Peanutbuttereastereggs Recipes

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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



Peanut Butter and Chocolate Eggs image

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.

6 ounces milk chocolate, chopped (about 1 cup)
1/2 cup smooth peanut butter
1/4 cup confectioners' sugar
1 tablespoon unsalted butter, at room temperature
5 saltine crackers, finely crushed
Pinch of kosher salt

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



Peanut Butter Easter Eggs image

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

1 (16 ounce) package confectioners' sugar
1 cup creamy peanut butter
¼ cup butter
1 tablespoon milk
8 (1 ounce) squares semi-sweet chocolate
1 tablespoon shortening

PEANUT BUTTER EASTER EGGS

Get the kids involved in making these chocolate and peanut buttery treats, well worth the sticky fingers! -Mary Joyce Johnson, Upper Darby, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 eggs.

Number Of Ingredients 8



Peanut Butter Easter Eggs image

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.

Nutrition Facts : Calories 346 calories, Fat 21g fat (10g saturated fat), Cholesterol 15mg cholesterol, Sodium 128mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.

3/4 cup creamy peanut butter
1/2 cup butter, softened
1/2 teaspoon vanilla extract
2-1/3 cups confectioners' sugar
1 cup graham cracker crumbs
1-1/2 cups dark chocolate chips
2 tablespoons shortening
Confectioners' sugar icing and sprinkles, optional

PEANUT BUTTER EASTER EGGS

Make and share this Peanut Butter Easter Eggs recipe from Food.com.

Provided by Miss Annie

Categories     Candy

Yield 12 dozen eggs.

Number Of Ingredients 6



Peanut Butter Easter Eggs image

Steps:

  • Cream margarine and cream cheese; add remaining ingredients and mix thoroughly.
  • Roll into small eggs or balls.
  • Place on cookie sheet on wax paper and freeze about 2 hours.
  • For chocolate, use chocolate chips and a small bar of paraffin or chocolate coating melted on top of double boiler.
  • After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate.
  • Place on wax paper to cool.

Nutrition Facts : Calories 781.2, Fat 46.2, SaturatedFat 11.8, Cholesterol 20.8, Sodium 553, Carbohydrate 85.5, Fiber 2.9, Sugar 78.6, Protein 13.7

1 cup margarine
8 ounces cream cheese
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
2 lbs confectioners' sugar
2 1/4 cups peanut butter, chunky

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



Linda's Peanut Butter Easter Eggs image

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

1/4 lb butter, softened
8 ounces cream cheese, softened
2 lbs confectioners' sugar
1 1/2 cups peanut butter
1 1/2 teaspoons vanilla
1/2 teaspoon salt
20 -23 ounces milk chocolate chips, for milk chocolate (almost 1 lg. bag) or 20 ounces semi-sweet chocolate chips, for dark chocolate (almost 1 lg. bag)

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