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Easter Egg Candies

 Easter Egg Candies
Kids will jump at the chance to help in the kitchen when you're making these Easter egg candies. —Gloria Jarrett, Loveland, Ohio
48 ServingsPrep: 1 hour + chilling


  • 1/2 cup butter, cubed
  • 2 packages (3 ounces each) cook-and-serve vanilla pudding mix
  • 1/2 cup milk
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup chopped walnuts
  • 1 teaspoon maple flavoring
  • 1/2 cup flaked coconut
  • 1/2 teaspoon coconut extract
  • 2 cups milk chocolate chips
  • 2 teaspoons shortening


  • In a large saucepan, melt butter. Stir in pudding mixes until
  • blended. Whisk in milk. Bring to a boil; cook and stir for 2 minutes
  • or until thickened. Remove from the heat. Stir in confectioners'
  • sugar and vanilla until smooth.
  • Divide pudding mixture between two bowls. To the first bowl, add
  • walnuts and maple flavoring; mix well. To the second bowl, add
  • coconut and coconut extract; mix well. Cover and refrigerate for 30
  • minutes or until firm. Form tablespoonfuls of pudding mixture into
  • egg shapes. Place on a waxed paper-lined pan. Chill for 30 minutes
  • or until firm.
  • In a microwave-safe bowl, melt milk chocolate chips and shortening;

2 of 2

Easter Egg Candies (continued)

Directions (continued)

  • stir until smooth. Dip eggs in chocolate. Place on waxed paper until
  • set. Decorate as desired. Store in the refrigerator. Yield: 4 dozen.
Nutritional Facts: 1 each equals 119 calories, 5 g fat (3 g saturated fat), 7 mg cholesterol, 51 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.