Peanut Rolled Butter Cream Eggs 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 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

SCRAMBLED PEANUT BUTTER EGGS



Scrambled Peanut Butter Eggs image

My husband grew up in West Africa where peanut butter stew was popular, so he started wondering if peanut butter would go with eggs. The result was this recipe. It was a hit!

Provided by Sue Forster

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 10m

Yield 2

Number Of Ingredients 6

4 eggs
2 tablespoons peanut butter
2 teaspoons minced fresh ginger
2 teaspoons minced fresh garlic
1 teaspoon seasoning sauce (such as Maggi®)
1 teaspoon sriracha sauce, or to taste

Steps:

  • Whisk eggs, peanut butter, ginger, garlic, seasoning sauce, and sriracha sauce together in a small bowl.
  • Heat a nonstick skillet over medium heat. Pour in egg mixture; cook and stir until scrambled and firm, about 5 minutes.

Nutrition Facts : Calories 247.1 calories, Carbohydrate 5.5 g, Cholesterol 372 mg, Fat 18.2 g, Fiber 1.2 g, Protein 17.2 g, SaturatedFat 4.8 g, Sodium 345.3 mg, Sugar 2.3 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

PEANUT BUTTER AND MARSHMALLOW CHOCOLATE EGGS



Peanut Butter and Marshmallow Chocolate Eggs image

"This recipe came from my mother-in-law, who gives a basket of homemade Easter candy to each of her children and grandchildren," says Robin Perry from her home in Seneca, Pennsylvania.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 7

6 tablespoons butter, softened
1/4 cup creamy peanut butter
1/4 cup marshmallow creme
1-3/4 cups confectioners' sugar
3/4 pound milk chocolate candy coating, coarsely chopped
2 teaspoons shortening
Colored sprinkles, optional

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.

Nutrition Facts :

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