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Chocolate Covered Easter Eggs

SUBMITTED BY: JAMVS      PHOTO BY: Courtney

"This is a great recipe that you can add different ingredients to that will make 4 different kind of eggs...all yummy. I always get tons of compliments when I make these."
PREP TIME  30 Min
READY IN  2 Hrs 30 Min
SERVINGS & SCALING
Original recipe yield: 3 pounds candy
    
About  scaling  and  conversions

INGREDIENTS

  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) package cream cheese, softened
  • 2 1/2 pounds confectioners' sugar
  • 1 cup creamy peanut butter (optional)
  • 1 cup flaked coconut (optional)
  • 1 cup unsweetened cocoa powder (optional)
  • 2 cups semisweet chocolate pieces
  • 2 tablespoons shortening or vegetable oil (optional)

DIRECTIONS

  1. In a large bowl, mix together the butter, vanilla, and cream cheese. Stir in confectioners' sugar to make a workable dough. For best results, use your hands for mixing.
  2. Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in peanut butter. Mix coconut into the third part, and cocoa powder into the last part. Roll each type of dough into egg shapes, and place on a waxed paper lined cookie sheet. Refrigerate until hard, at least an hour.
  3. Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in some of the shortening or oil until it thins. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set. Refrigerate for 1/2 hour to harden.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 7, 2007 by JAMVS
I use melted Merckens chocolate discs, not chips and vegetable oil (the best tasting chocolate for these in my book are the Mercken's discs). Also, I noted that you should refrigerate for a short while so the candies are easier to roll and dip. These steps might help make these a favorite for you.

5 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 12, 2006 by MNDiana
These are good & I like the idea that you get many kinds out of one batch. I thought the peanut butter ones lacked that peanut butter flavor, but it may be just me. Next time I'll play around with some other flavors which is really the best part of this recipe. There are so many differnt combinations you could do. Will definitely make again. I did use a dipping chocolate over the chocolate chips though--works better and you don't have to worry about tempering the chocolate & it maybe getting bloom. A mini crockpot works great for this--put chocolate in, let it sit stirring every so often so it doesn't burn on sides, when almost melted unplug it & the chocolate will finish melting & stay melted for a long time. I made smaller eggs so that they were easier to dip-if prefer larger eggs then you'll have to use two forks. I used different colored chocolates to decorate the outside like an Easter egg & to tell them apart. Also used different chocolates to dip-did chocolate egg in white chocolate, did peanut butter in dark chocolate & cream in dark chocolate. I didn't do the coconut because I was also serving macaroons so was worried about having too much.

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 10, 2004 by CHER
This is a great recipe and makes lots of eggs! Instead of coconut I made cherry-nut with maraschino cherries. They were all good. A keeper.

5 users found this review helpful


 
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Recipe Submitter:

JAMVS
Photo by Allrecipes
Cooking Level: Expert
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NUTRITION INFORMATION

Servings Per Recipe: 48

Amount Per Serving

Calories: 207

  • Total Fat: 9.7g
  • Cholesterol: 10mg
  • Sodium: 64mg
  • Total Carbs: 30.8g
  •     Dietary Fiber: 1.4g
  • Protein: 2.4g

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