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PEANUT BUTTER EGGS

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PEANUT BUTTER EGGS
5 (100%) 1 vote


Peanut Butter Eggs

If you love Reese’s Butter Eggs, this recipe will absolutely make you happy and the kids! Ideal for Easter Sunday goodies.

I have prepared two recipe version just in case some of you doesn’t have cream cheese in your location or for some other reasons. The cream cheese version is well loved. So I recommend the first recipe because it is definitely delicious.

You may also add a twist to it, by adding a marshmallow filling in the center or add some mashed potatoes to the mixture to make an even larger batch.

(Recipe Version 1)

PEANUT BUTTER EGGS RECIPE

INGREDIENTS:

3 ½ cups powdered sugar

1 ½ cups peanut butter (like Jiffy)

4 oz. cream cheese, softened

½ cup butter or margarine, softened

½ teaspoon vanilla

12 oz milk chocolate
1 tbsp shortening (or oil)

Sprinkles, optional decor

*Egg molders or egg tray, or empty Kinder Joy molder

INSTRUCTIONS:

In a large bowl, add softened butter and start beating at low speed, gradually add the icing sugar (confectioners), cream cheese peanut butter and vanilla flavoring. Mix until well incorporated. 

You can also mix it by hands or large spoon if there is no mixer available. Transfer in refrigerator to quickly set for 5 minutes. Then start shaping each portion using egg molder or just shape it to your palm. Shape about 16 eggs. Transfer each shaped egg into a lined or waxed baking sheets.

Place it back in the freezer for about 30 minutes to make it firm.

Meanwhile, melt chocolate and shortening on a defrost setting in microwave oven. Melt in 3 minutes intervals until the chocolate is smooth when stirred.

If microwave is not available, you can melt the chocolate in a double broiler instead. Place a small pot on top of a pot with boiling water. Turn off heat as soon as the chocolate melts.

Using a fork, dip each eggs in melted chocolate; allow excess to drip off.

Decorate with sprinkles; return eggs to waxed paper and let it set until chocolate is dried up

Store in an airtight container in the refrigerator.

**Note: Since the peanut butter eggs are frozen before you dip them. The chocolate will set up pretty quick, so make sure to have the sprinkles close by.

Happy cooking and enjoy!

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(Recipe Version 2)

PEANUT BUTTER EGGS 

Recipe Yields: 16 – 18 eggs.

INGREDIENTS:
½ cup butter, softened at room temp
2 ⅓  cups confectioners’ sugar / icing sugar
1 cup graham cracker crumbs / digestive biscuit
½ cup creamy peanut butter
½ teaspoon vanilla extract
12 oz milk chocolate
1 tbsp shortening (or oil)

1 egg tray or molder

INSTRUCTIONS:
In a mixing bowl, add softened butter and start beating at low speed, gradually add the icing sugar (confectioners), crushed grahams, peanut butter and vanilla flavoring. Mix until well incorporated.

Transfer in refrigerator to quickly chill for 5  minutes. Then start shaping each portion using egg molder or just shape it to your palm. Shape about 16 eggs. Transfer each shaped egg into a lined or waxed baking sheets.

You can also use a plastic egg tray to shape eggs.

Place it back in the freezer for about 30 minutes to make it firm.

Meanwhile, melt chocolate and shortening on a defrost setting in microwave oven. Melt in 3 minutes intervals until the chocolate is smooth when stirred.

If microwave is not available, you can melt the chocolate in a double broiler instead. Place a small pot on top of a pot with boiling water. Turn off heat as soon as the chocolate melts and do not over cook.

Using a fork, dip each eggs in melted chocolate; allow excess to drip off.

Decorate with sprinkles; return eggs to waxed paper and let it set until chocolate is dried up

Store in an airtight container in the refrigerator.

**Note: Since the peanut butter eggs are frozen before you dip them. The chocolate will set up pretty quick, so make sure to have the sprinkles close by.

You may also try our new recipe:

MAMA’S CHOCOLATE DREAM CAKE RECIPE (Copycat)

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Photo by @yasminasweigart