Peanut Butter Easter Eggs Easy And No Cream Cheese Recipes

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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.

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- 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 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 EGGS II



Peanut Butter Eggs II image

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

2 cups creamy peanut butter
¾ cup butter
3 ½ cups confectioners' sugar
3 cups crispy rice cereal
1 (12 ounce) package semisweet chocolate chips
2 tablespoons shortening

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

LINDA'S PEANUT BUTTER EASTER EGGS



Linda's Peanut Butter Easter Eggs image

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

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)

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

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