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Homemade Chocolate Easter Eggs

DVO Recipe Center
Serves: 25



Peanut Butter Easter Eggs

   1/4 pound butter, softened
   8 ounces cream cheese, softened
   2 pounds confectioners' sugar
   1 1/2 cups peanut butter
   1 1/2 teaspoons vanilla
   1/2 teaspoon salt
   12 ounces milk chocolate candy melts, milk chocolate coating chocolate, or milk chocolate chips


Mix the butter and cream cheese together. Add the confectioners' sugar and mix well. Add the peanut butter, vanilla, and salt and mix until well-blended. Place the mixture in the refrigerator to chill for at least one hour. Form the peanut butter mixture into egg shapes, then refrigerate again for at least one hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each peanut butter egg in the melted chocolate. Arrange the chocolate coated eggs on a waxed paper lined tray and allow the chocolate to harden. Place each peanut butter egg in a paper candy cup.

 


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Coconut Cream Easter Eggs

   1/4 pound butter, softened
   8 ounces cream cheese, softened
   2 pounds confectioners' sugar
   1/4 teaspoon salt
   1 1/2 teaspoons vanilla
   15 ounces flaked coconut (2 bags)
   12 ounces dark chocolate melts, dark chocolate candy coating, or semi-sweet chocolate chips


Mix the butter and cream cheese together. Add the confectioners' sugar, salt and vanilla and mix well. Add the coconut and mix until well blended. Place the mixture in the refrigerator to chill for at least one hour. Form the mixture into egg shapes and refrigerate again for at least one hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each coconut egg in melted chocolate to coat. Arrange the chocolate coated eggs on a waxed paper lined tray and allow the chocolate to harden. Place each coconut cream egg in a paper candy cup.

 


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Fruit & Nut Easter Eggs

   1 1/2 cups butter
   1/2 teaspoon vanilla
   1/2 teaspoon salt
   2 pounds confectioners' sugar
   1/2 cup (4 oz) maraschino cherries, drained and finely chopped
   1 cup finely chopped pecans
   1/2 cup coconut
   Sweetened condensed milk
   Extra confectioners' sugar
   1 pound dark chocolate candy melts, dark chocolate candy coating, or semi-sweet chocolate chips


In a medium size mixing bowl, combine the butter, vanilla and salt. Mix well with an electric mixer. Beat in the confectioners' sugar gradually. Stir in the chopped cherries, pecans and coconut. Add just enough sweetened condensed milk to moisten and hold the mixture together. Knead the mixture until it is well blended. It should be easy to handle and shape, but not sticky. Use the palms of your hands to roll the mixture, a small amount at a time, into egg shapes. (The amount depends on the size and number of eggs you want to make. Use additional confectioners' sugar to prevent it from sticking to your hands.) Place the candy egg shapes on a wax paper lined cookie sheet. Chill in the refrigerator for several hours or overnight. Melt the chocolate in a microwave oven or in a double boiler. Dip each egg in the melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.

 


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Butter Cream Easter Eggs

   1 package (8 oz) cream cheese, softened
   1/4 pound butter, softened
   1 teaspoon vanilla
   2 pounds confectioners' sugar
   12 ounces dark chocolate melts, dark chocolate candy coating, or semi-sweet chocolate chips


Mix the cream cheese, butter and vanilla together until well blended. Add the confectioners' sugar and mix well. Place the mixture in the refrigerator to chill for at least 2 hours. Using the palms of your hands, roll the mixture, a small amount at a time, into small egg shapes. Refrigerate again for at least 1 hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each cream egg in melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.

 


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