PEANUT BUTTER AND CHOCOLATE EGGS
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
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 EASTER EGGS
My Mom made these chocolate-dipped peanut butter eggs for many years. She would put our names on them in frosting and decorate with bunnies and flowers. They bring back wonderful memories.
Provided by Valerie Cain Cuff
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 15m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 39.1 g, Cholesterol 7.7 mg, Fat 16.3 g, Fiber 2 g, Protein 5.1 g, SaturatedFat 6.2 g, Sodium 95.1 mg, Sugar 35.9 g
CHOCOLATE PEANUT BUTTER EGGS
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
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
CHOCOLATE PEANUT BUTTER EASTER EGGS
I got this recipe from the back of a box of confectioners' sugar, but we make these all year 'round.
Provided by Mirj2338
Categories Candy
Time 20m
Yield 16 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 501.1, Fat 23.1, SaturatedFat 11.5, Cholesterol 19.4, Sodium 80.4, Carbohydrate 68.8, Fiber 2.7, Sugar 62.2, Protein 5.8
PEANUT BUTTER CHOCOLATE EGGS
Who doesn't love the combination of chocolate and peanut butter? These eggs are like an upscale version of Reese's Peanut Butter Cups. You can actually make them in any mold you like, but I generally make them egg-shaped. To do it my way, you will need plastic or polycarbonate egg molds (see tips, below) to make perfectly shaped ovals. They are avilable in various sizes at most candy- and cake-supply stores. Make sure that they are very clean and dry before using, or the chocolate will stick. Note that you are not making whole egg shapes, but rather an open half that will be filled with the peanut butter mixture.
Provided by Jacques Torres
Categories Candy Chocolate Dessert Easter Candy Thermometer Double Boiler Peanut Butter Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 dozen, depending on mold size
Number Of Ingredients 3
Steps:
- Line a rimmed baking sheet with parchment paper and place a wire rack on the parchment. Set aside.
- Place the tempered chocolate in a warmed bowl. Following the directions for molding chocolate (see tips, below), carefully ladle the chocolate into the mold, taking care that the chocolate covers the entire mold. Turn the mold upside down over the bowl of tempered chocolate, allowing the excess chocolate to drip out, leaving just a thin coating on each indented cup. Tap the edge of the mold to release any air bubbles that might remain in the chocolate, to ensure a perfectly smooth coating. Wipe the edge of the mold clean on the edge of the bowl (you don't want to waste a drop of chocolate), then place the chocolate-coated mold, open side down, on the wire rack. A bit more chocolate will drip off. Let stand for about 4 minutes to allow the chocolate to begin to set.
- Just before the chocolate has fully set, use a paring knife or pastry scraper to clean the excess chocolate from the edge of the mold, returning it to the tempered chocolate, so that the finished eggs will have nice clean edges and to make it easier to unmold them.
- Transfer the mold, cavity side up, to the refrigerator. Let rest for 10 minutes to allow the chocolate to harden and retract from the sides of the mold.
- Line the baking sheet with a clean piece of parchment paper. Remove the mold from the refrigerator and invert it onto your hand. The egg shells should fall out. If not, rest your thumbs on the outside edge of the mold and place your first two fingers on the inside of the chocolate egg shape. Gently begin to lift the chocolate from the mold. Do not press or pull too hard or the chocolate will break. Carefully place the egg shapes on the prepared baking sheet until they are ready to be filled.
- To make the filling, place the chopped chocolate in the top half of a double boiler. Place over (not touching) gently simmering water in the bottom pan and heat, stirring frequently, until completely melted. Remove from the heat and set aside until just cool to the touch. Do not allow it to get too cold or it will begin to harden.
- While the chocolate is cooling, place the peanut butter in the bowl of a stand mixer fitted with the paddle and beat on medium speed just until softened. Add the slightly warm chocolate and beat until combined. The mixture will be quite stiff, so make sure it is well blended.
- Using a teaspoon, fill each egg shape with the peanut butter mixture, smoothing the top with a spatula or knife. If you prefer a soft filling, let the eggs rest at room temperature for about 1 hour before serving. If a firmer texture if preferred, place the eggs in the refrigerator for about 15 minutes to allow the filling to harden, then serve.
- Store, in a single later, covered and refrigerated, for up to 3 days.
- Tips:
- Molding Chocolate:
- You cannot mold tempered chocolate successfully in wood or other porous materials. Nor is glass a good choice. When you pour tempered choccolate into a glass mold, it immediately takes on the temperature of the glass, which if it is too hot or too cold will cause the chocolate to go out of temper. Antique metal molds, with interiors that have been damaged through years of use or the passage of time, are best used as wall decorations. Flexible plastic molds are terrific, but in time they begin to show wear and must be replaced. All of this is my way of saying that firm plastic and polycarbonate molds are the best choices for molding chocolate.
- Although you might have heard that coating a mold with fat will make removing the finished product easier, do not try it. It will not help unmold the item; it will only make it greasy. Chocolate, like plaster, retracts as it cools, which ensures that once it has set it will easily pull away from a plastic mold. Remember, chocolate reflects the surface against which it has been molded, so if properly done, the set chocolate will be smooth and shiny. However, the chocolate must be tempered-not simply melted-or it won't release.
- Before you begin to fill a mold, set up your workspace: Have the tempered chocolate in a bowl. Alongside the chocolate have the mold; a ladle; a paring knife; pastry scraper; large metal offset spatula, or other smooth-edged utensil; a wire rack on a parchment- or waxed paper-lined baking sheet; and some clean kitchen towels.
