Chocolate Covered Peanut Butter Eggs Recipes

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.

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.

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.

CHOCOLATE COVERED PEANUT BUTTER EGGS

Steps:

• In a 1 quart microwavable bowl, microwave the butter and brown sugar together on 100% (high) for 1 to 1-1/2 mins, stirring every 30 seconds or until brown sugar is melted.
• Stir in powdered sugar, peanut butter and vanilla extract.
• Shape by teaspoonsful into egg shapes; chill.
• In double boiler or heavy saucepan, over low heat, melt chocolate chips together with the 2 tbsps of shortening.
• With a wooden pick (such as a wooden skewer), dip each egg into chocolate chip mixture, coating completely.
• Place on a baking sheet that has been covered with waxed paper.
• Chill several hours.
• Keep stored in the fridge.

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.

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 AND MARSHMALLOW CHOCOLATE EGGS

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.