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Homemade Chocolate Easter Eggs

 Homemade Chocolate Easter Eggs
This recipe is over 35 years old. My home economics teacher in high school had us make the eggs as a class project—and the candies have been a big hit ever since.—Julie Warren, Conyers, Georgia
10 ServingsPrep: 40 min. + chilling


  • 2 packages (3.4 ounces each) cook-and-serve pudding mix
  • 1/2 cup butter, melted
  • 1/2 cup milk
  • 5 to 6 cups confectioners' sugar
  • 2 cups peanut butter
  • 4 cups (24 ounces) semisweet chocolate chips
  • 2 teaspoons shortening
  • Assorted decorating icings and cake decorator candy flowers


  • In a large saucepan, combine the pudding mixes, butter and milk. Cook
  • and stir over medium heat until mixture comes to a boil. Cook and
  • stir 1-2 minutes longer or until thickened. Remove from the heat;
  • stir in sugar and peanut butter. Cool slightly.
  • Shape 1/2 cupfuls into egg shapes. Place on a waxed paper-lined
  • baking sheet; refrigerate until set.
  • In a microwave or heavy saucepan, melt chocolate chips and
  • shortening; stir until smooth. Dip eggs in chocolate; allow excess
  • to drip off. Return eggs to waxed paper to set. Decorate with icings
  • and candies as desired. Store in an airtight container. Yield: 10
  • eggs.
Nutritional Facts: 1 serving (1 each) equals 988 calories, 57 g fat (23 g saturated fat), 26 mg cholesterol, 488 mg sodium,

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Homemade Chocolate Easter Eggs (continued)

Nutritional Facts: 121 g carbohydrate, 7 g fiber, 16 g protein.