PEANUT BUTTER EGGS
These easy-to-make confections are a must for me at Easter. Have youngsters help shape the eggs, then reward them with some of the chocolaty candies. -Ethel Charles, Elizabethtown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese, butter, peanut butter and vanilla until smooth. Beat in sugar. Stir in coconut if desired. Form rounded tablespoonfuls into egg shapes. Place on waxed paper-lined baking sheets. Chill for 30 minutes., In a microwave-safe bowl or heavy saucepan, melt chocolate chips and shortening: stir until smooth. Dip eggs until coated; place on waxed paper to harden. , For more decorative eggs, place about 1/4 cup melted chocolate in a small plastic bag. Cut a hole in the corner of the bag; pipe chocolate over tops of eggs. Store in the refrigerator.
Nutrition Facts : Calories 204 calories, Fat 12g fat (5g saturated fat), Cholesterol 7mg cholesterol, Sodium 61mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER EASTER EGGS
Get the kids involved in making these chocolate and peanut buttery treats, well worth the sticky fingers! -Mary Joyce Johnson, Upper Darby, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 eggs.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 346 calories, Fat 21g fat (10g saturated fat), Cholesterol 15mg cholesterol, Sodium 128mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
PEANUT BUTTER EASTER EGGS- EASY AND NO CREAM CHEESE
These have no cream cheese so you can safely place these little cuties right in the Easter baskets without worry. You can personalize these for your family and make a bunch of smaller eggs or one or two big ones. You choose the size.
Provided by Realtor by day
Categories Candy
Time 10m
Yield 1-24 candies, 1-24 serving(s)
Number Of Ingredients 5
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.
EASTER EGGS
If you want to wow your family with extra special Easter eggs, this is the recipe for you! These are peanut butter and coconut cream eggs dipped in chocolate. They are both delicious and beautiful!
Provided by Joan Zaffary
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 3h10m
Yield 60
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
- Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
- Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 25.2 g, Cholesterol 4.1 mg, Fat 14.3 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 8.1 g, Sodium 58.8 mg, Sugar 22 g
HOMEMADE CHOCOLATE PEANUT BUTTER EGGS
Homemade Chocolate Peanut Butter Eggs - simple, quick and easy no bake dessert recipe with peanut butter and chocolate is perfect idea for Easter treat.
Provided by Vera Zecevic
Categories dessert
Time 2h
Yield 16
Number Of Ingredients 7
Steps:
- Line 8 x 8 inch dish with parchment paper, leaving the paper overhang the sides so you can easily lift it later.
- Stir together peanut butter, melted butter, brown sugar, vanilla and a dash of salt, just to combine.
- Gradually mix in powdered sugar.
- Press the mixture into prepared dish. Smooth the top with spatula or simply press it with your palms to flatten into about ½ inch thick layer.
- Place it in the freezer until firm enough for cutting.
- Line a tray with parchment paper, set aside.
- Using egg shaped cookie cutter cut out the eggs and place them on the tray. Place them in the freezer for 45-60 minutes.
- Melt the chocolate and line another tray with parchment paper.
- Using a fork, dip each egg into melted chocolate to cover completely. Gently tap the fork to drip of the excess of chocolate. Place chocolate covered eggs on the parchment paper lined tray. Refrigerate until chocolate has set.
- Store in the fridge or freeze for longer storage.
- I made 16-17 eggs, but the number depends on the size of your cookie cutter. I use mu 2 inch circle metal cookie cutter and squeeze it to make egg shaped cutter. Don't waste any batter, pick up leftovers, kneed, press with your palms and you will be able to cut out at least 2-3 more eggs.
SOUTHERN CHURCH PEANUT BUTTER EGGS
Love the Chocolate Peanut Butter Eggs that churches make around Easter time? These Southern Church Peanut Butter Eggs are just like those, they're perfect and taste amazing!
Provided by Angie - BigBearsWife.com
Categories Easter
Time 3h25m
Number Of Ingredients 6
Steps:
- In a medium sauce pan, melt the butter and peanut butter together over medium heat. Once the butter and peanut butter mixture is melted pour it into another large bowl. Stir in the vanilla. Stir in the powdered sugar until well combined. Place into fridge for 30 minutes. Remove from fridge and roll dough into large egg shapes I normally get about 15-16 eggs. Roll smaller eggs to get more. Lay eggs on a tray that has been lined with paper towels. The paper towels will soak up some of the oils. Place eggs on tray with paper towels and place into the fridge to 2-3 hours. Remove eggs from fridge. Melt chocolate according to package directions. Dip each egg into the chocolate and tap off excess. Place eggs onto a tray lined with parchment paper. Top each egg with a sugar flower. Let chocolate eggs dry until Chocolate hardens.
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
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