PEANUT BUTTER EASTER EGGS - ALLRECIPES
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 Chocolate Candy
Total Time 15 minutes
Prep Time 15 minutes
Yield 2 large eggs
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, CarbohydrateContent 39.1 g, CholesterolContent 7.7 mg, FatContent 16.3 g, FiberContent 2 g, ProteinContent 5.1 g, SaturatedFatContent 6.2 g, SodiumContent 95.1 mg, SugarContent 35.9 g
REESE'S PEANUT BUTTER CUPS RECIPE - FOOD NETWORK
Provided by Food Network
Categories dessert
Total Time 2 hours 5 minutes
Prep Time 5 minutes
Cook Time 2 hours 0 minutes
Yield 12 pieces
Number Of Ingredients 4
Steps:
- In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread some of the peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Cool the cups again to firm up the peanut butter. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.
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