Lindas Peanut Butter 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.

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 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.

PEANUT BUTTER EASTER EGGS

Steps:

• Combine butter, peanut butter, corn syrup and vanilla.
• Mix with electric mixer at low speed until smooth and well-blended.
• Gradually add powdered sugar until mixture is no longer sticky and can be handled with hands.
• Divide into six large portions or 18 small portions (small one the size of normal eggs).
• With hands, shape each portion into an oval with a flat bottom and place on paper towels.
• Cover loosely and let sit 12 hours at room temperature.
• Place almond bark in top of double boiler, bringing water to a boil.
• Simmer until almond bark melts.
• Carefully dip bottom of each egg into almond bark and place on large cookie sheet or plates covered with wax paper.
• Refrigerate 15 minutes.
• Place eggs on wire rack over waxed paper. Spoon almond bark over eggs.
• Place eggs in refrigerator about 15 minutes or until firm.
• Decorate with icing as desired.

PEANUT BUTTER EASTER EGGS

Steps:

• Cream margarine and cream cheese; add remaining ingredients and mix thoroughly.
• Roll into small eggs or balls.
• Place on cookie sheet on wax paper and freeze about 2 hours.
• For chocolate, use chocolate chips and a small bar of paraffin or chocolate coating melted on top of double boiler.
• After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate.
• Place on wax paper to cool.

EASTER EGGS

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.