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Chocolate Easter Eggs
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- #8136
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
Coconut Filling
8 ounces cream cheese, softened
1/2 pound butter, softened
3 teaspoons vanilla extract
2 1/2 pounds powdered sugar
3 cups flaked coconut
Peanut Butter Filling
2 teaspoons vanilla extract
1 1/2 cup chunky peanut butter
2 cups powdered sugar, or as needed
Coating
1/2 pound chocolate almond bark, shaved
directions
For the coconut filling, combine the cream cheese, butter, and vanilla in a mixing bowl and beat with an electric mixer on medium speed. With the mixer running, slowly add the powdered sugar. Stir in the coconut by hand and mix well.
For the peanut butter filling, stir together the vanilla and peanut butter until mixed. Stir in enough powdered sugar to make a dough-like consistency.
Mold the filling mixture into egg shapes and place on a waxed paper lined tray. Place in the refrigerator and let chill for 2-3 hours.
Melt the almond bark in the top of a double boiler over simmering, not boiling water. Stir frequently until melted and smooth. Dip the candy eggs into the coating with a candy fork or other wide-tined fork, turning to completely coat the egg in the chocolate. Place on waxed paper to harden. Decorate as desired with colored icing.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
April 11, 2007
goody-goody-yum-yumm Made with the coconut next time will try both peanut butter and coconut