Makin' Candy Easter Eggs

[rgcraig]

I use to make these all the time and haven't in a few years. Several people have asked me about them, so I decided to make some this weekend.

We've made them at church before and made a lot of $$'s!

Buttercream eggs before the white chocolate!
http://i46.photobucket.com/albums/f108/rgcraig/2009_0328Easter0008.jpg

White chocolate dipped and decorated:
http://i46.photobucket.com/albums/f108/rgcraig/2009_0328Easter0009.jpg

Peanut Butter & Buttercream:
http://i46.photobucket.com/albums/f108/rgcraig/2009_0328Easter0025.jpg

A little green paper grass and all wrapped up ready to sell:
http://i46.photobucket.com/albums/f108/rgcraig/2009_0328Easter0019.jpg

All bagged up - ready to tie and take to work Monday:
http://i46.photobucket.com/albums/f108/rgcraig/2009_0328Easter0027.jpg

[Blubayou]

Please post your recipe!

[rgcraig]

Peanut Butter Eggs

2 sticks butter - room temp
1 jar peanut butter
Cream together - add powdered sugar (about 1 1/2 to 1 3/4 lbs) until firm consistency - should be creamy, but firm without crumbling.

Form in the shape of a egg - place on cookie sheet and put in freezer for a short time or fridge for one hour.

Melt 4 - 5 oz. Hershey bar's with 1/2 stick of paraffin in a double broiler. Use a long two-prong fork and roll in chocolate, place on waxed paper to dry. Decorate as creatively as you desire. Yield 24

Buttercream eggs
2 stick butter - room temp
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Almost two pounds of powdered sugar - make firm, but not crumbly.

If you get either too stiff just add a little more butter to soften up so it's not crumbly.

Place in fridge to firm up. Melt one bag of white chocolate chips and 1/2 stick of paraffin. Dip. Yield 12

[LadyCoonskinner]

Ok, I'm about to have a cow......my brain is working overtime......I know, I need to be careful I might hurt myself.....

Do you need actual butter or can you use blue bonnet, and if you use butter down you use salted or unsalted?

[rgcraig]

Ok, I'm about to have a cow......my brain is working overtime......I know, I need to be careful I might hurt myself.....

Do you need actual butter or can you use blue bonnet, and if you use butter down you use salted or unsalted?

Best to use butter. Margarine contains too much water.

I use unsalted. If you have a Aldi's the supplies are less expensive there (they don't have the Hershey bars).

We have made good money making these for church.

My parent's church makes them larger than this and take orders to personalize them and sell them for $5.

I sell these for $1

[LadyCoonskinner]

Ok. Another question....what it do if you used the almond bark to dip them in insead of choc chips and parafin?

[*AQuietPlace*]

Those sound wonderful and look so cool! I'd like to make those with my kids. Thanks for the recipe!

(btw - we have the same countertop :) )

[LadyCoonskinner]

BRB

[rgcraig]

Ok. Another question....what it do if you used the almond bark to dip them in insead of choc chips and parafin?

It works too - just doesn't taste as good to me.

You can still add paraffin - - it will thin it some so that you have more. It doesn't have to be super thick to coat it.

Also, the long two-pronged fork - you don't stick that in the egg - - you use that to roll in the chocolate and then place under the egg and pull it out - - that way you don't have any holes in the egg.

[rgcraig]

LCS - if you are thinking about doing this in large quanities here's what a batch the size I made yields.

Peanut Butter - 22-24
Buttercream - 12

I doubled each and ended up with 45 peanut butter and 24 buttercream.

I made a ball and lay them all out so that they are equal in size, then I shape them.

The consistency should be like play dough.

[Evang.Benincasa]

I use to make these all the time and haven't in a few years. Several people have asked me about them, so I decided to make some this weekend.

We've made them at church before and made a lot of $$'s!

Buttercream eggs before the white chocolate!
http://i46.photobucket.com/albums/f108/rgcraig/2009_0328Easter0008.jpg

White chocolate dipped and decorated:
http://i46.photobucket.com/albums/f108/rgcraig/2009_0328Easter0009.jpg

Peanut Butter & Buttercream:
http://i46.photobucket.com/albums/f108/rgcraig/2009_0328Easter0025.jpg

A little green paper grass and all wrapped up ready to sell:
http://i46.photobucket.com/albums/f108/rgcraig/2009_0328Easter0019.jpg

All bagged up - ready to tie and take to work Monday:
http://i46.photobucket.com/albums/f108/rgcraig/2009_0328Easter0027.jpg

Sis, that looks like a lot of paganism, also a lot of polyunsaturated fats.

