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Chocolate Easter Eggs Recipe
Chocolate Easter Eggs Recipe photo by Taste of Home

Chocolate Easter Eggs Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. + chilling
MAKES:24 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 24 servings

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
  • 2 tablespoons shortening

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Chocolate Easter Eggs in Taste of Home February/March 1996, p35

Nutritional 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.

Reviews for Chocolate Easter Eggs

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jun. 9, 2012 Edited Apr. 15, 2014

I have modified this recipe and this is what I'd done with preparing these delightful chocolaty treats: I used: 3/4 cup CREAMY peanut butter, 1-1/2 cups confectioner's sugar, 1 tsp. vanilla extract, 1 Tbsp. corn syrup, 1/4 cup finely chopped walnuts/pecans combined. & the 1 cup sweetened flaked coconut. What I've done was to beat the butter and peanut butter until fluffy; then add 1-1/2 cups of confectioner's

sugar, the tsp. vanilla extract and the Tbsp. corn syrup. I didn't knead the candy mixture per se-I did just use my hands to mix in the coconut and the nuts-just until combined. I did cover the candy eggs and chill 1 hour, then I melted a 14-oz. bag of chocolate candy disks with 1 Tbsp. shortening over boiling water in my double boiler. I then chilled the eggs in order to allow the chocolate covering to set. This recipe made about 2-1/2 dozen-if I make the eggs a smaller size, I can yield more candy! This recipe is a pleasure to prepare! I made them again on 4/15/14! Thank you, Ruth Seitz, for sharing your Mom's recipe!

For me, this recipe is definitely a keeper! delowenstein p.s. If I don't have enough candy disks to melt, I would use 1 cup of disks and about 1 to 2 cups semi-sweet chocolate chips with the shortening to cover the eggs!

MY REVIEW
Reviewed Mar. 20, 2012 Edited Apr. 15, 2014

I'd made these treats last year and I plan to make them again! This is a great recipe!

Dawn E. Lowenstein

MY REVIEW
Reviewed Mar. 20, 2012 Edited Apr. 15, 2014

I had made thiese eggs last year & they were such fun to prepare! I took them to my volunteer hospital job and everyone there enjoyed them! I plan to make them this year, too! Dawn E. Lowenstein

MY REVIEW
Reviewed Apr. 20, 2011

We loved these eggs. I will make these again. I used my devilled egg trays, sprayed with pam, to shaped these eggs. It worked very well.

MY REVIEW
Reviewed May. 15, 2010

Very delicious..had a reeses peanut butter cup flavor....I really enjoyed them. I was out of walnuts so I added more coconut and powdered sugar....Very good, will make again!

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