Peanut Butter Eggs

Products Used
2
72
364
Peanut Butter Eggs
By Chef Eddy Van Damme
Prep Time:
55m
Yield:
About 24, 1 1/2 inch peanut butter eggs

You’ll never go back to store-bought candy once you’ve made these scrumptious peanut butter eggs from scratch. High-quality chocolate and smooth and creamy peanut butter swirl together in this delicious treat that melts in your mouth. Fun for Easter or any time of the year.

Nunca volveré a tienda para caramelos comprados una vez que haya realizado estos huevos mantequilla de maní para chuparse los dedos desde el principio. Alta calidad del chocolate y mantequilla de maní remolino suave y cremoso juntos en esta delicia que se derrite en la boca. Divertido para Pascua o en cualquier momento del año.

Rating:
Rate it yourself
Tested by Chef Eddy
Tested by Dixie Crystals
Five star seal
Products Used

Ingredients

  • 2 cups peanut butter, smooth
  • 1/4 cup (1/2 stick) unsalted butter, soft
  • 1 teaspoon vanilla extract
  • 4 cups Dixie Crystals Confectioners Powdered Sugar
  • 1 pound (16 oz.) best quality chocolate or chocolate candy coating for dipping*

      Directions

      1. In a large bowl, mix peanut butter and soft butter until smooth. Add vanilla and 1/2 of powdered sugar and blend well. Add remaining powdered sugar and mix until smooth.
      2. Some peanut butter brands may be a little “drier” and it may be necessary to add a little more peanut butter. The consistency of batter should be very firm and hold its shape perfectly when formed into eggs.
      3. Shape batter into eggs and place on parchment or wax lined cookie sheets. Set aside.
      4. Use tempered chocolate or melt candy coating over a bowl of barely simmering water until melted.
      5. To create stability and make it easier to dip the eggs in chocolate, dip bottom of eggs first in chocolate and place on parchment or wax paper.
      6. Using a fork, pierce bottom of egg and dip in chocolate, coating evenly. Place eggs on parchment or wax paper to harden completely. 
      7. Decorate as desired.
      Dixie Crystals Insight

      *The difference between real chocolate and candy coating is that real chocolate is made with natural fat from cocoa bean. Real chocolate melts below body temperature and thus melts in the mouth. Candy coating is not made with 100% cocoa butter and is the reason why this product cannot be named chocolate.

      Traditionally hydrogenated fat is used in candy coating which is often described as feeling waxy in the mouth. The disadvantage of working with real chocolate is that it requires attention to detail. If not, the chocolate may not set properly and be crisp. Candy coating can simply be melted and be used and will always harden. For working or tempering chocolate visit http://www.eddyvandammeusa.com/2009/09/tempering-chocolate/.

      Rate & Review
      or to post comments
      AButler
      Jun 01, 2016

      My husband LOVED these!! I did as well! Sweet and definitely hits the spot. My husband's only "complaint" was to make them smaller so he wouldn't eat so much at once to make them last longer! :D

      Kalamity Kelli
      Mar 23, 2013

      This recipe is great! It makes really large eggs and I ended up with about 3 dozen. If you don't want that many, cut the recipe in half. Mine don't look as perfect as these but they taste fantastic! Very rich and easy to do!

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      Huevitos de Mantquilla de Maní

      Products Used
      2
      72
      364
      Peanut Butter Eggs
      Por Chef Eddy Van Damme
      Tiempo de preparación:
      55m
      Rendimiento:
      alrededor de 24 1x1/2 pulgadas

      Nunca volveré a tienda para caramelos comprados una vez que haya realizado estos huevos mantequilla de maní para chuparse los dedos desde el principio. Alta calidad del chocolate y mantequilla de maní remolino suave y cremoso juntos en esta delicia que se derrite en la boca. Divertido para Pascua o en cualquier momento del año.

      Clasificación:
      Califíquelo usted mismo
      Tested by Chef Eddy
      Tested by Dixie Crystals
      Products Used

      Ingredientes

      • 2 tazas de mantequilla de maní, cremosa
      • 1/2 barra o 1/4 taza de mantequilla sin sal, suave
      • 1 cucharadita de vainilla
      • 4 tazas de Dixie Crystals Azúcar en Polvo Confeccionar
      • 1 lb. (8oz) de la mejor calidad de chocolate o dulce de chocolate para cubrir

      Direcciones

       

      1. En un tazón mezcle la mantequilla de maní y la mantequilla hasta que queden suaves. Añada la vainilla y mitad de la azúcar en polvo y mezcle bien. Añada el resto de la azúcar en polvo y mezcle hasta quedar suave.
      2. Algunas marcas de mantequilla de maní pueden ser un poco mas secas y tal vez tenga que añadirle más mantequilla de maní. La consistencia de la mezcla debe quedar firme y mantener su forma cuando se forme en huevitos.
      3. Forme la mezcla en huevitos y póngalos en papel de pergamino o en papel de cera. Póngalos a un lado.
      4. Use chocolate templado o dulce de chocolate sobre un tazón que contiene agua que este casi hirviendo.
      5. Para crear estabilidad y hacer que los huevos sean mas fácilmente cubiertos con chocolate, cubra la parte de abajo del huevo primero con chocolate y póngalos en papel de pergamino o de cera.
      6. Use un tenedor o un tenedor para dulce de chocolate y póngale un huevito de maní. Ponga el huevito en el chocolate.
      7. Ponga el huevito en el papel de pergamino o de cera.
      8. Decore el huevito como desee.

       

      Dixie Crystals Insight

      *The difference between real chocolate and candy coating is that real chocolate is made with natural fat from cocoa bean. Real chocolate melts below body temperature and thus melts in the mouth. Candy coating is not made with 100% cocoa butter and is the reason why this product cannot be named chocolate.

      Traditionally hydrogenated fat is used in candy coating which is often described as feeling waxy in the mouth. The disadvantage of working with real chocolate is that it requires attention to detail. If not, the chocolate may not set properly and be crisp. Candy coating can simply be melted and be used and will always harden. For working or tempering chocolate visit http://www.eddyvandammeusa.com/2009/09/tempering-chocolate/.

      AButler
      Jun 01, 2016

      My husband LOVED these!! I did as well! Sweet and definitely hits the spot. My husband's only "complaint" was to make them smaller so he wouldn't eat so much at once to make them last longer! :D

      Kalamity Kelli
      Mar 23, 2013

      This recipe is great! It makes really large eggs and I ended up with about 3 dozen. If you don't want that many, cut the recipe in half. Mine don't look as perfect as these but they taste fantastic! Very rich and easy to do!

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