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
Chocolate Easter Eggs
Chocolate Easter Eggs
Prep Time
25 min
Yield
2 dozen
Ingredients
- 1/4 cup butter, softened
- 3/4 cup chunky peanut butter
- 1-1/2 to 2 cups confectioners' sugar, divided
- 1 cup sweetened shredded coconut
- 1/2 cup finely chopped walnuts
- 2 cups semisweet chocolate chips
- 2 tablespoons shortening
Directions
- 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.
- 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.
- 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.
Nutrition Facts
1 each: 204 calories, 14g fat (6g saturated fat), 5mg cholesterol, 70mg sodium, 20g carbohydrate (17g sugars, 2g fiber), 3g protein.
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