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ciao bella peanut butter "eggs"

(3 ratings)
Recipe by
Anna Sciancalepore Antoniello
Benton, PA

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!

(3 ratings)
yield 90 serving(s)
prep time 2 Hr 30 Min
cook time 1 Hr

Ingredients For ciao bella peanut butter "eggs"

  • 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

How To Make ciao bella peanut butter "eggs"

  • 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.

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