PEANUT BUTTER EASTER EGGS- EASY AND NO CREAM CHEESE
These have no cream cheese so you can safely place these little cuties right in the Easter baskets without worry. You can personalize these for your family and make a bunch of smaller eggs or one or two big ones. You choose the size.
Provided by Realtor by day
Categories Candy
Time 10m
Yield 1-24 candies, 1-24 serving(s)
Number Of Ingredients 5
Steps:
- Cream the butter and peanut butter together. Add the sugar and vanilla, blend thoroughly.
- Shape the "dough" into egg shapes and refrigerate on waxed paper for 30 minutes.
- Melt the chocolate and dip the eggs, covering completely. Let cool on waxed paper.
- Decorate or personalize with names and place in fluted cupcake papers.
PEANUT BUTTER EGGS
These easy-to-make confections are a must for me at Easter. Have youngsters help shape the eggs, then reward them with some of the chocolaty candies. -Ethel Charles, Elizabethtown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 204 calories, Fat 12g fat (5g saturated fat), Cholesterol 7mg cholesterol, Sodium 61mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
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
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.
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
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
PEANUT BUTTER EGGS II
I make these wonderful chocolate covered peanut butter candies in the shape of eggs at Christmas time.
Provided by Laura
Categories Desserts Chocolate Dessert Recipes
Time 1h35m
Yield 20
Number Of Ingredients 6
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.
Nutrition Facts : Calories 401.5 calories, Carbohydrate 40.2 g, Cholesterol 18.3 mg, Fat 26.3 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 10.4 g, Sodium 201.6 mg, Sugar 32.4 g
EASY PEANUT BUTTER EASTER EGGS
Make and share this Easy Peanut Butter Easter Eggs recipe from Food.com.
Provided by Belinda McManaway
Categories Candy
Time 2h
Yield 22 palm size eggs
Number Of Ingredients 4
Steps:
- In large bowl mix all ingredients except chocolate together.
- Mix with hands until very creamy.
- Form mixture into egg shapes (Can make as big or small as desired).
- Place eggs on waxed paper on cookie sheets.
- Chill eggs in frig for a couple hours or freezer for about 45 minutes until eggs are firm and chilled.
- Melt Chocolate in double boiler, Spread chocolate over bottom of egg with knife then place it back on wax paper then cover the top.
- Place back in frig to set chocolate.
Nutrition Facts : Calories 609.8, Fat 39.2, SaturatedFat 18.8, Cholesterol 44.4, Sodium 243.8, Carbohydrate 65.5, Fiber 3.4, Sugar 59.5, Protein 8.1
HOMEMADE REESE'S EGGS RECIPE
You can now make one of the best types of Reese's with our homemade Reese's Eggs. They are extremely delicious.
Provided by Contributor
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Beat powdered sugar, peanut butter and butter together. Dough will be crumbly. Add two tablespoons of milk and continue to beat together, until the dough softens. (Note, dough will still be crumbly- this is fine!)
- Working with about 1-2 cups of dough at a time, roll the dough into about 1/2 inch thickness on a flat, floured surface, and use cookie cutter to make eggs.
- Place the eggs on a cookie sheet and chill in freezer for at least one hour.
- When ready to dip, melt 1 bag of milk chocolate chips with 1 tablespoon of shortening in a microwave. You may need a bit more shortening to thin it out.
- Dip each egg, covering completely, and place on wax paper until set.
- If you need more chocolate, melt second bag with more shortening.
Nutrition Facts : Calories 216 kcal, Carbohydrate 22 g, Protein 5 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 6 mg, Sodium 110 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
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