Chocolate Covered Easter Eggs

Brianne DiSylvester
1

My favorite part about Easter: The candy! I have a major sweet tooth. I'd rather have ice cream for dinner than a proper meal. One of my ultimate musts during Easter are Coconut Cream Eggs and Peanut Butter Eggs. Sure, I could make them any time of year but there is something special about waiting until spring to indulge in them. Whip up a batch for this weekend and since the recipe calls for rolling balls of gooeyiness in your hands, call in the kids to help. 


Photo By Samdogs

Peanut Butter Easter Eggs

  • 1/4 lb. butter, softened
  • 8 oz. cream cheese, softened
  • 2 lb. confectioners' sugar
  • 1-1/2 cups peanut butter
  • 1-1/2 tsp. vanilla
  • 1/2 tsp. salt

Mix the butter and cream cheese together. Add the confectioners' sugar and mix well. Add the peanut butter, vanilla, and salt and mix until well-blended. Place the mixture in the refrigerator to chill for at least one hour. Form the peanut butter mixture into egg shapes, then refrigerate again for at least one hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each peanut butter egg in the melted chocolate. Arrange the chocolate coated eggs on a waxed paper lined tray and allow the chocolate to harden. Place each peanut butter egg in a paper candy cup.

  • 1/4 lb. butter, softened
  • 8 oz. cream cheese, softened
  • 2 lb. confectioners' sugar
  • 1/4 tsp. salt
  • 1-1/2 tsp. vanilla
  • 15 oz. flaked coconut (2 bags)
  • 12 oz. dark chocolate melts, dark coating chocolate or semi-sweet chocolate chips.

Mix the butter and cream cheese together. Add the confectioners' sugar, salt and vanilla and mix well. Add the coconut and mix until well blended. Place the mixture in the refrigerator to chill for at least one hour. Form the mixture into egg shapes and refrigerate again for at least one hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each coconut egg in melted chocolate to coat. Arrange the chocolate coated eggs on a waxed paper lined tray and allow the chocolate to harden. Place each coconut cream egg in a paper candy cup.

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