To make these chocolate-covered peanutbutter candy eggs more fun, decorate them with fun whimsicaldesigns, leaves and flowers, or pipe names on them with RoyalIcing.
Recipe: Chocolate-CoveredEaster Eggs
3/4 cup chunky peanut butter
In a mixing bowl cream peanut butter andbutter until well mixed.
Fold in coconut, nuts and one cup powderedsugar; mix well.
Sprinkle some of the remaining powderedsugar on a clean flat surface. Turn peanut butter mixture ontosugared surface and knead in enough of the remaining sugar untilmixture holds its shape when formed.
Shape into small egg-shaped pieces. Coverand refrigerate for a minimum of 1 hour.
In a double boiler over simmering water,melt chocolate chips and shortening together, stirring untilsmooth.
Dip eggs into melted chocolate mixtureand place on waxed paper to harden. Store in tightly coveredcontainer.
1/4 cup butter, softened
1 cup sweetened flaked coconut
1/2 cup finely chopped walnuts
2 cups powdered sugar-divided use
2 cups semisweet chocolate chips
2 tablespoons vegetable shortening
Makes about 2 1/2 dozen eggs.
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