Pineapple Easter Eggs

SUBMITTED BY: Valerie Cuff

"If pineapple isn't your favorite candy flavoring you could substitute coconut, maple-flavoring or even maraschino cherries and juice for the pineapple and pineapple juice. Decorate the eggs after the chocolate has cooled if you'd like."

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Original recipe yield 2.5 pounds eggs

SERVINGS

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Servings
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INGREDIENTS (Nutrition)

1 (16 ounce) package confectioners' sugar
1/2 cup margarine
1/2 cup crushed pineapple, juice reserved
8 (1 ounce) squares semi-sweet chocolate
1 tablespoon shortening

DIRECTIONS

In a mixing bowl, combine sugar, margarine and crushed pineapple. Stir in a small amount of pineapple juice if the mixture needs more moisture. When the mixture is well blended shape it into two 1/2 pound eggs (or a bunch of smaller eggs). Freeze for one hour.
While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each pineapple egg, dip it in melted chocolate to cover then drain on waxed paper.

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REVIEWS

Reviewed on Apr. 21, 2003 by LadyJade

This recipe didn't work at all. The pineapple mixture was very soupy, therefore couldn't be... MORE

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Recipe Submitter:

Valerie Cuff

	Cooking Level: Intermediate Home Town: Charleston, West Virginia, USA Living In: Columbus, Ohio, USA
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