Easiest Way to Make Eating Easter Eggs Before Easter

Chocolate Covered Easter Eggs

Back then, the rules for fasting during lent were much stricter than they are today.

Recipe Summary Chocolate Covered Easter Eggs

This is a great recipe that you can add different ingredients to that will make 4 different kind of eggs...all yummy. I always get tons of compliments when I make these.

Ingredients | Eating Easter Eggs Before Easter

½ cup butter, softened

1 teaspoon vanilla extract

1 (8 ounce) package cream cheese, softened

2 ½ pounds confectioners' sugar

1 cup creamy peanut butter (Optional)

1 cup flaked coconut (Optional)

1 cup unsweetened cocoa powder (Optional)

2 cups semisweet chocolate pieces

1 tablespoon shortening or vegetable oil (Optional)

Directions

In a large bowl, mix together the butter, vanilla, and cream cheese. Stir in confectioners' sugar to make a workable dough. For best results, use your hands for mixing.

Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in peanut butter. Mix coconut into the third part, and cocoa powder into the last part. Roll each type of dough into egg shapes, and place on a waxed paper-lined cookie sheet. Refrigerate until hard, at least an hour.

Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in a teaspoon of the shortening or oil until it thins to your desired consistency. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set. Refrigerate for 1/2 hour to harden.

Info | Eating Easter Eggs Before Easter

prep: 30 mins additional: 2 hrs total: 2 hrs 30 mins Servings: 48 Yield: 3 pounds candy

TAG : Chocolate Covered Easter Eggs

Desserts, Candy Recipes, Chocolate Candy Recipes,