WHITE CHOCOLATE EASTER EGG CANDIES RECIPE: HOW TO MAKE IT
Candy making can be easy! Have kids help roll the candies in sprinkles, colored sugar or jimmies. Store in an airtight container in the refrigerator. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 25 minutes
Cook Time 5 minutes
Yield about 2 dozen (1-1/2 pounds).
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, melt the chips at 50% power. Add the cream cheese, water and vanilla; stir until blended. Chill until easy to handle, about 1 hour. Quickly shape into 1-1/4-in. eggs. Roll in sprinkles, colored sugar or jimmies. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 76 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 22mg sodium, CarbohydrateContent 7g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
LINDA'S PEANUT BUTTER EASTER EGGS RECIPE - FOOD.COM
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.
Total Time 3 hours
Prep Time 1 hours 30 minutes
Cook Time 1 hours 30 minutes
Yield 28 3x2
Number Of Ingredients 7
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, FatContent 19, SaturatedFatContent 8.8, CholesterolContent 22.3, SodiumContent 176.6, CarbohydrateContent 47.4, FiberContent 1.5, SugarContent 43.7, ProteinContent 5.5
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