Chocolate Peanut Butter Easter Eggs Recipe
These easy-to-make candy eggs will make any egg hunt or Easter basket extra special! Our white chocolate peanut butter filling pairs deliciously with the dark chocolate shell, and the rainbow sprinkles inside add a nice touch of texture and color.
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CREDITS
presenters ALEJANDRA RAMOS and CAROLINE WRIGHT, director TERENCE ZIEGLER, producer LEE ZALBEN, executive producer MARISA DRISCOLL, associate producer GING STEINBERG, line producer JAMIE B. SILVER, director of photography PETER PIOPPO, art direction JAMIE B. SILVER, music JONATHAN ZALBEN, sound KEN WILKINSON, editor TERENCE ZIEGLER, transcript & annotation supervision JASON PEARL and LINDSAY NAPLE, assistant director DAVID BOURLA, still photography EMMA NIERADKA, food stylist MATTHEW VOHR, hair & makeup ANA SIQUEIRA, wardrobe CHRISTIAAN CHOY, production assistant JAMA MCMAHON. filmed in NEW YORK CITY at STUDIO P.
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UPDATE: This giveaway is over. The random winner has been chosen and notified. Make sure to subscribe to our channel to stay up to date on future peanut butter giveaways!
PEANUT BUTTER GIVEAWAY
Enter to win a peanut butter six pack: 1) SUBSCRIBE to the Peanut Butter & Co. YouTube channel AND 2) leave a comment telling us what other holiday foods you'd like to see us make.
One random winner will be selected. Open to US Residents only. Must be 18 years or older to enter.
How to make Chocolate Peanut Butter Frozen Bananas on a Stick
My last summer treat recipe before I'll be doing 2 whole months of pumpkin! Enjoy!
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~Rosemary
Easy Peanut Butter Eggs | Chocolate Caramel Eggs
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Peanut Butter Eggs - this week we show you an easy chocolate peanut butter eggs recipe.
Easter is almost here, so check out our newest video as we show you how to make chocolate covered peanut butter eggs. These Easter treats are simple and easy to make. Share them with friends and family.
These eggs are a great idea for Easter chocolate candy. Instead of store-bought chocolates, fill your basket with some home made goodies. Your kids will eat them up.
Use melting chocolate for the best results. You can melt the chocolate using a double boiler, microwave, or just over the stove if you're careful. In the video, we used dark chocolate, but feel free to use any variety.
Peanut Butter Eggs___
8 oz pkg cream cheese
½ cup butter, softened
2 cups of creamy peanut butter
1 tsp vanilla
2 lbs (one bag) powdered sugar
6 cups melting chocolate
⅓ cup vegetable oil
• In a large bowl, beat together the cream cheese, butter, peanut butter and vanilla until smooth. Beat in the powdered sugar.
• Form into egg shapes and chill for 30 minutes in the freezer.
• Melt the chocolate with the oil.
• Dip the eggs until coated. Place on wax paper or a silicone mat to cool.
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HOW TO MAKE REESE'S PEANUT BUTTER EGGS
A creamy peanut butter centred encased in delicious milk chocolate. These will definitely be a hit for Easter! :)
Ingredients: (makes 20 to 30 eggs, depending on size)
1 cup of smooth peanut butter
1 cup of powdered sugar
pinch of salt
NOTE: If making eggs without the moulds, I would use an extra 1/2 - 1 cup of powdered sugar as you need them to be firmer to shape them into eggs.
Once they come to room temperature, the mixture is creamy either way.
COPYCAT Reese's Peanut Butter Eggs | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS
2 cups smooth peanut butter (not natural)
1/2 cup unsalted butter
1 tablespoon vanilla extract
1/2 teaspoon salt
3 cups powdered sugar
5-6 tablespoons milk
350 grams dark chocolate
3 teaspoons canola oil
100 grams white chocolate (optional)
food coloring
INSTRUCTIONS
In a large bowl, microwave peanut butter and butter until almost melted. Mix well or beat with an electric mixer until combined. Add vanilla and salt and mix until combined.
Gradually add the powdered sugar, mixing with an electric mixer until combined. It will be a little crumbly at this point. Add enough milk so that a soft peanut butter dough comes together -- it will firm up as it cools so we want it on the softer side.
Press into a 9x13 pan lined with parchment paper and chill in the refrigerator until cooled, about 30-60 minutes.
Remove peanut butter filling from pan and peel away parchment paper. Use an egg shaped cookie cutter to cut shapes out of filling. Place on a parchment lined baking sheet. Rework any leftover peanut butter filling, rolling it into a ball and pressing it into the cookie cutter to make egg shapes with remaining filling. Place baking sheet in the freezer and freeze for 30-60 minutes, until firm.
Make a double boiler to melt your chocolate: place 1 of water in a small pot and bring it to a simmer over medium high heat.
Find a glass bowl that fits over the top of the pot and sits on the top edges, but will not touch the water. Add the chocolate and oil to the bowl and place it over the simmering water. Stir often until melted and smooth.
Use a fork to place eggs in chocolate and coat, tapping on the edge of the bowl to remove excess chocolate before placing it on the baking sheet.
Use the same method listed above to melt the white chocolate (no oil necessary). Add in food coloring as desired. Place in a zip top sandwich bag and snip the end to drizzle over finished eggs.
Store in the refrigerator or freezer until serving.