White Chocolate Peanut Butter Eggs Recipes

WHITE CHOCOLATE PEANUT BUTTER EGGS

Steps:

• Add peanut butter to a medium mixing bowl along with maple syrup and stir to combine. This should thicken the peanut butter, depending on the quality/brand of peanut butter you're using.
• Add almond meal according to how thick the mixture is. If still runny, you may need to add 1 cup (or slightly more). If thick, start with 2/3 cup (amounts as original recipe is written // adjust if altering batch size). You're going for a thick, moldable dough that's still moist.
• Use a cookie scoop or Tablespoon (I like this scoop) to scoop out rounded Tablespoon amounts (see photo)) and gently form into a disc/egg shape. Set on a parchment-lined dish or baking sheet and continue until all dough is formed - about 14-15 eggs (amount as original recipe is written).
• Transfer to the freezer to chill while making the white chocolate shell.
• Add macadamia nuts and desiccated coconut to a food processor and blend/mix on high until a smooth paste forms, scraping down sides as needed. Then add melted cocoa butter, maple syrup (or powdered sugar), vanilla, and sea salt (optional). Mix once more to combine.
• Taste and adjust flavor as needed, adding more maple syrup (or powdered sugar) for sweetness, vanilla for vanilla flavor, or salt for saltiness. Set aside.
• Once the peanut butter eggs are slightly firm to the touch, remove from freezer and use a spoon or a fork to gently dip the eggs in white chocolate, making sure all sides are coated. Then tap off excess and return to parchment-lined dish or baking sheet. Repeat until all eggs are dipped. Then place the eggs back in the freezer to set.
• Once the shell is firm to the touch, remove from freezer and dip the eggs once more (repeating the process above). This makes the shell more opaque and thick, which makes the eggs easier to handle and package. Then place back in the freezer to set once more.
• Enjoy immediately! Store in the refrigerator up to 1 week or in the freezer up to 1 month.

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.

WHITE CHOCOLATE PEANUT BUTTER EGGS

Steps:

• Combine peanut butter, butter, and milk, then mix in the confectioner's sugar until you have a batter consistency. Set aside.
• Sprinkle your sprinkles in the silicone molds, spreading them out a bit so they are not all at the bottom.
• Melt chocolate wafers in a microwave-safe bowl on defrost or 1/2 power setting for 30 seconds. Remove, stir, and if not completely melted, continue in microwave for 15-second intervals until completely melted.
• Pour half of the mixture evenly into the molds, and with a spoon, "paint" some of the chocolate up the sides.
• Place about a tablespoon of the peanut butter in the center of each of the eggs, then cover with the remaining melted chocolate. You may need to remelt the chocolate in the microwave for 15 seconds depending on how long this step takes you.
• Place the mold in the freezer to allow the chocolate to harden, about an hour.
• Store in freezer until ready to eat. These can last in the freezer for about a week.

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.

QUICK & EASY WHITE CHOCOLATE PEANUT BUTTER EGGS

Steps:

• Line a baking sheet with parchment paper.
• In a large bowl, whisk together peanut butter, coconut flour, vanilla extract, and maple syrup. The dough should be thick.
• Form 12 small balls and place them on the parchment paper.
• Then gently form each one into an egg shape.
• Place in the freezer for 20 minutes.
• Then make chocolate dipping sauce by melting the chocolate and coconut oil in a bowl in the microwave in 30-second increments, until smooth and liquidy, and set aside.
• Place Cadbury mini eggs in a plastic ziplock bag and crush them (using a plate, pot, or what ever you'd like!)
• Remove eggs from the freezer and dip each one in the chocolate and place back in the sheet.
• Repeat until all are covered in chocolate.
• Place into the fridge for 20-30 minutes to firm up.
• Enjoy!

WHITE CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees.
• Use a nonstick cookie sheet.
• In a large bowl, cream together eggs, water, butter and peanut butter. Stir in cake mix and blend well. Finally fold in white chocolate chips.
• Drop by round spoonfuls onto cookie sheet and bake for 10-12 minutes.
• Cool on pan for 4-5 minutes.