Peanut Butter Easter Eggs Recipe

16 Servings / Prep: 35 min. + chilling

Ingredients:

• 1/2 cup butter, softened
• 2-1/3 cups confectioners’ sugar
• 1 cup graham cracker crumbs
• 1/2 cup creamy peanut butter
• 1/2 teaspoon vanilla extract
• 1-1/2 cups dark chocolate chips
• 2 tablespoons shortening
• Pastel sprinkles

Directions:

1. In a large bowl, cream butter; gradually add the confectioners’ sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm.
2. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Decorate with sprinkles; return eggs to waxed paper. Chill until set. Store in an airtight container in the refrigerator. Yield: 16 eggs.

Nutrition Facts: 1 egg equals 322 calories, 19 g fat (9 g saturated fat), 15 mg cholesterol, 110 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Fudgy Truffle Eggs

Make homemade Easter eggs in a flash with just 5 ingredients

Prep: 35 min / Total: 3 hr / Servings: 48

Ingredients:

• 1 bag (12 oz) semisweet chocolate chips (2 cups)
• 1 container (16 oz) Betty Crocker Rich & Creamy chocolate frosting
• 1 teaspoon vanilla
• 1/4 cup creamy peanut butter or marshmallow creme
• 1 package (24 oz) vanilla-flavored (almond bark) or chocolate-flavored candy coating

Directions:

1. In large microwavable bowl, microwave chocolate chips uncovered on High 1 minute, stir until melted. If necessary, microwave 10 to 20 seconds longer or until chocolate can be stirred smooth.
2. Microwave frosting uncovered on High 20 seconds; stir into melted chocolate chips. Stir in vanilla. Cover; refrigerate 30 minutes or just until thick enough to hold a shape.
3. Drop chocolate mixture by level tablespoonfuls onto waxed paper lined cookie sheets. Flatten each tablespoon of chocolate mixture. Spoon about 1/4 teaspoon marshmallow or creamy peanut butter in center. Fold chocolate mixture over filling; shape into egg shapes. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
4. In large bowl, microwave candy coating uncovered in High 1 minute to 1 minute 30 seconds, stirring until smooth. Dip eggs, one at a time, in candy coating using fork to hold them. Return to cookie sheets. Refrigerate eggs about 10 minutes or until coating is set. Decorate as desired.

Black-and-White Cheesecake Squares

Black and white come together in the layers of these bars: A rich chocolate base and generous chocolate crumbles surround a layer of creamy cheesecake.

Yield: Makes 24

Ingredients:

• Vegetable oil cooking spray
• 2 cups plus 2 tablespoons all-purpose flour
• 3/4 cup unsweetened Dutch-process cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 10 ounces (2 1/2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 2 1/2 teaspoons pure vanilla extract
• 8 ounces cream cheese, softened
• 1/2 cup confectioners’ sugar

Directions:

1. Preheat oven to 325 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both sides, then spray parchment.
2. Sift flour, cocoa powder, baking soda, and salt into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 tablespoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
3. Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.
4. Mix cream cheese, confectioners’ sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.

Coconut Macaroons

Yield: Makes about 40 macaroons

We dressed up this chewy classic for the holidays with a festive, to-die-for drizzle of chocolate. Oats replace part of the coconut to make this a lowfat yet satisfying goody.

Ingredients:

• Vegetable oil cooking spray
• 10 egg whites
• 2 cups unsweetened dried shredded coconut
• 2 cups plain quick-cooking oats
• 1 tablespoon vanilla extract
• 3/4 cup sugar
• 1/2 teaspoons bittersweet chocolate morsels
• 1 teaspoon trans-fat-free soft-tub margarine

Preparation:

1. Heat oven to 350 degrees F. Spray 3 baking sheets with cooking spray; set aside. Stir egg whites, coconut, oats, vanilla, sugar and salt in a bowl until well blended. Drop tablespoons of dough onto baking sheets, half an inch apart. Bake macaroons until light golden, 12 to 15 minutes. Transfer to a wire rack and cool completely. Place chocolate morsels and margarine in a glass bowl or measuring cup. Microwave on high until chocolate melts completely, 40 to 50 seconds, or melt it in 350 degrees F oven 5 to 6 minutes. (Do not overheat chocolate or it will scorch.) Dip a metal teaspoon into warmed chocolate and gently drizzle chocolate over cookies in a zigzag pattern. Cool completely. Store in an airtight container in a cool, dry place for up to 3 days.

