Linda's Peanut Butter Easter Eggs Or Balls For All The Holidays Recipe

"I made these for Easter several years ago with my cooking and recipes group, and they are unbelievably yummy! Try making them with the kids, or for your kids, grandchildren, or families Easter Baskets, or for friends and co-workers. They will love you forever :) You can also roll them into balls, and make Peanut Butter Balls for your Christmas trays or for Halloween and Valentines Day. Just decorate them up accordingly with holiday sprinkles on top. Please try my other recipes too... Linda's Coconut Cream Almond Joy Easter Eggs Or Balls For All The Holidays and Linda's Butter Cream Easter Eggs Or Balls For All The Holidays. 12-2020 - I made my son a huge peanut butter cup in a 9" pie plate for his birthday, using this recipe. He loves them and will be so surprised!"

Original is 28 servings

Metric US

I've Tried It

Ingredients

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1/4 pound butter, softened
8 ounces cream cheese (softened)
2 pounds confectioners' sugar (powdered)
1 1/2 cups peanut butter

1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
20 to 23 ounces milk chocolate chips (for milk chocolate almost 1 large bag or 20 ounces semi-sweet chocolate chips, for dark chocolate, almost 1 large bag)
2 tablespoons shortening

Nutritional

Serving Size: 1 (79.9 g)
Calories 285.2
Total Fat - 14.5 g
Saturated Fat - 5.5 g
Cholesterol - 19.8 mg
Sodium - 183.8 mg
Total Carbohydrate - 37.1 g
Dietary Fiber - 0.8 g
Sugars - 34.5 g
Protein - 4.2 g
Calcium - 40 mg
Iron - 0.4 mg
Vitamin C - 0 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Mix the butter and cream cheese together. (I put mine in the microwave for 40 seconds, to soften), then cream together.

Step 2

Add the confectionary sugar about 1 cup at a time, and mix well. (I use my hands to mix it all in).

Step 3

Add the peanut butter, vanilla, and salt, and mix until well-blended. (I use my hands to mix it all in).

Step 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.

Step 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).

Step 6

Melt the chocolate and shortening 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).

Step 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.

Step 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.