Ciao Bella Peanut Butter "Eggs"

Name: Ciao Bella Peanut Butter "Eggs"
Prep time: 2 h 30 min
Cook time: 1 h
Total time: 3 h 30 min
Yield: 90
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

By Anna Sciancalepore Antoniello
@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!

Rating:

★★★★★ 3 votes5

Comments:

16 Comments

Serves:

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
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How to Make Ciao Bella Peanut Butter "Eggs"

Step-by-Step

With an electric mixer beat peanut butter, marshmallow cream, butter, and vanilla until smooth.
Add the sugar a little at a time until combined.
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.
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)
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).
Drizzle with melted 1 cup white cocolate chips with 1 tablespoon shortening. Refrigerate to set. Store refrigerated, but can be enjoyed at room temp.