CHOCOLATE EASTER EGGS
No store-bought Easter candy can compare to Mom's homemade chocolate-covered eggs. The heavenly centers have peanut butter, coconut and walnuts. These rich candies just melt in your mouth. -Ruth Seitz, Columbus Junction, Iowa
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream the butter and peanut butter until fluffy. Gradually add 1 cup confectioners' sugar and mix well. Stir in coconut and nuts. , Turn peanut butter mixture onto a surface lightly dusted with some of the remaining confectioners' sugar; knead in enough of the remaining confectioners' sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill for 1 hour. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs; allow excess to drip off. Place on waxed paper; let stand until set. Chill.
Nutrition Facts : Calories 204 calories, Fat 14g fat (6g saturated fat), Cholesterol 5mg cholesterol, Sodium 70mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE COVERED EASTER EGGS
This is a great recipe that you can add different ingredients to that will make 4 different kind of eggs...all yummy. I always get tons of compliments when I make these.
Provided by JAMVS
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 2h30m
Yield 48
Number Of Ingredients 9
Steps:
- In a large bowl, mix together the butter, vanilla, and cream cheese. Stir in confectioners' sugar to make a workable dough. For best results, use your hands for mixing.
- Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in peanut butter. Mix coconut into the third part, and cocoa powder into the last part. Roll each type of dough into egg shapes, and place on a waxed paper-lined cookie sheet. Refrigerate until hard, at least an hour.
- Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in a teaspoon of the shortening or oil until it thins to your desired consistency. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set. Refrigerate for 1/2 hour to harden.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 30.9 g, Cholesterol 10.2 mg, Fat 9.3 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 4.7 g, Sodium 57.9 mg, Sugar 28.1 g
CHOCOLATE CREAM FILLED EASTER EGGS
My aunt used to make these when I was a kid, then I started making them for my kids, and now my DD makes them, they are very rich, you just want to eat a small slice at a time. Cook time shown is actually chill time.
Provided by Lois M
Categories Candy
Time 1h4m
Yield 10-15 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, mix milk, butter, corn syrup, salt and vanilla.
- Add icing sugar in 3 or 4 batches,stirring well after each addition.
- Mix well, then knead with hands, mixing in more icing sugar if needed, until mixture holds shape and is smooth.
- Take 1/4 of the mixture, and color it yellow for yolks.
- Form it into 10 to 15 small balls, set aside.
- Make 10 to 15 Larger balls with the remaining mixture.
- Flatten large ball in palm, place yellow ball in centre, then shape white mixture around it to form an egg shape.
- Place eggs on tray, cover well with plastic wrap so they do not dry out, and chill for at least 4 hours or until firm.
- Dipping Chocolate: Place chocolate and paraffin in bowl over hot (not boiling) water (approx 86 deg.) Use a fondue fork to dip eggs into chocolate.
- Place eggs on tray lined with waxed or parchment paper.
- Put in a cool place until chocolate is firm.
- Decorate if desired.
Nutrition Facts : Calories 641.7, Fat 34.3, SaturatedFat 21.3, Cholesterol 29.6, Sodium 345.4, Carbohydrate 94.5, Fiber 7.5, Sugar 79.5, Protein 7.2
CHOCOLATE COVERED CREAM CENTER EGGS
This one recipe divides and makes 3 different flavored centers, or you can change the proportions to make them all the same.
Provided by Carol
Categories Candy
Time 3h
Yield 36 eggs
Number Of Ingredients 8
Steps:
- Beat cream cheese and margarine until well blended.
- Gradually add sugar until smooth.
- Divide mixture into three separate bowls.
- Add coconut and vanilla to one bowl.
- Add peanut butter and vanilla to another bowl.
- Leave one bowl as plain cream cheese.
- Make egg shapes and place on waxed paper lined cookie sheet.
- Refrigerate until well chilled, about 2 hours.
- Melt chocolate chips in a double boiler.
- Dip eggs in chocolate using a fork to hold them.
- Place back on waxed paper.
- Refrigerate for 10 to 15 minutes.
Nutrition Facts : Calories 140.7, Fat 7.2, SaturatedFat 3.4, Cholesterol 2.6, Sodium 39, Carbohydrate 20, Fiber 0.9, Sugar 18.5, Protein 1.1
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