Peanut Butter And Marshmallow Chocolate Eggs Recipes

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CHOCOLATE, PEANUT BUTTER AND MARSHMALLOWS



Chocolate, Peanut Butter and Marshmallows image

Make and share this Chocolate, Peanut Butter and Marshmallows recipe from Food.com.

Provided by Finally a mom

Categories     Dessert

Time 11m

Yield 12-16 serving(s)

Number Of Ingredients 4

2 cups marshmallows, small ones
225 g chocolate chips, 1 package
1 cup peanut butter
1 tablespoon margarine

Steps:

  • Melt chocolate chips, peanut butter and margarine for about 1 1/2 minutes in the microwave.
  • Add marshmallows and mix.
  • Pour in a greased 8inch pan and put in fridge for about 2 hours.
  • If you need this quick, put in freezer for about 45 minutes.

Nutrition Facts : Calories 251.9, Fat 17.5, SaturatedFat 5.7, Sodium 118.5, Carbohydrate 22.9, Fiber 2.4, Sugar 17.1, Protein 6.3

PEANUT BUTTER AND MARSHMALLOW CHOCOLATE EGGS



Peanut Butter and Marshmallow Chocolate Eggs image

"This recipe came from my mother-in-law, who gives a basket of homemade Easter candy to each of her children and grandchildren," says Robin Perry from her home in Seneca, Pennsylvania.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 7

6 tablespoons butter, softened
1/4 cup creamy peanut butter
1/4 cup marshmallow creme
1-3/4 cups confectioners' sugar
3/4 pound milk chocolate candy coating, coarsely chopped
2 teaspoons shortening
Colored sprinkles, optional

Steps:

  • In a small bowl, cream the butter, peanut butter and marshmallow cream until smooth. Gradually beat in confectioners' sugar. Drop by level tablespoonfuls onto a waxed paper-lined baking sheet; form into egg shapes. Freeze for 10 minutes., In a microwave, melt candy coating and shortening; stir until smooth. Dip eggs into candy coating; allow excess to drip off. Return to baking sheet; immediately decorate with sprinkles if desired. Let stand until set. Store in an airtight container.

Nutrition Facts :

PEANUT BUTTER AND CHOCOLATE EGGS



Peanut Butter and Chocolate Eggs image

Forget dying Easter eggs -- try making homemade chocolate eggs instead. Pick up a plastic or silicone egg mold and some pretty ribbon to make these springtime treats totally giftable.

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 4 chocolate eggs

Number Of Ingredients 6

6 ounces milk chocolate, chopped (about 1 cup)
1/2 cup smooth peanut butter
1/4 cup confectioners' sugar
1 tablespoon unsalted butter, at room temperature
5 saltine crackers, finely crushed
Pinch of kosher salt

Steps:

  • Put the chocolate in a heatproof bowl set over a pot of simmering water (the bottom of the bowl should not touch the water). Heat the chocolate, stirring occasionally, until completely melted. Alternatively, use a double boiler. Keep the chocolate warm over low heat until ready to use.
  • Pour 1 tablespoon of the melted chocolate into each cup of a plastic or silicone 8-cup egg mold (2 1/2-inch round cups) and swirl to coat. Freeze until the chocolate is set and hard, about 10 minutes. Keep the chocolate warm over low heat.
  • Meanwhile, put the peanut butter, confectioners' sugar, butter, crackers and salt in a large bowl and beat with an electric mixer on medium speed until well combined.
  • Add 1 tablespoon of the peanut butter mixture to each egg cup, patting down to smooth the tops. Pop 4 of the egg cups out of the mold. Coat the top of each of the remaining egg cups in the mold with 1 tablespoon chocolate. Press the removed egg cups onto the freshly coated ones to make 4 whole eggs. Freeze until set, about 10 minutes.
  • Wrap the seam of each egg with a pretty ribbon bow.

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