Homemade Easter Eggs

Irene Marie Monks Kazan


My family love this recipe. You can double it if you want more it makes about 3 1/2 dozen eggs.

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12 or more


1 Hr


No-Cook or Other


1/2 stick
butter, room temperature
4 oz
cream cheese, room temperature
1 tsp
1 lb
powdered sugar
1 bag(s)
3/4 c
peanut butter
1 bag(s)
semisweet baking chips
2 Tbsp
crisco or butter

Directions Step-By-Step

Mix together butter, cream cheese, and vanilla well...add the box of powdered sugar mix well. split in half. In one half add the bag of coconut and beat well. In the other half beat in the peanut butter beat until combined well.
Shape into easter eggs and freeze for half an hour on wax paper on cookie sheet. Melt your semisweet morsels in the microwave in 30 second intervals with the butter or crisco till hot about 2 minutes.
Take out small batch and dip into chocolate. I shake them to get off excess chocolate and place them back onto wax paper. I put colored nonparils on the coconut, so we can tell them apart. Put in fridge for about half an hour then put into air tight containers. Separate the layers with wax paper..ENJOY...They are sooo good..

About this Recipe

Course/Dish: Chocolate
Main Ingredient: Sugar
Regional Style: American
Hashtag: #easter