This is a great recipe for cute chocolate Easter eggs that you can make at home using different ingredients for different yummy flavors. I always get tons of compliments when I make these candies.

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Total Time:

2 hrs 30 mins


Ingredients

  • ½ cup butter, softened

  • 1 teaspoon vanilla extract

  • 1 (8-ounce) package cream cheese, softened

  • 2 ½ pounds confectioners' sugar

  • 1 cup creamy peanut butter (Optional)

  • 1 cup flaked coconut (Optional)

  • 1 cup unsweetened cocoa powder (Optional)

  • 2 cups semisweet chocolate pieces

  • 1 tablespoon shortening or vegetable oil

Directions

  1. Mix butter, vanilla, and cream cheese together in a large bowl. Use your hands to stir in confectioners' sugar to make a workable dough.

  2. Line a cookie sheet with waxed paper. Divide dough into four equal amounts. Set one piece of dough aside. Mix peanut butter into one, coconut into another, and cocoa powder into the last piece. Roll each type of dough into egg shapes; place on prepared cookie sheet. Refrigerate until hard, at least an hour.

  3. 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 shortening or oil until it thins to your desired consistency. Dip chilled candy eggs in chocolate, and return to the lined cookie sheet to set. Refrigerate for 1/2 hour to harden.

 

 

 

We got the following recipe from our Norwegian neighbors. over the years, well decades, I have tried adding  broken up Andes Candys  Nesselrode mix, citron for fruitcakes, dried  fruits and berries, with varied degrees of success. I have also tried maple sugar{the actual sugar,NOT syrup}  in place of part of the confectioners sugar , tasty, but not quite right.  So here goes....

Mix 3/4 cup of mashed potatoes 

1/2 stick of butter softened

a dash of salt

a generous teaspoon of good vanilla 

31/2 cups of confectioners sugar

mix until  thoroughly blended

put in the refrigerator until cold 


combine 8 ounces of chocolate 

{OR 8 oz of chocolate chips}

with oil {I use butter}

over hot water and melt gently

shape small egg shapes from the cold filling,

dip into melted chocolate and put a tray 

covered with wax paper  

{I like to rub a stick of butter over the waxed paper}

and cool in refrigerator.  

Express your creativity and ENJOY!