This was really good. I wound up getting the chocolate a little too thick, be careful about loading it down with that. Very sweet. I used coconut which was very good.

These tasted great and are SO versatile! I made one batch of plain, one coconut, and two peanut butter. I used Reese's peanut butter, and they seemed to be the favorite! I used chocolate almond bark instead of the chips, worked great! I made these by myself which took quite a while, but I think if you have kids, it would make a great little Easter project!! Great recipe, thank you!

Living in West Africa you can't go out and buy Easter candy. So I made this for my family and friends and they love it. It had been along time since I made candy and I was worried I forgot how but this recipe helpped me.

I made this for the second year in a row this past Easter, and I love the recipe. This year I divided the dough into thirds and used peanut butter, coconut, and peppermint extract, and the results were wonderful. I used Hershey's Special Dark chocolate chips to cover the peppermint and coconut eggs, and milk chips for the peanut butter. It does take more chips than the recipe calls for, but I think the taste of real chocolate chips is better than the chocolate coating candy. I can't wait for next Easter to make these again!

I made these today for Easter and they turned out really well. I made peanut butter, chocolate, coconut, and the fourth batch was walnut cherry. We have a friend who used to make these for us years ago and my daughter asked me to find a similar recipe and I think this is it. Thanks alot!

Yum! I followed the directions (although, for me, 2½ pounds of icing sugar came to 10 cups) until step 2. My husband is allergic to coconut, so I did one part plain, one part peanut butter, one part Nutella (I used about 2/3 cup of the chocolate-hazelnut spread), and one part chocolate-orange (about ½ cup or so of cocoa and ½ tsp or so of orange extract, and then I mixed it in my hands to avoid crumbly batter). To make the egg-like shape, I rolled slightly-heaping teaspoonfuls of batter in my palms until it was like a ball and then I squished-and-rolled the ball slightly. Egg-like enough for me. :) I ended up with 61 'eggs'. I'm also using the chocolate melties for the coating. I'll add to my review after dipping, but the Nutella filling is AWESOME!!

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.

These were good, but very hard to dip in chocolate. I used sweetened coconut because that's all I had. And I used mint extract in one batch, but should've used peppermint extract, the taste was a little off. Makes a lot of eggs!

I only made the chocolate & coconut eggs, but they were delicious. The filling was a bit of a challange to shape into little eggs because the heat of your hands softened the butter up. For a festive Easter treat it was definitely worth the messiness.

My first time ever amking these and my family absolutly want them. THey don't want me to wait for next Easter, they want them now...

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.

These were fun and easy, until the dipping came along. I'm just not practiced at dipping chocolates. But the eggs are even great without the chocolate coating. Make the eggs small or they are too overwhelming for the consumer. All flavors are excellent!! Use two forks when lifting out of the chocolate. Will definately make again.

Followed the mint suggestion, added 1/2 teaspoon mint extract to the plain quarter. Combined 1/2 cup unsweetened cocoa, 1/4 cup hot chocolate mix and 1/4 cup chocolate milk powder for the chocolate ones, which worked well. Just cocoa would have been dry/bitter. Eggs tasted very good and held together well, but you have to keep them somewhere cool. Peanut butter was the best imo. You'll need more than 2 cups of chips to dip them all, but they're fine undipped too.

This recipe is so easy and very good. ne alternate I tried is finely chopped walnuts and cranraisins. This makes a great alternate from the other two. Thanks for the recipe. So many of my family and friends enjoyed this.

This is ine of my all time favourites and was an awsome Easter dessert. I rate it 4 stars!!!!

We love this recipe. I've made it 3 times since last Easter and am about to make it again. I do add a little more peanut butter to the eggs. However, I found the cocoa powder eggs to be hard and gross. We stick with the buttercream and peanut butter egss....Yum!