Real Recipes From Real Home Cooks ®

homemade easter eggs

(3 ratings)
Blue Ribbon Recipe by
Irene Marie Monks Kazan
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! 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.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 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
  • 1 lb
    powdered sugar (6 cups)
  • 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

How To Make homemade easter eggs

  • Butter, cream cheese, and vanilla combined in a bowl.
    Mix together butter, cream cheese, and vanilla well.
  • Powdered sugar mixed into the butter.
    Add the box of powdered sugar; mix well. Split in half.
  • Coconut in one bowl; peanut butter in a second bowl.
    In one half, add the bag of coconut. In the other half, add the peanut butter.
  • Completely incorporating coconut and peanut butter.
    Beat both until fully combined.
  • Dough formed into egg shapes.
    Shape into Easter eggs and freeze for half an hour on wax paper on a cookie sheet.
  • Melting chocolate chips.
    Melt your semi-sweet morsels in the microwave in 30-second intervals with the butter or Crisco till hot; about 2 minutes.
  • Dipping egg into melted chocolate.
    Take out a small batch and dip it into chocolate.
  • Coated egg on waxed paper.
    I shake them to get off excess chocolate and place them back onto wax paper.
  • Decorating the chocolate-coated eggs.
    I 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.