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Chocolate Easter Eggs Recipe

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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

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24 Servings
Prep: 25 min. + chilling

Ingredients

1/4 cup butter, softened
3/4 cup chunky peanut butter
1-1/2 to 2 cups confectioners' sugar, divided
1 cup flaked coconut
1/2 cup finely chopped walnuts
2 cups (12 ounces) semisweet chocolate chips
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2 tablespoons shortening

Directions

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. Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 204 calories, 14 g fat (6 g saturated fat), 5 mg cholesterol, 70 mg sodium, 20 g carbohydrate, 2 g fiber, 3 g protein.

Chocolate Easter Eggs published in Taste of Home February/March 1996, p35

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