[OneAccord]

Sis, that looks like a lot of paganism, also a lot of polyunsaturated fats.

Yes, when will these paganistic practices ever stop? Not to mention the poly fats. Don't worry, Renda, just send all these pagan concoctions to me and I will depose of them properly and you will be absolved of your heathenistic ways.

[Pressing-On]

Yes, when will these paganistic practices ever stop? Not to mention the poly fats. Don't worry, Renda, just send all these pagan concoctions to me and I will depose of them properly and you will be absolved of your heathenistic ways.

:toofunny

[Pressing-On]

Peanut Butter Eggs

2 sticks butter - room temp
1 jar peanut butter
Cream together - add powdered sugar (about 1 1/2 to 1 3/4 lbs) until firm consistency - should be creamy, but firm without crumbling.

Form in the shape of a egg - place on cookie sheet and put in freezer for a short time or fridge for one hour.

Melt 4 - 5 oz. Hershey bar's with 1/2 stick of paraffin in a double broiler. Use a long two-prong fork and roll in chocolate, place on waxed paper to dry. Decorate as creatively as you desire. Yield 24

Buttercream eggs
2 stick butter - room temp
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Almost two pounds of powdered sugar - make firm, but not crumbly.

If you get either too stiff just add a little more butter to soften up so it's not crumbly.

Place in fridge to firm up. Melt one bag of white chocolate chips and 1/2 stick of paraffin. Dip. Yield 12

LORD!!! The evil sugar devil rears it's head!!! :toofunny

Great looking eggs, Renda!!! Love the packaging!!!!

[rgcraig]

LORD!!! The evil sugar devil rears it's head!!! :toofunny

Great looking eggs, Renda!!! Love the packaging!!!!

What?

I only used six pounds of powdered sugar!

[mizpeh]

Can those eggs be used as candles? I didn't know paraffin was edible!

[rgcraig]

Can those eggs be used as candles? I didn't know paraffin was edible!

LOL....it's just a little bit and Hershey's bars and chocolate chips already have some in them to help them hold their shape/hardness.

[nahkoe]

Can those eggs be used as candles? I didn't know paraffin was edible!

Paraffin coats a lot of food products. I'm not so sure how I feel about eating it, but I do love chocolate. lol (and most chocolate contains wax of some sort to keep it shelf stable at room temperature) Some fruits and vegetables are coated with wax too, ever feel a cucumber?

[mizpeh]

Paraffin coats a lot of food products. I'm not so sure how I feel about eating it, but I do love chocolate. lol (and most chocolate contains wax of some sort to keep it shelf stable at room temperature) Some fruits and vegetables are coated with wax too, ever feel a cucumber?I looked it up after I read the list of ingredients.

http://www.ochef.com/674.htm

While food-grade paraffin is technically edible, it is not digestible; it passes through the body without being absorbed.:thumbsup

[Pressing-On]

What?

I only used six pounds of powdered sugar!

Only six?!!!! :toofunny

[rgcraig]

I brought 35 to work today and have sold 24 already. Haven't even made it to my lunch bunch who are the ones that wanted them.....lol!

Looks like I'll be making some more eggs!

[rgcraig]

All gone and orders for 48 more - they've sold themselves!

[*AQuietPlace*]

That's great! Where do you get those cellophane bags? I may have to try this idea.

[rgcraig]

That's great! Where do you get those cellophane bags? I may have to try this idea.

I had those left over from my daughter's wedding (candy bar), but I purchased them at Hobby Lobby. It did make the presentation more attractive and easier to handle.

Before I just wrapped them in clear wrap.

[Subdued]

Best to use butter. Margarine contains too much water.

I use unsalted. If you have a Aldi's the supplies are less expensive there (they don't have the Hershey bars).

We have made good money making these for church.

My parent's church makes them larger than this and take orders to personalize them and sell them for $5.

I sell these for $1

I *thought* I recognized that PB jar! LOL My youngest daughter lives on PB&J sandwiches... we go through a LOT of PB. Aldi's is great!

[Subdued]

Peanut Butter Eggs

2 sticks butter - room temp
1 jar peanut butter
Cream together - add powdered sugar (about 1 1/2 to 1 3/4 lbs) until firm consistency - should be creamy, but firm without crumbling.

Form in the shape of a egg - place on cookie sheet and put in freezer for a short time or fridge for one hour.

