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
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.
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.
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.
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
PEANUT BUTTER AND MARSHMALLOW CHOCOLATE EGGS
"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
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 EGGS II
I make these wonderful chocolate covered peanut butter candies in the shape of eggs at Christmas time.
Provided by Laura
Categories Desserts Chocolate Dessert Recipes
Time 1h35m
Yield 20
Number Of Ingredients 6
Steps:
- In a mixing bowl, combine peanut butter and butter. Stir in confectioners' sugar and crisp rice cereal until a dough is formed. Place this mixture in the refrigerator for about an hour to allow it to cool until it is easier to work with. Shape mixture into egg shapes and freeze for 20 minutes.
- Melt chocolate chips and shortening in a double boiler over low heat. When melted, dip egg shapes in chocolate. Place on waxed paper and allow to cool.
Nutrition Facts : Calories 401.5 calories, Carbohydrate 40.2 g, Cholesterol 18.3 mg, Fat 26.3 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 10.4 g, Sodium 201.6 mg, Sugar 32.4 g
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.
CHOCOLATE PEANUT BUTTER CAKE EGGS
The fun of cake pops, the decadence of peanut butter and chocolate, and the perfect format for Easter! These are probably the simplest Easter candy you can make.
Provided by YummySmellsca
Categories Candy
Time 1h15m
Yield 15 eggs, 15 serving(s)
Number Of Ingredients 4
Steps:
- Crumble the cake into a bowl and allow to dry out at room temperature overnight.
- Stir in the peanut butter and salt, "mashing" the mixture with a spatula until "doughy".
- Scoop out 15 balls of the mixture and shape into eggs.
- Place on a tray or plate and freeze until solid.
- Melt the bittersweet chocolate in a double boiler or microwave and dip the eggs to coat.
- Allow to harden completely at room temperature.
Nutrition Facts : Calories 412.4, Fat 21.1, SaturatedFat 6.3, Cholesterol 49.5, Sodium 382.3, Carbohydrate 48.7, Fiber 2.3, Sugar 1.5, Protein 8.6
CRUNCHY CHOCOLATE PEANUT BUTTER EGGS
A delicious and easy-to-make treat for Easter or any time of year. I was surprised at how quickly these came together. Use tinted coconut for "nests" for your eggs if desired. Do not use a lowfat or generic brand of peanut butter for this recipe. I recommend Jif's Extra Crunchy. I also recommend you use a very good quality chocolate chip.
Provided by The Big Cheese
Categories Candy
Time 1h
Yield 3 dozen
Number Of Ingredients 10
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.
CHOCOLATE COVERED PEANUT BUTTER EGGS
Something special to make for Easter. Kids and adults like these! (Prep and cooking times may vary and don't include chilling times).
Provided by Anita Harris
Categories Candy
Time 1h15m
Yield 48 eggs
Number Of Ingredients 7
Steps:
- In a 1 quart microwavable bowl, microwave the butter and brown sugar together on 100% (high) for 1 to 1-1/2 mins, stirring every 30 seconds or until brown sugar is melted.
- Stir in powdered sugar, peanut butter and vanilla extract.
- Shape by teaspoonsful into egg shapes; chill.
- In double boiler or heavy saucepan, over low heat, melt chocolate chips together with the 2 tbsps of shortening.
- With a wooden pick (such as a wooden skewer), dip each egg into chocolate chip mixture, coating completely.
- Place on a baking sheet that has been covered with waxed paper.
- Chill several hours.
- Keep stored in the fridge.
Nutrition Facts : Calories 75, Fat 5, SaturatedFat 2.3, Cholesterol 2.5, Sodium 21.9, Carbohydrate 8.1, Fiber 0.6, Sugar 7.1, Protein 1
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- Filling option 2: Combine peanut butter, coconut flour, maple syrup and sea salt in a medium bowl until dough is formed.
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