Fudge Ripple Turtle Brownies

Makes: 16 brownies / Prep: 30 minutes / Bake: 30 minutes / Stand: 2 hours

Ingredients:

• 1/2 cup butter
• 3 ounces unsweetened chocolate, coarsely chopped
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 2/3 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1 cup chopped pecans, toasted
• 3/4 cup semisweet chocolate pieces
• 20 vanilla caramels, unwrapped
• 1 tablespoon milk

Directions:

1. In a medium saucepan, melt and stir butter and unsweetened chocolate over low heat until smooth. Remove from heat; cool.
2. Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of pan. Grease foil; set aside.
3. Stir the sugar into the cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in the vanilla.
4. In a small bowl, stir together the flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Stir in 1/2 cup of the pecans and 1/2 cup of the chocolate pieces. Spread batter evenly in the prepared pan.
5. Bake in the preheated oven for 30 minutes. Cool in pan on wire rack.
6. Meanwhile, in a small saucepan, melt and stir caramels and milk over medium-low heat until smooth. Spread over cooled brownies. Sprinkle with the remaining 1/2 cup pecans.
7. In a small saucepan, melt the remaining 1/4 cup chocolate pieces over low heat, stirring constantly until melted and smooth. Drizzle over the top. Let stand for 2 hours before serving.
8. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars just before serving. Makes 16 brownies.

Surprise Cookies

To stack cookies, wait until frosting dries, then place waxed paper in between the layers to keep the frosting from smearing.

Ingredients:

• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 12 large marshmallows, cut in half horizontally
• Chocolate Frosting for Surprise Cookies

Directions:

1. Preheat oven to 375 degrees F. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add eggs, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
5. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

Fudgy Chocolate Brownies with Green Sprinkles

Green sprinkles add a festive touch to these fudgy chocolate brownies, adapted from the “Martha Stewart Baking Handbook.”

Ingredients:

• 1 1/2 sticks (3/4 cup) unsalted butter, plus more for pan
• 12 ounces bittersweet chocolate, coarsely chopped
• 2 1/4 cups sugar
• 6 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 cup plus 2 tablespoons all-purpose flour
• 3/4 teaspoon salt
• Green sprinkles, for topping

Directions:

1. Preheat oven to 350 degrees F. Butter a 13-by-19-inch baking sheet. Line baking sheet with parchment paper, leaving a 1-inch overhang on the two long sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
2. Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
3. Pour batter into prepared pan, and smooth top with an offset spatula; scatter green sprinkles over top. Bake until a cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
4. Run a knife or offset spatula around the edges of the pan. Using parchment paper, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares. Brownies can be kept in an airtight container at room temperature for up to 3 days.

Fudgy Mint Squares Recipe

48 Servings / Prep: 25 min. + chilling Bake: 30 min. + cooling

Ingredients:

• 10 tablespoons butter, divided
• 3 ounces unsweetened chocolate, chopped
• 3 eggs
• 1-1/2 cups sugar
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 package (8 ounces) cream cheese, softened
• 1 tablespoon cornstarch
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon peppermint extract
• 4 drops green food coloring, optional
• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup heavy whipping cream

Directions:

1. In a microwave, melt 8 tablespoons butter and unsweetened chocolate; stir until smooth. Cool slightly. In a small bowl, beat 2 eggs, sugar and vanilla. Beat in chocolate mixture until blended. Gradually add in flour.
2. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350 degrees F for 15-20 minutes or until top is set.
3. In a large bowl, beat cream cheese and remaining butter until smooth. Add cornstarch; beat until smooth. Gradually beat in milk and remaining egg. Beat in extract and food coloring if desired.
4. Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack.
5. In a small heavy saucepan, combine chocolate chips and cream. Cook and stir over medium heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Pour over cream cheese layer. Chill for 2 hours or until set before cutting. Yield: about 4 dozen.

