Crunchy Chocolate Peanut Butter Eggs Recipes

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.

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.

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.

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.

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.