homemade easter eggs
My family loves this recipe. You can double it if you want more. It makes about 3 1/2 dozen eggs.
Blue Ribbon Recipe
Creamy and smooth, these homemade Easter candies are delicious! We're not sure which we liked more, the coconut or peanut butter version. We kept tasting both trying to decide. The coconut version tastes like a Mounds bar and the peanut butter version is a homemade peanut butter cup. 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.
prep time
1 Hr
cook time
method
No-Cook or Other
yield
12 or more
Ingredients
- 1/2 stick butter, room temperature
- 4 ounces cream cheese, room temperature
- 1 teaspoon vanilla
- 1 pound powdered sugar (6 cups)
- 1 bag coconut, 14 oz.
- 3/4 cup peanut butter
- 1 bag semi-sweet baking chips, 12 oz.
- 2 tablespoons Crisco or butter
- - nonpareils for decoration
How To Make homemade easter eggs
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Step 1Mix together butter, cream cheese, and vanilla well. -
Step 2Add the box of powdered sugar; mix well. Split in half.
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Step 3In one half, add the bag of coconut. In the other half, add the peanut butter.
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Step 4Beat both until fully combined.
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Step 5Shape into Easter eggs and freeze for half an hour on wax paper on a cookie sheet.
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Step 6Melt your semi-sweet morsels in the microwave in 30-second intervals with the butter or Crisco till hot; about 2 minutes.
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Step 7Take out a small batch and dip it into chocolate.
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Step 8I shake them to get off excess chocolate and place them back onto wax paper.
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Step 9I put colored nonpareils on the coconut, so we can tell them apart. Put in the fridge for about 30 minutes then put into airtight containers. Separate the layers with wax paper. ENJOY! They are sooo good.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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