White Chocolate Easter Eggs Recipe

1
White Chocolate Easter Eggs Recipe
White Chocolate Easter Eggs Recipe photo by Taste of Home
Publisher Photo

White Chocolate Easter Eggs Recipe

Read Reviews
1
Publisher Photo
From Niceville, Florida, Diane Hixon writes, "My kids loved these homemade candies when they were growing up. The eggs are pretty and taste so sweet!"
Recommended: Homemade Easter Candy
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1/2 cup butter, cubed
  • 3 cups confectioners' sugar
  • 2/3 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 cups finely chopped pecans
  • 1 pound white candy coating, melted
  • Gel food coloring, optional

Directions

In a large saucepan, melt butter. Stir in the confectioners' sugar, milk and vanilla until smooth. Stir in pecans. Transfer to a bowl. Cover and refrigerate for 2 hours or until easy to handle. Drop by level tablespoonfuls onto waxed paper-lined baking sheets. Form into egg shapes. Cover and refrigerate overnight.
Dip eggs into candy coating. Place on waxed paper until set. If a speckled look is desired, dip a small crumpled ball of waxed paper into food coloring. First gently press waxed paper onto a paper plate to remove excess food coloring, then gently press color onto eggs. Repeat if needed. Blot eggs with a paper towel. Yield: about 4 dozen.
Originally published as White Chocolate Easter Eggs in Taste of Home April/May 2003, p8

Nutritional Facts

1 each: 144 calories, 9g fat (4g saturated fat), 7mg cholesterol, 25mg sodium, 17g carbohydrate (16g sugars, 0 fiber), 1g protein.

  • 1/2 cup butter, cubed
  • 3 cups confectioners' sugar
  • 2/3 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 cups finely chopped pecans
  • 1 pound white candy coating, melted
  • Gel food coloring, optional
  1. In a large saucepan, melt butter. Stir in the confectioners' sugar, milk and vanilla until smooth. Stir in pecans. Transfer to a bowl. Cover and refrigerate for 2 hours or until easy to handle. Drop by level tablespoonfuls onto waxed paper-lined baking sheets. Form into egg shapes. Cover and refrigerate overnight.
  2. Dip eggs into candy coating. Place on waxed paper until set. If a speckled look is desired, dip a small crumpled ball of waxed paper into food coloring. First gently press waxed paper onto a paper plate to remove excess food coloring, then gently press color onto eggs. Repeat if needed. Blot eggs with a paper towel. Yield: about 4 dozen.
Originally published as White Chocolate Easter Eggs in Taste of Home April/May 2003, p8

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tasteofhomegirl77 User ID: 3086870 91352
Reviewed May. 5, 2008

"This is an amazing dish!!! I love the sweetness."

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