Linda's Peanut Butter Easter Eggs

Submitted by Lindas Busy Kitchen

"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."

 

• Ready In: 3hrs
• Ingredients: 7
• Yields: 28 3x2

ingredients

• 1⁄4 lb butter, softened
• 8 ounces cream cheese, softened
• 2 lbs confectioners' sugar
• 1 1⁄2 cups peanut butter
• 1 1⁄2 teaspoons vanilla
• 1⁄2 teaspoon salt
• 20 -23 ounces milk chocolate chips, for milk chocolate (almost 1 lg. bag) or 20 ounces semi-sweet chocolate chips, for dark chocolate (almost 1 lg. bag)

directions

1. Mix the butter and cream cheese together. (I put mine in the microwave for 40 secs. to soften), then cream together.
2. Add the confectionary sugar about 1 cup at a time, and mix well. (I use my hands to mix it all in).
3. Add the peanut butter, vanilla, and salt, and mix until well-blended. (I use my hands to mix it all in).
4. 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.
5. 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).
6. 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).
7. 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.
8. 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.
9. 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).
10. Place each peanut butter egg in a paper candy cup.
11. You can decorate your eggs with pastel colored Easter sprinkles or pastel jimmies, found in the cake/decorating section at the grocery store.

Reviews

[Jen157]

My Grandmother gave me peanut butter eggs every Easter when I was growing up. I have been searching for a recipe so I can make them for my kids and carry on the tradition. To make it extra special, I looked online and found a company, Box and Wrap that has the cutest Easter candy boxes and candy bags. I chose the bunny shaped candy box.

 

[Amandas Pantry]

It took a little time to form the eggs and cover them with chocolate, but the end result was so worth it! The kids would take these over Reece's Peanut Butter Cups any day of the week and so would I! They really dressed up the baskets. I made larger eggs and wrapped them in colored saran wrap. These will be an Easter do again for me!

 

[MaMere]

Followed the recipe to a "T". I used 1 bag of milk chocolate, and 2 bags of semi sweet, with half a bar of wax as the chocolate coating. Wax really gives the chocolate a glossy finish. Also, after all eggs were dipped, I put the remaining melted chocolate into a food storage bag, snipped the end, and decorated the tops with pretty, thin streams of the chocolate. I will place these in mini cupcake liners and then on a serving platter.<br/>Wonderful recipe Linda~will be made time and again!

 

[food photog]

wonderful flavor! I mixed the main ingredients then divided it and made 1/2 peanut butter and 1/2 coconut. My lil one loves the texture of reece cups so I added a lil bit of graham cracker crumbs to get the same texture, however they were wonderful without them. I put the mixture into mini (egg) cake pans and froze in the pan, then popped them out and dipped them. They look incredible and taste 10x better :)

 

[goofanella]

Made these for friends and family. Thanks for making me look like a good cook!!! Used about 1/4 cup less sugar, cause that's all i had. Soft but still tasty. Scooped the batter with a cookie scoop and formed the eggs BEFORE i froze. Worked out well.