Homemade Easter Eggs Recipes

CHOCOLATE COVERED EASTER EGGS

Steps:

• 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.

PEANUT BUTTER EASTER EGGS

Steps:

• In a large bowl, beat peanut butter, butter and vanilla until blended. Gradually beat in confectioners' sugar and cracker crumbs. Shape mixture into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate 30 minutes or until firm., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate mixture; allow excess to drip off. , Return eggs to baking sheets. Refrigerate 30 minutes., If desired, decorate eggs with icing and sprinkles. Let stand until set. Store in airtight containers in refrigerator.

EASTER EGGS

Steps:

• In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
• Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
• Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.

HOMEMADE EASTER EGGS

Steps:

• 1. Mix together butter, cream cheese, and vanilla well.
• 2. Add the box of powdered sugar mix well. Split in half.
• 3. In one half, add the bag of coconut and beat well. In the other half, add the peanut butter beat until combined well.
• 4. Shape into easter eggs and freeze for half an hour on wax paper on cookie sheet.
• 5. Melt your semi-sweet morsels in the microwave in 30-second intervals with the butter or Crisco till hot; about 2 minutes.
• 6. Take out a small batch and dip into chocolate. I shake them to get off excess chocolate and place them back onto wax paper. I put colored nonpareils on the coconut, so we can tell them apart. Put in fridge for about 30 minutes then put into airtight containers. Separate the layers with wax paper. ENJOY, they are sooo good.

HOMEMADE EASTER EGGS

Steps:

• Bring sugar, water, and Karo syrup to a boil.
• While that is heating, beat egg white until it is stiff and peaks.
• Once syrup reaches a rolling boil, remove one cup and continue boiling the remaining syrup to 'Hard Crack' stage.
• Beat the one cup into egg white slowly and steadily until it thickens.
• Add Peanut Butter, mix thoroughly.
• Once the remaining syrup reaches 'Hard Crack', remove from heat and beat slowly and steadily into the eggwhite/syrup/peanut butter mixture.
• Cool until it is easily handled.
• Form into the shape of an egg (kneading is necessary as it will get a crumbly texture as it cools). knead it until it is smooth and form in the shape of an egg.
• Once cooled completely, cover with melted chocolate. Can be decorated with icing if desired.
• Makes about 15 palm sized eggs. Great gifts for Teachers, bus drivers, co-workers, etc --.