Linda's Peanut Butter Easter Eggs Or Balls For All The Holidays
March 10, 2012
Categories: Desserts, Dairy, North American, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Make-Ahead, Baby Shower, Birthday, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Halloween, Mother's Day, New Years, St. Patrick's day, Summer, Thanksgiving, Wedding, Winter, Freezer, Microwave, Stove Top, Vegetarian, Make it from scratch more
"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."
- 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
Mix the butter and cream cheese together. (I put mine in the microwave for 40 seconds, to soften), then cream together.
Add the confectionary sugar about 1 cup at a time, and mix well. (I use my hands to mix it all in).
Add the peanut butter, vanilla, and salt, and mix until well-blended. (I use my hands to mix it all in).
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.
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).
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).
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.
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.
Place each egg or ball in a colored paper cupcake cup.
Store covered with aluminum foil in the refrigerator.
Tips & Variations
No special items needed.