homemade easter eggs

★★★★★ 3 Reviews
Irene3 avatar
By Irene Marie Monks Kazan
from Levittown, PA

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! 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 @kitchencrew
serves 12 or more
prep time 1 Hr
method No-Cook or Other

Ingredients For homemade easter eggs

  • 1/2 stick
    butter, room temperature
  • 4 oz
    cream cheese, room temperature
  • 1 tsp
    vanilla
  • 1 lb
    powdered sugar
  • 1 bag
    coconut, 14 oz.
  • 3/4 c
    peanut butter
  • 1 bag
    semi-sweet baking chips, 12 oz.
  • 2 Tbsp
    Crisco or butter
  • nonpareils for decoration
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How To Make homemade easter eggs

  • 1
    Mix together butter, cream cheese, and vanilla well.
  • 2
    Add the box of powdered sugar mix well. Split in half.
  • 3
    In one half, add the bag of coconut and beat well. In the other half, add the peanut butter beat until combined well.
  • 4
    Shape into easter eggs and freeze for half an hour on wax paper on cookie sheet.
  • 5
    Melt your semi-sweet morsels in the microwave in 30-second intervals with the butter or Crisco till hot; about 2 minutes.
  • 6
    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.
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