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

White Chocolate Easter Eggs Recipe

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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!"
TOTAL TIME: Prep: 25 min. + chilling
MAKES:48 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 48 servings


  • 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

Nutritional Facts

1 serving (1 each) equals 144 calories, 9 g fat (4 g saturated fat), 7 mg cholesterol, 25 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.


  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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Reviewed May. 5, 2008

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

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