Chocolate Peanut Butter Eggs
Chocolate Peanut Butter Eggs have gone undercover! Crispy peanut butter cookies are baked, cooled, then coated and decorated with melted candy. Even the Easter Bunny may be fooled!
1 cup flour
1 cup solid vegetable shortening
1 cup peanut butter
1 cup granulated sugar
1 cup brown sugar firmly packed
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
- Easy-Add Candy Melts® Add to shopping list Candy Melts®
1 pkg unflavored gelatin
3/4 cup fresh lemon juice divided (3-4 lemons)
4 egg yolks
1 cup sugar
Grated rind of one lemon
1-1/2 cups whipped cream whipped to soft peaks
1 recipe Basic Party Crust see below
Additional whipped cream (optional)
Fresh mint leaves (optional)
1 teaspoon salt Basic Party Crust
1/2 cup cold butter Basic Party Crust
5- 6 tablespoons cold water Basic Party Crust
Recipe serves 4 dozen eggs.
Preheat oven to 350°F. Spray Petite Egg Pan with vegetable spray.
In large mixing bowl, cream together shortening and peanut butter.
Gradually add sugars, blending well. Add eggs, one at a time, beating until smooth. Add vanilla. Set aside. Combine flour, baking soda and salt.
Stir into peanut butter mixture. Roll dough into small balls about 1- 1/2 inches in diameter. Press into prepared pan.
Dough should be level with or slightly below edge of pan. Bake 8 to 10 minutes or until lightly browned. Remove from oven; immediately remove cookies from pan.
Place cookies on wire racks positioned over waxed paper. Cool cookies completely. Melt candy wafers according to package directions.
Pour over cooled cookies. Refrigerate until set. Store at cool room temperature.
Soften gelatin in 1/4 cup lemon juice, set aside.
In small heavy saucepan, lightly beat eggs, add sugar and remaining 1/2 cup lemon juice and mix. <</p>
Cook over low heat, stirring constantly 5-8 minutes or until thickened and mixture coats a metal spoon. Add lemon rind and softened gelatin. <</p>
Cool until thick, then whisk over pan of cold water.
Add approximately 1/4 cup of whipped cream to lemon mixture to lighten, fold lemon mixture into whipped cream.
Combine flour and salt in bowl or in work bowl of food processor fitted with metal blade.
Cut butter and shortening into flour with pastry blender or on/off pulses of food processor until mixture resembles coarse meal.
Add water a few tablespoons at a time until dough just holds together.
Form pastry into small balls, press into Petite Egg Pan, prick with fork.
Bake at 375°F for 7-10 minutes. Cool 5 minutes, remove and cool.
Using tip#21 and disposable Decorating Bag, pipe lemon mousse into pastry shells.
Garnish each with a dollop of whipped cream and a mint leaf.