Peanut Butter Chocolate Easter Eggs Recipes

PEANUT BUTTER AND MARSHMALLOW CHOCOLATE EGGS

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.

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.

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.

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 AND CHOCOLATE EGGS

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.

PEANUT BUTTER CHOCOLATE EASTER EGGS

Steps:

• In the bowl of a standing mixer, combine peanut butter and butter until light and fluffy. Gradually add the sifted confectioners' sugar. Reduce the speed to low and add the crispy rice cereal just until combined. Cover and place the bowl in the refrigerator for about an hour (do not skip this step!).
• Line a baking tray with wax paper. Remove the bowl from the refrigerator. Shape mixture into egg shapes and place them on wax lined baking tray. Recipe make approximately 20 eggs. Place baking tray in the freezer for a minimum of 30 minutes.
• While eggs are freezing, use a double boiler and melt dark chocolate chips and shortening over low heat.
• Remove eggs from the freezer and using toothpicks, dip eggs in melted chocolate. Place back on wax lined baking tray. (At this point, you can sprinkle the eggs with coconut if you like.) Once all eggs are covered in chocolate, place trays in refrigerator to cool.
• While eggs are cooling, use a zip top plastic bag to melt the white chocolate and any food coloring in the microwave. Microwave for 10 seconds at a time, massaging the food coloring into the chocolate until completely melted.
• Remove the eggs from the refrigerator and allow to sit a minute. Snip the ends of the zip top bag and drizzle the colored white chocolate over the cooled eggs to decorate. To serve, line a plate with coconut and place eggs on top.
• SERVING SUGGESTION:.
• Serve with a cold glass of milk!

EASY PEANUT BUTTER EASTER EGGS

Steps:

• In large bowl mix all ingredients except chocolate together.
• Mix with hands until very creamy.
• Form mixture into egg shapes (Can make as big or small as desired).
• Place eggs on waxed paper on cookie sheets.
• Chill eggs in frig for a couple hours or freezer for about 45 minutes until eggs are firm and chilled.
• Melt Chocolate in double boiler, Spread chocolate over bottom of egg with knife then place it back on wax paper then cover the top.
• Place back in frig to set chocolate.

CHOCOLATE PEANUT BUTTER EASTER EGGS

Steps:

• Blend confectioners sugar, semisweet chocolate flavored compound coating, cream cheese, vanilla, hot water, and salt together with mixer.
• Divide mixture in half.
• To one half add 2 tablespoons peanut butter and form into small eggs.
• Repeat with remaining half or leave plain for basic Chocolate Easter Eggs.
• Dip in melted chocolate; decorate if desired.

CHOCOLATE EASTER EGGS

Steps:

• In a large bowl, cream the butter and peanut butter until fluffy. Gradually add 1 cup confectioners' sugar and mix well. Stir in coconut and nuts. , Turn peanut butter mixture onto a surface lightly dusted with some of the remaining confectioners' sugar; knead in enough of the remaining confectioners' sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill for 1 hour. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs; allow excess to drip off. Place on waxed paper; let stand until set. Chill.