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.
1 lb. Confectioners Powdered Sugar Box
*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/.
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.
1 lb. Confectioners Powdered Sugar Box
*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/.
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
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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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
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!