Peanut Butter Chocolate Eggs Food

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.

DAIRY-FREE CHOCOLATE PEANUT BUTTER EGGS

Steps:

• Combine the peanut butter, buttery spread, powdered sugar, vanilla, and salt in a large mixing bowl.
• Mix with a hand mixer until fully combined. The mixture will be crumbly.
• Dust a cutting board with powdered sugar.
• Place the peanut butter dough on the cutting board, and form it into a ball.
• Roll out the dough to ½-inch thickness, powdering the rolling pin with powdered sugar if necessary.
• Cut egg shapes out of the dough with an egg-shaped cookie cutter, half of a plastic Easter egg, or freehand with a knife.
• Roll out the dough scraps and continue cutting eggs until the dough is used up.
• Place the eggs on a waxed paper-lined cookie sheet and freeze for one hour.
• Melt the chocolate chips and shortening together over low heat in a saucepan or in 30-second intervals in the microwave.
• Dip the eggs into the chocolate, scraping off any excess.
• If desired, let some of the excess chocolate drip off while the eggs rest on a cooling rack.
• Be careful not to let the chocolate begin to harden or the eggs will stick to the cooling rack.
• Place them back on the waxed paper-lined cookie sheet.
• Use any leftover melted chocolate to cover bare spots on the eggs and/or to drizzle on the tops of the eggs.
• Refrigerate until the chocolate is set.
• Store in the refrigerator until ready to serve.

PEANUT BUTTER CHOCOLATE EGGS

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.

SOUTHERN CHURCH PEANUT BUTTER EGGS

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.

HOMEMADE CHOCOLATE PEANUT BUTTER EGGS

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 EGGS II

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.

HOMEMADE PEANUT BUTTER EGGS

Steps:

• Cover a cookie sheet with wax paper and set aside.
• Add powdered sugar and peanut butter to a large bowl and using a high-speed mixer, beat together until combined. Add melted butter and beat until smooth.
• Add milk, vanilla and salt, continue to beat until a soft and smooth dough forms. The dough may be a little crumbly, which is ok.
• On a lightly floured surface, roll dough in a disk about ½ inch thick. Using an egg cookie cutter, measuring cups that resemble an egg or a knife, cut the dough into egg-like shapes. Place on the prepared cookie sheet. Freeze for an hour.
• Add chocolate chips and shortening to a microwave-safe bowl and microwave in 30 seconds increments, stirring after each one until fully melted. Careful to not burn it.
• Using two forks, dip each peanut butter egg into the melted chocolate to coat. Place them onto the prepared baking sheet.
• Chill for 20 minutes, or until chocolate hardens. Keet in the fridge.
• Serve and enjoy!

WHITE CHOCOLATE PEANUT BUTTER EGGS

Steps:

• Combine peanut butter, butter, and milk, then mix in the confectioner's sugar until you have a batter consistency. Set aside.
• Sprinkle your sprinkles in the silicone molds, spreading them out a bit so they are not all at the bottom.
• Melt chocolate wafers in a microwave-safe bowl on defrost or 1/2 power setting for 30 seconds. Remove, stir, and if not completely melted, continue in microwave for 15-second intervals until completely melted.
• Pour half of the mixture evenly into the molds, and with a spoon, "paint" some of the chocolate up the sides.
• Place about a tablespoon of the peanut butter in the center of each of the eggs, then cover with the remaining melted chocolate. You may need to remelt the chocolate in the microwave for 15 seconds depending on how long this step takes you.
• Place the mold in the freezer to allow the chocolate to harden, about an hour.
• Store in freezer until ready to eat. These can last in the freezer for about a week.

PEANUT BUTTER EGGS

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.

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.