Homemade Easter Eggs
Irene Marie Monks Kazan
Blue Ribbon Recipe
Creamy and smooth, these homemade Easter candies are delicious! I'm not sure which I liked more, the coconut or peanut butter... I kept tasting both trying to decide. They'd be a cute addition to any Easter basket. Or, place a few in a cellophane bag and you have a lovely place card for your Easter meal. The Test Kitchen
1/2 stickbutter, room temperature
4 ozcream cheese, room temperature
1 lbpowdered sugar
1 bag(s)coconut, 14 oz.
3/4 cpeanut butter
1 bag(s)semi-sweet baking chips, 12 oz.
2 TbspCrisco or butter
·nonpareils for decoration
How to Make Homemade Easter Eggs
- Take out a small batch and dip into chocolate. I shake them to get off excess chocolate and place them back onto wax paper. I put colored nonpareils on the coconut, so we can tell them apart. Put in fridge for about 30 minutes then put into airtight containers. Separate the layers with wax paper. ENJOY, they are sooo good.