Ciao Bella Peanut Butter "Eggs"

Anna Sciancalepore Antoniello

By
@CiaoBella

Around these parts of Pennsylvania peanut butter "eggs" are very popular at Easter time. For that matter all sorts of flavors like coconut, cherry, orange, even maple. Everyone has a recipe that's been handed down or created on their own. This is one I have come up with after some research.

They are time consuming to make but worth it!

I have also made this in bon-bon shapes for my nephew's communion party and EVERYONE was impressed. I am honored to share it with JAP!

Enjoy!


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Comments:

Serves:

90

Prep:

2 Hr 30 Min

Cook:

1 Hr

Ingredients

18 oz
smooth peanut butter
7 oz
marshmallow cream
1 1/4 lb
confectioners' sugar
8 oz
whipped butter
1 tsp
vanilla extract
24-36 oz
milk chocolate chips, divided
3 Tbsp
vegetable shortening, divided
1 c
white chocolate chips

Directions Step-By-Step

1
With an electric mixer beat peanut butter, marshmallow cream, butter, and vanilla until smooth.
2
Add the sugar a little at a time until combined.
3
Place wax paper on cookie sheets. Take a heaping tablespoon and shape into an "egg". Place on wax paper. Freeze for about 1-2 hours.
4
Melt half the milk chocolate chips with 1 tablespoon of shortening in the microwave until smooth. About 1 minute, stir. If not completely smooth use additional 30 sec intervals until melted. (Or use a melting pot for chocolate)
5
Take "eggs" from freezer and dip into chocolate(allow excess chocolate to drip) and place back on wax paper. (when ready melt remaining milk chocolate and 1 tablespoon shortening, about half way through dipping).
6
Drizzle with melted 1 cup white cocolate chips with 1 tablespoon shortening. Refrigerate to set. Store refrigerated, but can be enjoyed at room temp.

About this Recipe

Other Tag: For Kids
Hashtags: #peanut, #butter