Post by hadassah on Mar 15, 2008 13:48:59 GMT -5
Here are five different recipes of peanut butter eggs
CHOCOLATE PEANUT BUTTER EGGS
3 oz. cream cheese
1 stick butter
28 oz. creamy peanut butter
1 lb. confectioners' sugar
12 oz. chocolate chips, melted
Cream butter and cream cheese until fluffy. Gradually add confectioners' sugar and peanut butter, alternating.
Shape mixture into egg shapes about 1 1/2 to 2 inches long. Dip in melted chocolate chips and cool on waxed paper.
CHOCOLATE COVERED PEANUT BUTTER EGGS
2 sticks butter
1 tsp. vanilla
2 tbsp. evaporated milk
1 c. peanut butter (heaping)
1 1/4 boxes powdered sugar
Melt chocolate. Mix together butter, vanilla and evaporated milk, slowly mix in the powdered sugar. Chill overnight. Roll into logs, then dip in melted chocolate. Refrigerate until chocolate is hard.
CHOCOLATE PEANUT BUTTER EGGS
2 c. peanut butter
1 c. butter, softened
1 1/2 boxes confectioners' sugar
Mix well and shape like eggs. 1/2 cake paraffin wax
Melt slowly in double boiler. Quickly dip peanut butter eggs in chocolate. Place on waxed paper to dry.
CHOCOLATE COVERED PEANUT BUTTER EGGS
1 can vanilla icing (Betty Crocker or Pillsbury)
1 (16 or 18 oz.) jar peanut butter
Mix the above together; put in refrigerator to cool, 1 or 2 hours. Shape into eggs and put back in refrigerator until ready to dip (overnight is best). Use coating chocolate to dip.
CHOCOLATE COVERED PEANUT BUTTER EGGS
1 can vanilla icing (Betty Crocker or Pillsbury)
1 (16 or 18 oz.) jar peanut butter
Mix the above together; put in refrigerator to cool, 1 or 2 hours. Shape into eggs and put back in refrigerator until ready to dip (overnight is best). Use coating chocolate to dip.
CHOCOLATE PEANUT BUTTER EGGS
3 oz. cream cheese
1 stick butter
28 oz. creamy peanut butter
1 lb. confectioners' sugar
12 oz. chocolate chips, melted
Cream butter and cream cheese until fluffy. Gradually add confectioners' sugar and peanut butter, alternating.
Shape mixture into egg shapes about 1 1/2 to 2 inches long. Dip in melted chocolate chips and cool on waxed paper.
CHOCOLATE COVERED PEANUT BUTTER EGGS
2 sticks butter
1 tsp. vanilla
2 tbsp. evaporated milk
1 c. peanut butter (heaping)
1 1/4 boxes powdered sugar
Melt chocolate. Mix together butter, vanilla and evaporated milk, slowly mix in the powdered sugar. Chill overnight. Roll into logs, then dip in melted chocolate. Refrigerate until chocolate is hard.
CHOCOLATE PEANUT BUTTER EGGS
2 c. peanut butter
1 c. butter, softened
1 1/2 boxes confectioners' sugar
Mix well and shape like eggs. 1/2 cake paraffin wax
Melt slowly in double boiler. Quickly dip peanut butter eggs in chocolate. Place on waxed paper to dry.
CHOCOLATE COVERED PEANUT BUTTER EGGS
1 can vanilla icing (Betty Crocker or Pillsbury)
1 (16 or 18 oz.) jar peanut butter
Mix the above together; put in refrigerator to cool, 1 or 2 hours. Shape into eggs and put back in refrigerator until ready to dip (overnight is best). Use coating chocolate to dip.
CHOCOLATE COVERED PEANUT BUTTER EGGS
1 can vanilla icing (Betty Crocker or Pillsbury)
1 (16 or 18 oz.) jar peanut butter
Mix the above together; put in refrigerator to cool, 1 or 2 hours. Shape into eggs and put back in refrigerator until ready to dip (overnight is best). Use coating chocolate to dip.