Peanut Butter Meltaway Eggs Recipes

Steps:

• In a microwave-safe bowl, combine all of the ingredients. Cover and microwave on high for 1-1/2 minutes; stir. Microwave, uncovered, on high 30 seconds longer; stir until smooth. , Pour into miniature muffin liners. Place on a baking sheet; refrigerate until set. Store in the refrigerator.

Steps:

• In a large bowl, beat cream cheese, butter, peanut butter and vanilla until smooth. Beat in sugar. Stir in coconut if desired. Form rounded tablespoonfuls into egg shapes. Place on waxed paper-lined baking sheets. Chill for 30 minutes., In a microwave-safe bowl or heavy saucepan, melt chocolate chips and shortening: stir until smooth. Dip eggs until coated; place on waxed paper to harden. , For more decorative eggs, place about 1/4 cup melted chocolate in a small plastic bag. Cut a hole in the corner of the bag; pipe chocolate over tops of eggs. Store in the refrigerator.

Steps:

• 1. Place all three ingredients in a microwave safe bowl. Microwave on full power. Stir every 30 seconds until chocolate & peanut butter are completely melted. Give it a good stir to make sure it is well incorporated. Place in paper candy cups. Let set until firm. Enjoy!

Steps:

• In microwave, melt the chocolate in a glass bowl in one minute intervals, stirring in between. Do not overheat chocolate.
• If your microwave has a melt feature, that will work as well.
• Stir chocolate until it has a smooth consistency.
• Add in peanut butter and stir until smooth.
• Stir in vanilla.
• Pour into a 9x13 inch ungreased ceramic baking pan.
• Put in refrigerator until firm.
• Cut into desired shapes.
• Let sit at room temperature 20-30 minutes before serving, especially if refrigerated overnight.

Steps:

• Preheat oven to 375°. Grease and flour a 9 x 13 cake pan.
• Whisk together all dry ingredients.
• Cream butter with sugar. Add peanut butter, egg and water. Add dry ingredients. Press into cake pan and bake 15-20 minutes until brown around the edges. Cool 15 minutes.
• In the meantime, melt caramels with cream. Stir and add vanilla. Spread hot caramel over crust and top with chocolate chips and chopped peanuts. After chocolate melts, I chill in refrigerator until chocolate is firm before attempting to cut.

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 mixing bowl, combine peanut butter and butter. Stir in confectioners' sugar and crisp rice cereal until a dough is formed. Place this mixture in the refrigerator for about an hour to allow it to cool until it is easier to work with. Shape mixture into egg shapes and freeze for 20 minutes.
• Melt chocolate chips and shortening in a double boiler over low heat. When melted, dip egg shapes in chocolate. Place on waxed paper and allow to cool.