Peanut Butter Easter Eggs

Wonderful family recipe that has been handed down for years as a Special treat for Easter. Enjoy the mouth watering taste of peanut butter with the scrumptious addition of chocolate for a treat to your palate at Easter.

Ingredients:

1/4 lb. butter, softened
8 oz. cream cheese, softened
2 lb. confectioners' sugar
1 1/2 cups peanut butter
1 1/2 tsp. vanilla
1/2 tsp. salt
12 oz. milk chocolate chips

Directions:

Mix the butter and cream cheese together. Add the confectioners' sugar and mix well. Add the peanut butter, vanilla, and salt and mix until well-blended. Place the mixture in the refrigerator to chill for at least one hour. Form the peanut butter mixture into egg shapes, then refrigerate again for at least one hour.

Melt the chocolate in a double boiler. Using a large toothpick, dip each peanut butter egg in the melted chocolate. Arrange the chocolate coated eggs on a waxed paper lined tray and allow the chocolate to harden. Decorate your eggs with a personalized name and some pretty spring flower candies found in your baking department.

Servings:	20
Time:	2 hours Minutes Preparation Time 7-10 minutes Minutes Cooking Time

By Gem from VA

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By 04/19/2011

This sounds absolutely delicious! I may have to try them sometime. :)

Peanut Butter Easter Eggs

Does anyone have a good peanut butter easter egg recipe without cream cheese or eggs?

Thank you,
Elaine from Enola, PA

RE: Peanut Butter Easter Eggs

Peanut Butter Easter Eggs

INGREDIENTS:

1 (16 oz.) package confectioners' (powdered) sugar
1 cup creamy peanut butter
1/4 cup butter 1 tablespoon milk
8 (1 oz.) squares semi-sweet chocolate
1 Tbsp. shortening

DIRECTIONS: 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. (04/02/2007)

By Tamara

RE: Peanut Butter Easter Eggs

CHOCOLATE EASTER EGGS

http://www.tasteofhome.com/RD.asp?ID=4409andpmcode=TOH200704ande=73021

3/4 cup chunky peanut butter
1/4 cup butter or margarine, softened
1 cup flaked coconut
1/2 cup finely chopped walnuts
1-1/2 to 2 cups confectioners' sugar, divided
2 cups (12 ounces) semisweet chocolate chips
2 Tbsp. shortening

In a mixing bowl, cream peanut butter or butter until well mixed. Fold in coconut, nuts and 1 cup sugar; mix well. Sprinkle some of the remaining sugar on a board. Turn peanut butter mixture onto board; knead in enough of the remaining sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill for 1 hour. In a double boiler over hot water, melt chocolate chips and shortening, stirring until smooth. Dip eggs; place on waxed paper to harden. Chill.

Yield: 2 dozen (04/02/2007)

By micksgirl