Nutrition Facts: 1 serving (1 each) equals 132 calories, 7 g fat (4 g saturated fat), 31 mg cholesterol, 54 mg sodium, 16 g carbohydrate, trace fiber, 2 g protein

Chocolate Peanut-Butter Fudge

Makes 36 squares / Hands-On Time: 15 mins / Total Time: 3 hr 45 mins

Ingredients:

• Nonstick cooking spray, for the pan
• 1/2 cup (1 stick) unsalted butter
• 1 10.5-ounce bag miniature marshmallows
• 1 cup sugar
• 1 cup creamy peanut butter
• 1 cup heavy cream
• 1/4 teaspoon kosher salt
• 16 ounces semisweet chocolate, chopped
• 1/4 cup coarsely chopped peanuts

Directions:

1. Coat an 8-inch square baking pan with nonstick cooking spray and line with a piece of parchment or wax paper, leaving an overhang on two sides.
2. In a medium saucepan, combine the butter, marshmallows, sugar, peanut butter, cream and salt. Cook over medium heat, stirring frequently, until the marshmallows have melted and the mixture is smooth, 8 to 10 minutes. Add the chocolate and stir until melted.
3. Pour the mixture into the prepared pan and sprinkle with the peanuts. Let cool for 30 minutes, then refrigerate until set, at least 3 hours and up to overnight. Use the paper to lift the fudge out of the pan; cut into 36 squares.

Frosted Irish Cream Brownies Recipe

Prep Time: 15 min / Total Time: 2 hr / Servings: 48

Ingredients:

Brownies:

• 1 (1 lb. 3.8-oz.) pkg. fudge brownie mix
• 1/2 cup oil
• 1/4 cup irish cream liqueur
• 2 eggs

Frosting:

• 1/2 cup butter or margarine, softened
• 2 cups powdered sugar
• 2 tablespoons irish cream liqueur
• 1/2 teaspoon vanilla
• 2 to 3 teaspoons milk

Glaze:

• 1 oz. semisweet chocolate, chopped
• 1 teaspoon butter or margarine

Directions:

1. Heat oven to 350 degrees F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased pan.
2. Bake at 350 degrees F. for 25 to 30 minutes or until brownies are set and begin to pull away from sides of pan. DO NOT OVERBAKE. Cool 45 minutes or until completely cooled.
3. Beat 1/2 cup butter in small bowl until light and fluffy. Beat in all remaining frosting ingredients, adding enough milk for desired spreading consistency. Spread over cooled brownies.
4. Place glaze ingredients in small microwave-safe bowl. Microwave on HIGH for 30 seconds; stir until melted and smooth. Drizzle over frosted brownies. Refrigerate 30 minutes or until firm. Cut in bars.

Expert Tips:

Irish cream liqueur contains Irish whiskey, sugar and cream. Depending on the brand, the liqueur may have spicy toffee or honey chocolate flavors.

Brownies are done when edges look dry and start to pull away from the sides of the pan. Bake the brownies for the minimum time recommended, and then check their edges. Remove the brownies from the oven as soon as the edges are done; overbaked brownies are dry and hard.

Nutrition Information:

1 Serving (1 Bar)

• Calories 115
  • (Calories from Fat 45),

• Total Fat 5g
  • (Saturated Fat 2g,
• Cholesterol 15mg;
• Sodium 60mg;
• Total Carbohydrate 16g
  • (Dietary Fiber 0g,
  • Sugars 13g),
• Protein 1g;