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 :
LINDA'S PEANUT BUTTER EASTER EGGS
I just made these for the first time today with my cooking and recipes group, and they are unbelieveably YUMMY! Try making them with the kids, or for your kids, grandchildren, family, friends and co-workers! They will love you FOREVER :) Please try my other Easter egg recipes too! Recipe #220348 and Recipe #220417.
Provided by Lindas Busy Kitchen
Categories Candy
Time 3h
Yield 28 3x2
Number Of Ingredients 7
Steps:
- Mix the butter and cream cheese together. (I put mine in the microwave for 40 secs. to soften), then cream together.
- Add the confectionary sugar about 1 cup at a time, and mix well. (I use my hands to mix it all in).
- Add the peanut butter, vanilla, and salt, and mix until well-blended. (I use my hands to mix it all in).
- Place the mixture in the refrigerator to chill for at least 1 hours (I stick the bowl in the freezer for about 1/2 hr., to harden the dough.
- Form the peanut butter mixture into egg shapes, then refrigerate again for at least 1 hour (Again, I put them in the freezer instead of the fridge).
- Melt the chocolate in a microwave oven or in a double boiler. (I had better results using a double boiler, because the steaming water helps the chips to stay creamy longer).
- Quickly place the eggs, doing one at a time, in the chocolate mixture to coat the bottom, then lift it with a thin spatulda, and with a knife I spread all along the sides and top of the egg, then with the knife I fluff the top of the chocolate to make the eggs look pretty. Just press down on the chocolate and lift up, with a butter knife. Do it all over the top of the egg.
- You have to work quickly while the eggs are frozen, as the heat from the chocolate chips makes them soft again rather quickly. If you notice them getting too soft, stick them back in the freezer for a few minutes.
- Arrange the chocolate coated eggs on a waxed paper lined tray, and allow the chocolate to harden. (I stick mine in the freezer for easier handling when coating with the chocolate).
- Place each peanut butter egg in a paper candy cup.
- You can decorate your eggs with pastel colored Easter sprinkles or pastel jimmies, found in the cake/decorating section at the grocery store.
Nutrition Facts : Calories 373.1, Fat 19, SaturatedFat 8.8, Cholesterol 22.3, Sodium 176.6, Carbohydrate 47.4, Fiber 1.5, Sugar 43.7, Protein 5.5
MARSHMALLOW PEANUT BUTTER EASTER EGGS
If you are a peanut butter and chocolate lover you will love these homemade candies! The inside is fluffy, creamy, and full of peanut butter. We did put them in the freezer for a little while, so coating them in chocolate was a breeze. A platter of these at a springtime event or Easter will impress everyone. There were rumblings...
Provided by Deneece Gursky
Categories Chocolate
Number Of Ingredients 7
Steps:
- 1. Put the butter and 1 cup of powdered sugar in a bowl. Mix them on medium speed until the mixture is light and fluffy.
- 2. Add the peanut butter, marshmallow fluff, 1/3 cup of the peanuts (if using), and vanilla. Mix on medium speed until well-blended.
- 3. Gradually add the remaining powdered sugar, 1/2 cup at a time, until the candy is a workable texture: not too sticky and easy to handle. If necessary, add a little more powdered sugar to get it to a workable consistency.
- 4. Roll a small amount of mixture in your hands until it is an egg shape.
- 5. Put it on a baking sheet lined with aluminum foil and repeat with the remaining candy until all mixture is gone (about three dozen eggs). Put the eggs in the refrigerator to firm up for about an hour.
- 6. Once firm, put the candy coating in a microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating. When the coating is melted, dip the eggs in the coating and return them to the foil-lined sheet.
- 7. While the eggs are still wet, sprinkle the tops with the remaining chopped peanuts (if desired). Refrigerate for 30 minutes to set the coating. Store in an airtight container for up to one week in the refrigerator. When ready to eat bring to room temperature (they taste better this way).
- 8. HINTS: eggs may be frozen for easier handling. Only remove a few eggs from the fridge at a time so they don't thaw when trying to work with them.
PEANUT BUTTER MARSHMALLOW SQUARES
Make and share this Peanut Butter Marshmallow Squares recipe from Food.com.
Provided by Teri D
Categories Bar Cookie
Time 15m
Yield 40 pieces, 40 serving(s)
Number Of Ingredients 4
Steps:
- Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
- Stir in mini marshmallows.
- Pour in a greased 11" x 13" pan.
- Refrigerate and cut into small (1-1/2") squares.
Nutrition Facts : Calories 114.6, Fat 7.7, SaturatedFat 4, Cholesterol 6.1, Sodium 60.5, Carbohydrate 10.4, Fiber 0.4, Sugar 8.5, Protein 1.9
EASTER MARSHMALLOW BARK
Steps:
- Measure out 3 cups of marshmallows. Line an 8x11 glass dish or a half-sized cookie sheet {like I used!} with parchment paper.
- Pour chocolate chips into a glass or ceramic bowl and microwave for 1 minute 30 seconds. Let sit 2 minutes. Gently stir and add another 15-20 seconds if chocolate isn't fully melted.
- Add marshmallows and stir to coat.
- Transfer chocolatey marshmallows to your prepared pan. Using a rubber scraper, make sure marshmallows extend to the edge of the pan. Press down slightly to make it all somewhat even. Shake on any sprinkles you'd like to decorate the bark with.
- Put in the freezer for about 20 minutes, until chocolate is set. You want to use the freezer so that it cools the mixture as quickly as possible- you don't want those marshmallows to melt!
- Remove from the freezer and let sit on the counter to return to room temperature. Cut into pieces. If you use a cookie cutter, I suggest using a metal one and spraying the edges with cooking spray prior to cutting.
Nutrition Facts : ServingSize 1 g, Calories 198 kcal, Carbohydrate 27 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 6 mg, Sodium 36 mg, Fiber 1 g, Sugar 24 g
MARSHMALLOW EASTER EGGS
I've been making these wonderful marshmallow Easter eggs for years. These candies are a big hit with marshmallow lovers. -Betty Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield About 3 dozen.
Number Of Ingredients 10
Steps:
- Spread 7 cups flour in each of three 13x9-in. pans and 4 cups flour in a 9-in. square pan. Carefully wash the egg in a mild bleach solution (1 teaspoon chlorine bleach to 1 qt. warm water); dry. Press washed egg halfway into the flour to form an impression. Repeat 35 times, 2-in. apart; set aside., In a small bowl, sprinkle the gelatin over cold water; set aside. In a large saucepan, combine the sugar, 1/2 cup corn syrup and hot water. Bring to a boil over medium heat, stirring constantly, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in remaining corn syrup., Pour into a large bowl. Add reserved gelatin, 1 tablespoon at a time, beating on high speed until candy is thick and has cooled to lukewarm, about 10 minutes. Beat in vanilla., Spoon lukewarm gelatin mixture into egg depressions; dust with flour. Let stand for 3-4 hours or until set., Brush excess flour off marshmallow eggs. Dip each egg in chocolate candy coating. Place flat side down on waxed paper. Let stand until set. Drizzle each colored candy coating over eggs.
Nutrition Facts : Calories 147 calories, Fat 4g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 28g carbohydrate (28g sugars, Fiber 0 fiber), Protein 1g protein.
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