Peanut Butter Chocolate Easter Eggs Recipes

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.

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 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.

PEANUT BUTTER CHOCOLATE EGGS

Steps:

• Line a rimmed baking sheet with parchment paper and place a wire rack on the parchment. Set aside.
• Place the tempered chocolate in a warmed bowl. Following the directions for molding chocolate (see tips, below), carefully ladle the chocolate into the mold, taking care that the chocolate covers the entire mold. Turn the mold upside down over the bowl of tempered chocolate, allowing the excess chocolate to drip out, leaving just a thin coating on each indented cup. Tap the edge of the mold to release any air bubbles that might remain in the chocolate, to ensure a perfectly smooth coating. Wipe the edge of the mold clean on the edge of the bowl (you don't want to waste a drop of chocolate), then place the chocolate-coated mold, open side down, on the wire rack. A bit more chocolate will drip off. Let stand for about 4 minutes to allow the chocolate to begin to set.
• Just before the chocolate has fully set, use a paring knife or pastry scraper to clean the excess chocolate from the edge of the mold, returning it to the tempered chocolate, so that the finished eggs will have nice clean edges and to make it easier to unmold them.
• Transfer the mold, cavity side up, to the refrigerator. Let rest for 10 minutes to allow the chocolate to harden and retract from the sides of the mold.
• Line the baking sheet with a clean piece of parchment paper. Remove the mold from the refrigerator and invert it onto your hand. The egg shells should fall out. If not, rest your thumbs on the outside edge of the mold and place your first two fingers on the inside of the chocolate egg shape. Gently begin to lift the chocolate from the mold. Do not press or pull too hard or the chocolate will break. Carefully place the egg shapes on the prepared baking sheet until they are ready to be filled.
• To make the filling, place the chopped chocolate in the top half of a double boiler. Place over (not touching) gently simmering water in the bottom pan and heat, stirring frequently, until completely melted. Remove from the heat and set aside until just cool to the touch. Do not allow it to get too cold or it will begin to harden.
• While the chocolate is cooling, place the peanut butter in the bowl of a stand mixer fitted with the paddle and beat on medium speed just until softened. Add the slightly warm chocolate and beat until combined. The mixture will be quite stiff, so make sure it is well blended.
• Using a teaspoon, fill each egg shape with the peanut butter mixture, smoothing the top with a spatula or knife. If you prefer a soft filling, let the eggs rest at room temperature for about 1 hour before serving. If a firmer texture if preferred, place the eggs in the refrigerator for about 15 minutes to allow the filling to harden, then serve.
• Store, in a single later, covered and refrigerated, for up to 3 days.
• Tips:
• Molding Chocolate:
• You cannot mold tempered chocolate successfully in wood or other porous materials. Nor is glass a good choice. When you pour tempered choccolate into a glass mold, it immediately takes on the temperature of the glass, which if it is too hot or too cold will cause the chocolate to go out of temper. Antique metal molds, with interiors that have been damaged through years of use or the passage of time, are best used as wall decorations. Flexible plastic molds are terrific, but in time they begin to show wear and must be replaced. All of this is my way of saying that firm plastic and polycarbonate molds are the best choices for molding chocolate.
• Although you might have heard that coating a mold with fat will make removing the finished product easier, do not try it. It will not help unmold the item; it will only make it greasy. Chocolate, like plaster, retracts as it cools, which ensures that once it has set it will easily pull away from a plastic mold. Remember, chocolate reflects the surface against which it has been molded, so if properly done, the set chocolate will be smooth and shiny. However, the chocolate must be tempered-not simply melted-or it won't release.
• Before you begin to fill a mold, set up your workspace: Have the tempered chocolate in a bowl. Alongside the chocolate have the mold; a ladle; a paring knife; pastry scraper; large metal offset spatula, or other smooth-edged utensil; a wire rack on a parchment- or waxed paper-lined baking sheet; and some clean kitchen towels.
• Using the ladle, carefully fill the mold with the liquid chocolate. Once the mold is full, invert it over the bowl of tempered chocolate and allow the excess chocolate to drop back into the bowl. If the mold is finely detailed, it will be necessary to tap on the sides to release any air bubbles that might form in the raised detail. The mold should now be evenly coated with a thin layer (usually 1/8 or 1/16 inch thick, depending on the recipe) of chocolate. Wipe the edge of the mold, or the edge surrounding each cup in the mold, clean with a paring knife or pastry scraper. Place the chocolate-coated mold, open side down, on the wire rack. Let stand for about 5 minutes, or until the chocolate begins to harden. Using the paring knife, scrape the edge of the mold absolutely clean of hardened chocolate. This is important, because the chocolate retracts from the sides of the mold as it sets, and a clean edge will keep it from sticking and cracking as it shrinks. If desired, you can place the mold in the refrigerator for a few minutes to speed the hardening, but do not leave it there for any length of time.
• Once you have invested in molds, they can be used over and over again. My best advice for extending the life of plastic or polycarbonate molds is to clean them with care. Wash them in hot, soapy water, carefully wiping them clean with a soft cloth (never any rough material or a scouring pad). Then rinse them well under running water and dry thoroughly, as water deposits can be as damaging to molds as scratchy scrubbers.
• Gluing Chocolate:
• If desired, you can glue two egg halves together to form a whole egg. The glue that holds molded chocolate pieces together is simply more chocolate! Melt just enough chocolate to make a fine "glue" line between the chocolate edges. Place the filled eggs in the refrigerator for about 15 minutes, so they will be cold enough to "set" the chocolate "glue" immediately when you attach them to one another. Using the melted chocolate just as you would regular glue, and working with two eggs at a time, coat the chocolate edge of one egg with the melted chocolate and then quickly put the two eggs together and hold them firmly in place. If the eggs are cold enough, the melted chocolate will set immediately.

LINDA'S PEANUT BUTTER EASTER EGGS

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.

PEANUT BUTTER EASTER EGGS

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.