containers in refrigerator.

LINDA'S PEANUT BUTTER EASTER EGGS

Steps:

• Mix the butter and cream cheese together. (I put mine in the microwave for 40 secs. to soften), then cream together.
• Add the confectionary sugar about 1 cup at a time, and mix well. (I use my hands to mix it all in).
• Add the peanut butter, vanilla, and salt, and mix until well-blended. (I use my hands to mix it all in).
• Place the mixture in the refrigerator to chill for at least 1 hours (I stick the bowl in the freezer for about 1/2 hr., to harden the dough.
• Form the peanut butter mixture into egg shapes, then refrigerate again for at least 1 hour (Again, I put them in the freezer instead of the fridge).
• Melt the chocolate in a microwave oven or in a double boiler. (I had better results using a double boiler, because the steaming water helps the chips to stay creamy longer).
• Quickly place the eggs, doing one at a time, in the chocolate mixture to coat the bottom, then lift it with a thin spatulda, and with a knife I spread all along the sides and top of the egg, then with the knife I fluff the top of the chocolate to make the eggs look pretty. Just press down on the chocolate and lift up, with a butter knife. Do it all over the top of the egg.
• You have to work quickly while the eggs are frozen, as the heat from the chocolate chips makes them soft again rather quickly. If you notice them getting too soft, stick them back in the freezer for a few minutes.
• Arrange the chocolate coated eggs on a waxed paper lined tray, and allow the chocolate to harden. (I stick mine in the freezer for easier handling when coating with the chocolate).
• Place each peanut butter egg in a paper candy cup.
• You can decorate your eggs with pastel colored Easter sprinkles or pastel jimmies, found in the cake/decorating section at the grocery store.

PEANUT BUTTER EASTER EGGS- EASY AND NO CREAM CHEESE

Steps:

• Cream the butter and peanut butter together. Add the sugar and vanilla, blend thoroughly.
• Shape the "dough" into egg shapes and refrigerate on waxed paper for 30 minutes.
• Melt the chocolate and dip the eggs, covering completely. Let cool on waxed paper.
• Decorate or personalize with names and place in fluted cupcake papers.