Double Coconut And Peanut Butter Easter Eggs Recipe 435

Steps:

• In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
• Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
• Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.

Steps:

• COCONUT EGGS: Using a hand mixer, beat the cream cheese until soft. Add confectioner's sugar and beat until smooth. Add shredded coconut, vanilla extract, and salt. Beat until smooth. By spoonfuls, shape the mixture into egg shapes. Let rest on cookie sheet in the refrigerator for an hour to set and for better handling. With a wooden pick, dip the eggs in melted chocolate and let rest until the chocolate sets. Store in the refrigerator. PEANUT BUTTER EGGS: In a 1-quart microwavable safe bowl, microwave butter or margarine and brown sugar 1-2 minutes, stir until brown sugar is melted. Stir in powdered sugar, peanut butter and vanilla. Mixture should be somewhat dry not pasty. Shape by teaspoonfuls into egg shapes. In a double boiler or heavy saucepan, over low heat, melt chocolate chips. With a wooden pick, dip each egg into the melted chocolate, coating completely. Place eggs on wax paper-lined baking sheet until cool. Store in refrigerator. Note: I store these Easter Eggs in the freezer until ready to eat or be given away.

Steps:

• In a small bowl, cream the butter, peanut butter and marshmallow cream until smooth. Gradually beat in confectioners' sugar. Drop by level tablespoonfuls onto a waxed paper-lined baking sheet; form into egg shapes. Freeze for 10 minutes., In a microwave, melt candy coating and shortening; stir until smooth. Dip eggs into candy coating; allow excess to drip off. Return to baking sheet; immediately decorate with sprinkles if desired. Let stand until set. Store in an airtight container.

Steps:

• Mix the butter and cream cheese together. (I put mine in the microwave for 40 secs. to soften), then cream together.
• Add the confectionary sugar about 1 cup at a time, and mix well. (I use my hands to mix it all in).
• Add the peanut butter, vanilla, and salt, and mix until well-blended. (I use my hands to mix it all in).
• Place the mixture in the refrigerator to chill for at least 1 hours (I stick the bowl in the freezer for about 1/2 hr., to harden the dough.
• Form the peanut butter mixture into egg shapes, then refrigerate again for at least 1 hour (Again, I put them in the freezer instead of the fridge).
• Melt the chocolate in a microwave oven or in a double boiler. (I had better results using a double boiler, because the steaming water helps the chips to stay creamy longer).
• Quickly place the eggs, doing one at a time, in the chocolate mixture to coat the bottom, then lift it with a thin spatulda, and with a knife I spread all along the sides and top of the egg, then with the knife I fluff the top of the chocolate to make the eggs look pretty. Just press down on the chocolate and lift up, with a butter knife. Do it all over the top of the egg.
• You have to work quickly while the eggs are frozen, as the heat from the chocolate chips makes them soft again rather quickly. If you notice them getting too soft, stick them back in the freezer for a few minutes.
• Arrange the chocolate coated eggs on a waxed paper lined tray, and allow the chocolate to harden. (I stick mine in the freezer for easier handling when coating with the chocolate).
• Place each peanut butter egg in a paper candy cup.
• You can decorate your eggs with pastel colored Easter sprinkles or pastel jimmies, found in the cake/decorating section at the grocery store.

Steps:

• In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.
• While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.

Steps:

• In a large bowl, beat peanut butter, butter and vanilla until blended. Gradually beat in confectioners' sugar and cracker crumbs. Shape mixture into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate 30 minutes or until firm., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate mixture; allow excess to drip off. , Return eggs to baking sheets. Refrigerate 30 minutes., If desired, decorate eggs with icing and sprinkles. Let stand until set. Store in airtight containers in refrigerator.