- Using the ladle, carefully fill the mold with the liquid chocolate. Once the mold is full, invert it over the bowl of tempered chocolate and allow the excess chocolate to drop back into the bowl. If the mold is finely detailed, it will be necessary to tap on the sides to release any air bubbles that might form in the raised detail. The mold should now be evenly coated with a thin layer (usually 1/8 or 1/16 inch thick, depending on the recipe) of chocolate. Wipe the edge of the mold, or the edge surrounding each cup in the mold, clean with a paring knife or pastry scraper. Place the chocolate-coated mold, open side down, on the wire rack. Let stand for about 5 minutes, or until the chocolate begins to harden. Using the paring knife, scrape the edge of the mold absolutely clean of hardened chocolate. This is important, because the chocolate retracts from the sides of the mold as it sets, and a clean edge will keep it from sticking and cracking as it shrinks. If desired, you can place the mold in the refrigerator for a few minutes to speed the hardening, but do not leave it there for any length of time.
- Once you have invested in molds, they can be used over and over again. My best advice for extending the life of plastic or polycarbonate molds is to clean them with care. Wash them in hot, soapy water, carefully wiping them clean with a soft cloth (never any rough material or a scouring pad). Then rinse them well under running water and dry thoroughly, as water deposits can be as damaging to molds as scratchy scrubbers.
- Gluing Chocolate:
- If desired, you can glue two egg halves together to form a whole egg. The glue that holds molded chocolate pieces together is simply more chocolate! Melt just enough chocolate to make a fine "glue" line between the chocolate edges. Place the filled eggs in the refrigerator for about 15 minutes, so they will be cold enough to "set" the chocolate "glue" immediately when you attach them to one another. Using the melted chocolate just as you would regular glue, and working with two eggs at a time, coat the chocolate edge of one egg with the melted chocolate and then quickly put the two eggs together and hold them firmly in place. If the eggs are cold enough, the melted chocolate will set immediately.
KITTENCAL'S CHOCOLATE PEANUT BUTTER EASTER EGGS
I have listed the cereal as optional if you like a bit of a crunch then add it in, you can make these any size that you like so the servings is only estimated, these make a great candy to serve on a tray, for a nice presentation place the eggs into paper muffin liners, after the chocolate is hard drizzle/decorate with colored icing from my recipe#261889 --- don't wait for easter to make these they are great at anytime--- these are very good!
Provided by Kittencalrecipezazz
Categories Candy
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 436.1, Fat 23.4, SaturatedFat 9.4, Cholesterol 11.6, Sodium 133, Carbohydrate 56.9, Fiber 2.7, Sugar 51.9, Protein 6.5
More about "chocolate peanut butter easter eggs food"
HEALTHY CHOCOLATE PEANUT BUTTER EASTER EGGS - CLEAN …
From cleanfoodcrush.com
Category DessertEstimated Reading Time 2 mins
EASTER PEANUT BUTTER CHOCOLATE CHIP EGGS - YUMMIEST …
From yummiestfood.com
CHOCOLATE PEANUT BUTTER EASTER EGGS - ALMOST SUPERMOM
From almostsupermom.com
HEALTHY CHOCOLATE PEANUT BUTTER EGGS - EATING BIRD FOOD
From eatingbirdfood.com
PEANUT BUTTER CHOCOLATE EASTER EGGS - THE BEST BLOG RECIPES
From thebestblogrecipes.com
5/5 (1)Total Time 1 hr 45 minsCategory DessertCalories 359 per serving
PEANUT BUTTER CHOCOLATE EASTER EGGS RECIPE - FOOD.COM
From food.com
Servings 20Total Time 2 hrs 10 minsCategory CandyCalories 435 per serving
CHOCOLATE PEANUT BUTTER KETO EASTER EGGS - GNOM-GNOM
From gnom-gnom.com
RECIPES - DARK CHOCOLATE COOKIES WITH PEANUT BUTTER CHIPS RECIPE
From findallrecipe.com
SUGAR FREE PEANUT BUTTER EASTER EGGS (KETO, DAIRY FREE)
From sugarfreemom.com
EASTER EGGS: CHOCOLATE PEANUT BUTTER | THE LEAF NUTRISYSTEM
From leaf.nutrisystem.com
SUGAR-FREE KETO CHOCOLATE PEANUT BUTTER EASTER EGGS
From rosschocolates.ca
REESE'S MILK CHOCOLATE PEANUT BUTTER CREME EASTER EGGS 34G
From ebay.com
[HOMEMADE] CHOCOLATE EASTER EGG NESTS : R/FOOD
From reddit.com
24 BARS KIND PEANUT BUTTER & DARK CHOCOLATE BARS | HOTUKDEALS
From hotukdeals.com
CHOCOLATE EASTER EGGS (PEANUT BUTTER) - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
DOG BUNDLE SCOOBY SNACKS CHOCOLATE BEEF DONUT EASTER EGGS …
From ebay.co.uk
CHOCOLATE PEANUT BUTTER EGGS • BASTE CUT FOLD
From bastecutfold.com
PEANUT BUTTER CHOCOLATE EGGS AND EASTER BUNNIES - GIRL. INSPIRED.
From thegirlinspired.com
CHOCOLATE PEANUT BUTTER EGGS - SWEET SPICY KITCHEN
From sweetspicykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love