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
EASTER EGGS
If you want to wow your family with extra special Easter eggs, this is the recipe for you! These are peanut butter and coconut cream eggs dipped in chocolate. They are both delicious and beautiful!
Provided by Joan Zaffary
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 3h10m
Yield 60
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
- Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
- Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 25.2 g, Cholesterol 4.1 mg, Fat 14.3 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 8.1 g, Sodium 58.8 mg, Sugar 22 g
DOUBLE COCONUT AND PEANUT BUTTER EASTER EGGS RECIPE - (4.3/5)
Provided by Suze
Number Of Ingredients 14
Steps:
- COCONUT EGGS: Using a hand mixer, beat the cream cheese until soft. Add confectioner's sugar and beat until smooth. Add shredded coconut, vanilla extract, and salt. Beat until smooth. By spoonfuls, shape the mixture into egg shapes. Let rest on cookie sheet in the refrigerator for an hour to set and for better handling. With a wooden pick, dip the eggs in melted chocolate and let rest until the chocolate sets. Store in the refrigerator. PEANUT BUTTER EGGS: In a 1-quart microwavable safe bowl, microwave butter or margarine and brown sugar 1-2 minutes, stir until brown sugar is melted. Stir in powdered sugar, peanut butter and vanilla. Mixture should be somewhat dry not pasty. Shape by teaspoonfuls into egg shapes. In a double boiler or heavy saucepan, over low heat, melt chocolate chips. With a wooden pick, dip each egg into the melted chocolate, coating completely. Place eggs on wax paper-lined baking sheet until cool. Store in refrigerator. Note: I store these Easter Eggs in the freezer until ready to eat or be given away.
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.
MY FAMILY COCONUT CREAM EASTER EGGS
These and my peanut butter-cream Easter eggs are SO good you will never ENJOY the store-bought brands again,all fresh ingredients,butter,and no preservatives in these receipes!I am in hot water when i do not make these at Easter,my 89 year old mother was ANGRY last Easter when I had no time to make them.Enjoy!
Provided by Lana Bade
Categories Other Snacks
Time 20m
Number Of Ingredients 7
Steps:
- 1. Heat butter and slowly stir in the sugar,coconut and light cream
- 2. Place this mixture in a bowl lined with waxed paper
- 3. REFRIGERATE ,then form into EGG SHAPES when mixture becomes stiff
- 4. Melt chocolate on top of a DOUBLE BOILERwith the wax.{do not let water touch bottom of top part or chocolate will SEIZE-UP.
- 5. Dip each egg,drizzle excess off,place on a wax-lined sheet.REFRIGERATE till coating is firm,then put into airtight containers and REFRIGERATE.
- 6. These are SO good!
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