A week of so before Easter, Mom always made a batch of home made Easter Eggs, then she would take several items out of the freezer and place the eggs in there,and them return the item she had removed. If you guessed she was hiding then you are correct, never worked though.
The following is the recipe I am trying for this year. I have already made the filling, and I like it! I did substituted finely chopped nuts for the coconut. OH yes, butter means "BUTTER" not margarine.
Chocolate-Covered Easter Eggs
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
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Mix butter, vanilla, and cream cheese together in a large bowl. Use your hands to stir in confectioners' sugar to make a workable dough.
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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.
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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.