Peanut Butter Eggs Ii Food

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.

PEANUT BUTTER BALLS II

Steps:

• Mix together peanut butter, butter or margarine, confectioners' sugar, and graham cracker crumbs. Shape into 1 inch balls.
• Melt chocolate chips and shortening in top of double boiler. Dip balls into chocolate mixture and let dry on waxed paper. (Poke each ball with a toothpick for easier dipping.)

PEANUT BUTTER EASTER EGGS

Steps:

• Combine butter, peanut butter, corn syrup and vanilla.
• Mix with electric mixer at low speed until smooth and well-blended.
• Gradually add powdered sugar until mixture is no longer sticky and can be handled with hands.
• Divide into six large portions or 18 small portions (small one the size of normal eggs).
• With hands, shape each portion into an oval with a flat bottom and place on paper towels.
• Cover loosely and let sit 12 hours at room temperature.
• Place almond bark in top of double boiler, bringing water to a boil.
• Simmer until almond bark melts.
• Carefully dip bottom of each egg into almond bark and place on large cookie sheet or plates covered with wax paper.
• Refrigerate 15 minutes.
• Place eggs on wire rack over waxed paper. Spoon almond bark over eggs.
• Place eggs in refrigerator about 15 minutes or until firm.
• Decorate with icing as desired.