Melt 4 - 5 oz. Hershey bar's with 1/2 stick of paraffin in a double broiler. Use a long two-prong fork and roll in chocolate, place on waxed paper to dry. Decorate as creatively as you desire. Yield 24

Buttercream eggs
2 stick butter - room temp
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Almost two pounds of powdered sugar - make firm, but not crumbly.

If you get either too stiff just add a little more butter to soften up so it's not crumbly.

Place in fridge to firm up. Melt one bag of white chocolate chips and 1/2 stick of paraffin. Dip. Yield 12

LORD!!! The evil sugar devil rears it's head!!! :toofunny

Great looking eggs, Renda!!! Love the packaging!!!!


Hmm... I bet I could make these low carb/sugar!!

[rgcraig]

I made 235 more this weekend!

The smell of peanut butter, powdered sugar and chocolate is just now leaving!

[MrsMcD]

I want a bite! lol

[rgcraig]

I sent my daughter six of them and she's in HEAVEN!!! LOL!

[Sister Alvear]

Beautiful...just showed the pictures to my girls...now we want some!

[rgcraig]

Beautiful...just showed the pictures to my girls...now we want some!

I don't think they'd make it that far without melting! :sad

[MrsMcD]

I sent my daughter six of them and she's in HEAVEN!!! LOL!

I'd be in Heaven too!!!

[MrsMcD]

Renda,

I love to cook but I am not much of a baker. Is there any other option to putting chocolate on rice krispie treats other than melting chocolate?

[rgcraig]

Renda,

I love to cook but I am not much of a baker. Is there any other option to putting chocolate on rice krispie treats other than melting chocolate?

I guess you could add the chips in mixture, but they wouldn't be coated that way.

Melting chocolate isn't a big deal -- you can melt it in the microwave, you just have to be very careful not to do it for too long it will burn. Just put it in for a little bit and stir it until it gets totally melted. Then you could just drizzle it on top and not dip the whole thing.

[MrsMcD]

I guess you could add the chips in mixture, but they wouldn't be coated that way.

Melting chocolate isn't a big deal -- you can melt it in the microwave, you just have to be very careful not to do it for too long it will burn. Just put it in for a little bit and stir it until it gets totally melted. Then you could just drizzle it on top and not dip the whole thing.

I guess I will have to take the plunge and try to melt chocolate. I have always been terrified to try. I'll give it a try and do the drizzle thing. Thanks

[MrsMcD]

Okay, I know I am going to sound dumb but what is the easiest way to drizzle the chocolate on the rice krispies. I'll try to melt the chocolate in microwave.

[rgcraig]

Okay, I know I am going to sound dumb but what is the easiest way to drizzle the chocolate on the rice krispies. I'll try to melt the chocolate in microwave.

Just with a spoon - - put a little on the spoon and turn it sideways and let it drizzle.

What chocolate are you going to use?

[MrsMcD]

Just with a spoon - - put a little on the spoon and turn it sideways and let it drizzle.

What chocolate are you going to use?

I don't know. Any suggestions? We like milk chocolate the best.

[rgcraig]

I don't know. Any suggestions? We like milk chocolate the best.

I like to use Hershey's (large bar) - just break it up in a glass bowl - nuke for about a minute - take out and stir to see how soft it is and then continue if it needs to be thinner just a few seconds (20) at a time until when you put some on the spoon and hold it up it and it drizzles down - it's ready.

It's very easy.

[MrsMcD]

I like to use Hershey's (large bar) - just break it up in a glass bowl - nuke for about a minute - take out and stir to see how soft it is and then continue if it needs to be thinner just a few seconds (20) at a time until when you put some on the spoon and hold it up it and it drizzles down - it's ready.

It's very easy.

Thanks! I can't wait to try it.

[rgcraig]

Peanut Butter Eggs

2 sticks butter - room temp
1 jar peanut butter
Cream together - add powdered sugar (about 1 1/2 to 1 3/4 lbs) until firm consistency - should be creamy, but firm without crumbling.

Form in the shape of a egg - place on cookie sheet and put in freezer for a short time or fridge for one hour.

Melt 4 - 5 oz. Hershey bar's with 1/2 stick of paraffin in a double broiler. Use a long two-prong fork and roll in chocolate, place on waxed paper to dry. Decorate as creatively as you desire. Yield 24

Buttercream eggs
2 stick butter - room temp
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Almost two pounds of powdered sugar - make firm, but not crumbly.

If you get either too stiff just add a little more butter to soften up so it's not crumbly.

Place in fridge to firm up. Melt one bag of white chocolate chips and 1/2 stick of paraffin. Dip. Yield 12

Bumping for someone!

[ILG]

My husband would probably love these!