White Chocolate Easter Egg Candies 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.

WHITE CHOCOLATE COCONUT CREAM EGGS

Steps:

• Line a baking sheet w/ parchment or wax paper. Set aside. Add all ingredients to a food processor or blender and give it a whirl until the mixture is well mixed and starts to stick together.
• Pop the coconut mixture into the freezer for 5 minutes to make shaping the Easter eggs easier. While in the freezer, melt white chocolate *see notes
• Shape coconut mixture into 1 inch ovals or egg shapes and place back on the baking sheet. Once all eggs are shaped, coat them each in white chocolate then place back on the baking sheet. Decorate them as you wish with sprinkles, colored icing or extra white chocolate.
• Freeze or refrigerate the eggs for 10-15 minutes or until the white chocolate is completely set. Store in an airtight container until they're all gone. Trust me, they won't last long!

WHITE CHOCOLATE EASTER EGGS

Steps:

• In a large saucepan, melt butter. Stir in the confectioners' sugar, milk and vanilla until smooth. Stir in pecans. Transfer to a bowl. Cover and refrigerate for 2 hours or until easy to handle. Drop by level tablespoonfuls onto waxed paper-lined baking sheets. Form into egg shapes. Cover and refrigerate overnight., Dip eggs into candy coating. Place on waxed paper until set. If a speckled look is desired, dip a small crumpled ball of waxed paper into food coloring. First gently press waxed paper onto a paper plate to remove excess food coloring, then gently press color onto eggs. Repeat if needed. Blot eggs with a paper towel.

WHITE CHOCOLATE EASTER EGGS

Steps:

• 1. Melt chips in a saucepan on low heat, be sure you are stirring constantly.
• 2. Remove from heat and stir in the frosting until well blended. Then refrigerate the mixture for 1 or 2 hours or until firm and easy to work with.
• 3. Roll mixture into egg shapes and then roll the eggs in the colored sugars and sprinkles. Store your candies in the frig in a sealed container until you are ready to use them

WHITE CHOCOLATE EASTER EGG CANDIES

Steps:

• In a microwave-safe bowl, melt the chips at 50% power. Add the cream cheese, water and vanilla; stir until blended. Chill until easy to handle, about 1 hour. Quickly shape into 1-1/4-in. eggs. Roll in sprinkles, colored sugar or jimmies. Store in an airtight container in the refrigerator.

WHITE CHOCOLATE BLONDIES

Steps:

• Preheat the oven to 350°F and line a 9x9-inch baking dish with parchment paper (or lightly grease and flour the pan). (You could use a 9x13-inch pan for more servings, but the bars will be thinner.)
• In a large microwave-safe bowl, combine the butter and half of the white chocolate chips. Melt in 20 second intervals, stirring in between each time. Continue until the mixture is creamy with no lumps. (This takes about 2 minutes.)
• Allow the chocolate mixture to cool slightly (about 5 minutes).
• To the melted chocolate mixture, add sugar. Stir well.
• Add the eggs and the egg yolk, one at a time, stirring well after each addition.
• Stir in the vanilla extract.
• In a separate, medium-sized bowl, whisk together the flour, cornstarch, baking powder, and salt.
• Gradually stir the flour mixture into the butter and egg mixture until completely combined. Fold in the remaining white chocolate chips.
• Spread the batter evenly into the prepared pan. Bake for 35-40 minutes, or until the edges just begin to turn golden brown. (If you are using a 9x13-inch pan, bake for 25-30 minutes.)
• Allow to cool before cutting and serving.