Easypeanutbuttereastereggs Recipes

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PEANUT BUTTER EASTER EGGS



Peanut Butter Easter Eggs image

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

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

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



Peanut Butter Easter Eggs image

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

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

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 EASTER EGGS- EASY AND NO CREAM CHEESE



Peanut Butter Easter Eggs- Easy and No Cream Cheese image

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

1/2 cup butter, softened slightly
1 1/2 cups peanut butter
1 lb confectioners' sugar
1 tablespoon vanilla extract
1 (24 ounce) bag semi-sweet chocolate chips (or milk chocolate chips)

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



Peanut Butter Eggs image

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

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 jar (17.3 ounces) creamy peanut butter
1 teaspoon vanilla extract
1 package (2 pounds) confectioners' sugar
2 cups sweetened shredded coconut, optional
6 cups semisweet chocolate chips
1/3 cup shortening

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.

EASY PEANUT BUTTER EASTER EGGS



Easy Peanut Butter Easter Eggs image

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

2 lbs powdered sugar
1 lb butter
2 1/4 cups peanut butter
2 bags chocolate chips (can use white chocolate, milk chocolate,semi-sweet chocolate chips,whatever you like)

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

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