Reviewed: Apr. 23, 2012

Excellent

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Reviewer:

Sandybells

Reviewed: Apr. 14, 2012

Don't like with mint...good with coconut and chocolate/almond and peanut butter...add more peanut butter.

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Reviewer:

Susan

Reviewed: Apr. 11, 2012

Wow! These were awesome. I made the peanut butter and coconut flavours. Tried the third part with Nutella--was also very good. Hint-- Don't try with marshmallow cream--way too sticky to handle and I had to doctor it up with cocoa and rice crispies to make the dough managable--still turned out fine and did not go to waste--some folks liked them the best! I think you could half the recipe without worry if you wanted to.

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Reviewer:

Carol

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Bancroft, Ontario, Canada

Reviewed: Apr. 9, 2012

These were really yummy, amount of cocoa was way too much though. To one quarter of the mix I added 2 Tbsp Dutch cocoa powder and that was enough. Overall they were pretty easy to make; I used a small cookie scoop to shape the mix, then stuck two pieces together and shaped into an egg. Dark chocolate merckens worked really well for the coating, although it is easier to dip if you use a lot of melted chocolate. (I mixed the leftover dipping chocolate with crunchy peanut butter, then spread onto waxed paper and cut into squares when chilled, yummy!)

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Reviewer:

beccabecs

Reviewed: Apr. 8, 2012

Yummy and easy to make, though fairly time-consuming. I mixed my dough with a mixer rather than by hand to incorporate ingredients more evenly. I divided the dough into thirds, flavoring one with coconut, one with peanut butter, and one with maple extract. All taste great! The maple candies were hard to form since no bulk was added to the dough, so they didn't end up with true egg shapes like the others. Adding walnuts to the mixture would help. I'm already envisioning other flavor possibilities...I think lemon extract with fresh lemon zest, coated in dark chocolate would be heavenly!

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Reviewer:

SuzieQ

Cooking Level: Intermediate

Reviewed: Apr. 7, 2012

what fun these were to make with my kids......simple.......scrumpious!.......i only made the coconut cream and the peanut butter....so the filling was cut in half....added 2 cups of coconut for the coconut cream and 1 16 ounce jar of peanut butter for the peanutbutter eggs.......i didnt use chocolate chips either.....found it easier to use almond bark.......and just put it on 200 degrees in the oven...stirring occasionally until desired consistency......they turned out great!......will use this recipe again and again!

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beth

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Reviewed: Jul. 31, 2011

everyone loves the PB once, coconut and cocoa! except the plain once.. no one really loved those but they were ok.

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Reviewer:

JanaJanet

Cooking Level: Intermediate

Living In: Aurora, Colorado, USA

Reviewed: Jul. 15, 2011

Very Good! Kids found that the Peanut butter ones reminded them of the Reese's eggs you can only find at Easter, Think this will be a new family tradition! thank you for sharing

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Reviewer:

OhioMomof6

Cooking Level: Expert

Living In: Thompson, Ohio, USA

Reviewed: May 12, 2011

these came out great I just added more peanutbutter ( my preference) i made a bunch and gave them away for Easter. Everyone loved them.

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Reviewer:

Cindy S.

Reviewed: May 2, 2011

AMAZING! I made this exactly as stated, except I added a teaspoon of mint extract to the cocoa batch. Everyone raved over them! They said I were professional! My first time making anything candy related turned out fabulous! Thanks for the great recipe!

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