Sunny Chocolate Easter Eggs Recipes

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CHOCOLATE COVERED EASTER EGGS



Chocolate Covered Easter Eggs image

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.

Provided by JAMVS

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 2h30m

Yield 48

Number Of Ingredients 9

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
1 cup flaked coconut
1 cup unsweetened cocoa powder
2 cups semisweet chocolate pieces
1 tablespoon shortening or vegetable oil

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.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 30.9 g, Cholesterol 10.2 mg, Fat 9.3 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 4.7 g, Sodium 57.9 mg, Sugar 28.1 g

CHOCOLATE EASTER EGGS



Chocolate Easter Eggs image

For the Kids on Easter Sunday, or let them help you make them for Easter. Fun !! and delicious!! Cook time is chill time.

Provided by Derf2440

Categories     Candy

Time 4h30m

Yield 30 chocolate eggs

Number Of Ingredients 9

1/2 cup butter, softened
1 teaspoon salt
1 (300 ml) can Eagle Brand Condensed Milk
1 teaspoon vanilla or 1 teaspoon almond extract
3 drops of yellow food coloring
2 1/4 lbs icing sugar
1 1/2 lbs semisweet baking chocolate, melted
decorative icing
candy sprinkles

Steps:

  • Cream butter and salt until fluffy.
  • Gradually beat in Eaglebrand, vanilla and food coloring.
  • Slowly beat in icing sugar until well blended.
  • Knead with hands until mixture is smooth and pliable.
  • Form mixture into eggs.
  • Place onto waxed paper lined tray.
  • Cover and chill for 4 hours or until firm.
  • Resting each egg on a fork, dip into melted chocolate, letting excess coating drip off.
  • Place back on tray, let stand until firm.
  • Decorate with sprinkles while still moist, or let chocolate stand until firm and decorate with colored icings.
  • Store covered at room temperature or in the refrigerator.

Nutrition Facts : Calories 309.8, Fat 11, SaturatedFat 6.7, Cholesterol 12.5, Sodium 123.9, Carbohydrate 55.4, Fiber 1.3, Sugar 52.6, Protein 2

HOMEMADE CHOCOLATE EASTER EGGS



Homemade Chocolate Easter Eggs image

This recipe is over 35 years old. My home economics teacher in high school had us make the eggs as a class project-and the candies have been a big hit ever since.-Julie Warren, Conyers, Georgia

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 10 eggs.

Number Of Ingredients 8

2 packages (3.4 ounces each) cook-and-serve pudding mix
1/2 cup butter, melted
1/2 cup milk
5 to 6 cups confectioners' sugar
2 cups peanut butter
4 cups semisweet chocolate chips
2 teaspoons shortening
Assorted decorating icings and cake decorator candy flowers

Steps:

  • In a large saucepan, combine the pudding mixes, butter and milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sugar and peanut butter. Cool slightly. , Shape 1/2 cupfuls into egg shapes. Place on a waxed paper-lined baking sheet; refrigerate until set., In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Return eggs to waxed paper to set. Decorate with icings and candies as desired. Store in an airtight container.

Nutrition Facts : Calories 988 calories, Fat 57g fat (23g saturated fat), Cholesterol 26mg cholesterol, Sodium 488mg sodium, Carbohydrate 121g carbohydrate (105g sugars, Fiber 7g fiber), Protein 16g protein.

CHOCOLATE EASTER EGGS



Chocolate Easter Eggs image

No store-bought Easter candy can compare to Mom's homemade chocolate-covered eggs. The heavenly centers have peanut butter, coconut and walnuts. These rich candies just melt in your mouth. -Ruth Seitz, Columbus Junction, Iowa

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2 dozen.

Number Of Ingredients 7

1/4 cup butter, softened
3/4 cup chunky peanut butter
1-1/2 to 2 cups confectioners' sugar, divided
1 cup sweetened shredded coconut
1/2 cup finely chopped walnuts
2 cups semisweet chocolate chips
2 tablespoons shortening

Steps:

  • In a large bowl, cream the butter and peanut butter until fluffy. Gradually add 1 cup confectioners' sugar and mix well. Stir in coconut and nuts. , Turn peanut butter mixture onto a surface lightly dusted with some of the remaining confectioners' sugar; knead in enough of the remaining confectioners' sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill for 1 hour. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs; allow excess to drip off. Place on waxed paper; let stand until set. Chill.

Nutrition Facts : Calories 204 calories, Fat 14g fat (6g saturated fat), Cholesterol 5mg cholesterol, Sodium 70mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein.

EASTER EGG NEST TREATS



Easter Egg Nest Treats image

Make and share this Easter Egg Nest Treats recipe from Food.com.

Provided by Redsie

Categories     Dessert

Time 30m

Yield 16 serving(s)

Number Of Ingredients 9

1/4 teaspoon water
2 -4 drops green food coloring
1/2 cup flaked coconut
3 tablespoons butter or 3 tablespoons margarine
4 cups miniature marshmallows
6 cups Rice Krispies
miniature marshmallow
jelly beans
chocolate egg

Steps:

  • In small bowl stir together water and green food coloring. Add coconut. Stir until coconut is tinted. Spread on baking sheet to dry.
  • In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
  • Add cereal. Stir until well coated.
  • Divide warm mixture into sixteen 2 1/2-inch muffin-pan cups coated with cooking spray. Shape mixture into individual cups. Cool. Remove from pans.
  • Fill cooled nests with coconut, marshmallows, jelly beans or chocolate eggs. Best if served the same day.
  • MICROWAVE DIRECTIONS: Follow step 1 above. In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 3 thru 5 above. Microwave cooking times may vary.
  • Note: For best results, use fresh marshmallows. Store no more than two days at room temperature in airtight container. To freeze unfilled cups, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before filling.

SUNNY CHOCOLATE EASTER EGGS



Sunny Chocolate Easter Eggs image

Nothing but Eagle Brand could make these fondant filled eggs so melt-in-your-mouth delicious. For a special Easter egg hunt, or as a delectable homemade gift, decorate your eggs with sprinkles and tube icing, wrap in cello and tie with a ribbon.

Provided by Chef mariajane

Categories     Low Protein

Time 40m

Yield 30 eggs

Number Of Ingredients 9

1/2 cup butter, softened
1 teaspoon salt
1 (300 ml) can regular eagle brand sweetened condensed milk
1 teaspoon vanilla extract or 1 teaspoon almond extract
3 drops yellow food coloring
2 1/4 lbs icing sugar (1kg)
1 1/2 lbs semisweet chocolate, melted (680g)
decorative tube icing (pink, blue, green, yellow)
candy sprinkles

Steps:

  • Cream butter and salt until fluffy. Gradually beat in Eagle brand, vanilla and food coloring. Slowly beat in icing sugar until well blended.
  • Knead with hands until mixture is smooth and pliable. Form mixture into eggs. Place onto wax paper-lined tray. Cover and chill for 4 hours, or until firm.
  • Resting each egg on a two-pronged fork, dip into melted chocolate, letting excess coating drip off. Place back on wax paper-lined tray; let stand until firm.
  • Decorate with sprinkles or let choolate stand until firm and decorate with icing.
  • Store covered at room temperature or in the refrigerator.

Nutrition Facts : Calories 309.8, Fat 16, SaturatedFat 10, Cholesterol 12.3, Sodium 120.6, Carbohydrate 46.6, Fiber 3.8, Sugar 39.5, Protein 3.9

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