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How To make Candy Peanut Butter, Easter Eggs
Pat Stockett 2 lb Margarine
4 lb Peanut butter
4 lb Confectioners' sugar
EASTER EGGS:
1/4 lb Butter
8 oz Cream cheese
1/2 ts Salt
1 1/2 ts Vanilla
1 1/2 c Peanut butter or coconut
4 c Confectioner's sugar
PEANUT BUTTER EGGS:
1 c Margarine
8 oz Cream cheese
1/2 ts Salt
1 1/2 ts Vanilla
2 lb Powdered sugar
2 1/4 c Peanut butter, chunky
RICE KRISPIE EGGS:
1 c Confectioners sugar
1 c Crunchy peanut butter
2 c Rice Krispies
2 tb Oil
1/4 ts Vanilla
PEANUT BUTTER BALLS:
1 lb Margarine
2 c Peanut butter
2 1/2 lb To 3 pounds confectioners'
-sugar 3 ts Vanilla
6 oz Semi-sweet chocolate chips
1/4 lb Paraffin wax
Mix thoroughly. Mold in egg shapes and chill in freezer. Dip in 2 pounds of dipping chocolate. (Take only a few eggs from freezer to dip so the peanut butter does not soften too much.) Easter Eggs Soften and mix together butter and cream cheese. Add: salt, vanilla, peanut butter or coconut and confectioners' sugar Place in refrigerator to chill. Form into egg or ball shape. Dip in melted chocolate coating. Peanut Butter Eggs Cream margarine and cream cheese; add remaining ingredients and mix thoroughly. Roll into small eggs or balls. Place on cookie sheet on waxed paper and freeze about 2 hours. For chocolate, use chocolate chips and a small bar of parafin or chocolate coating melted on top of double boiler. After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate. Place on wax paper to cool. Makes 12 dozen eggs. Rice Krispie Eggs Mix together and mold into eggs. Place on cookie sheet and freeze about 2 hours. Dip in chocolate coating to which a small amount of oil or butter may be added. Cool on waxed paper. Peanut Butter Balls or Eggs Cream margarine and peanut butter together. Add sugar and vanilla. Mix together and form desired shape. Place on cookie sheets lined with wax paper and place in the refrigerator for about 10 minutes. Melt chocolate and paraffin wax over low heat. (Use less wax, if preferred). Put toothpick into balls and dip into chocolate. Put back on waxed paper and remove toothpick. You can also use a spoon to dip them.
How To make Candy Peanut Butter, Easter Eggs's Videos
How to Make PEANUT BUTTER EGGS (Easter 2022 Recipe)
Learn how to make these Homemade PEANUT BUTTER EGGS for the perfect Easter 2022 treat! This Reese's Copycat recipe is even more creamy, chocolaty & delicious when you make them at home! #easter2022 #recipes #peanutbuttereggs
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How We Make Peanut Butter Cream Easter Eggs From Starch to Finish!
Peanut Butter Cream Easter Eggs From Starch to Finish! Not a lot of people know what really goes into making our eggs but they are special when the Easter season comes around. Max talks about his love for these eggs, and Craig interrupts our video with a huge announcement!
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Copycat Reese's Peanut Butter Easter Eggs
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Ingredients
1/4 of salted butter
1 cup of peanut butter
1 cup of powdered sugar
1 cup of Rice Crispies
10-12 oz of chocolate candy coating
2 oz of white chocolate candy coating
Sprinkles
Mix softened butter and peanut butter together on medium speed until creamy
Add powdered sugar. Blend well. Fold in Rice Crispies
Shape into eggs and place on cookie sheet. Chill for 15-30 minutes.
Melt chocolate candy coating. Dip eggs in chocolate and place on parchment lined baking sheet. Allow chocolate to set.
Melt white chocolate. Drizzle over chocolate eggs and top with sprinkles. Store in an air tight container up to two weeks.
Easter Eggs with Peanut Butter Filled & Chocolate Covered
Today in GreyPot lets learn how to make and decorate Easter eggs. Easter eggs can be made with different ingredients. Here I use Biscuits, Peanut Butter, Powdered Sugar, Butter and Chocolate. This is one of the best DIY Festival Dessert.
See how to make this Chocolate Easter Eggs at home.
Ingredients For Easter Eggs
Biscuits - 20
Peanut Butter - 1/4 cup
Powdered Sugar - 1/2 cup
Butter - 3 tbsp
Chocolate - 1 cup
Method to make Easter Eggs
1. Melt butter and combine with peanut butter.
2. Add powdered sugar and powdered biscuits and mix.
3 Make egg shape balls and freeze it for 1 hour.
4. Temper some dark chocolate.
5. Dip each ball in chocolate and sprinkle some sprinklers or powdered roasted peanuts.
Peanut Butter Recipe:
Homemade Chocolate Peanut Butter Eggs! Perfect for Easter Baskets!
Chocolate Peanut Butter Eggs are a family tradition that happens in our house every Easter. A smooth and creamy peanut butter filling covered in chocolate is the perfect treat to put in Easter baskets. These eggs don't last long once you slice into them. The melt in your mouth and you are left coming back for more.
Chocolate Peanut Butter Eggs!
Ingredients
1 stick unsalted butter
3 cups creamy peanut butter
8 oz. package cream cheese
2 lbs powdered sugar
1 tsp vanilla extract
pinch salt
Almond bark, dipping chocolate
Instructions
Allow your butter and cream cheese to come to room temperature then blend together until well combined. Add peanut butter, vanilla, and salt and continue mixing. Slowly add sugar and mix well after each addition. The mixture will become very thick and have the consistency of a dough. Once sugar is completely combined form into the shape of an egg and place on a tray lined with parchment paper. Place eggs in the freezer for 30 minutes, this makes dipping them in chocolate much easier.
Melt the dipping chocolate in a double boiler. Once chocolate is completely melted dip each egg until covered and then place back on tray with parchment paper.
To decorate, I melt some white chocolate and color it with food coloring. Place melted white chocolate in a ziplock bag and snip the corner off. Pipe a zigzag design on top of each egg.
Some people make flowers to place on top of egg or write names using icing or chocolate.
Peanut Butter Easter Eggs
I found this recipe in a little recipe book from Taste of Home magazine.
These are really good!
1/2 cup butter
2 1/3 cups confectioner's sugar (powdered sugar)
1 cup graham cracker crumbs (or some other finely crushed slightly sweet biscuit if you don't have the graham crackers where you live)
1/2 cup creamy peanut butter
1/2 tsp vanilla extract
1 1/2 cups dark (or semi-sweet) chocolate chips
2 tbsp shortening
Sprinkles for decorating.
In a large bowl, cream butter; gradually add the confectioner's sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 eggs (I made 30 smaller ones) place on waxed paper-lined baking sheet. Refrigerate for 30 minutes or until firm.
In a microwave, melt the chocolate chips and shortening, stir until smooth. Dip the eggs in chocolate, allow excess to drip off. Decorate with sprinkles; return the eggs to waxed paper. Chill until set. Store in an airtight in the refrigerator.