pineapple-easter-eggs

Pineapple Easter Eggs

5 Reviews Add a Pic
Valerie Lynne
Recipe by  Valerie Lynne

“If pineapple isn't your favorite candy flavoring you could substitute coconut, maple-flavoring or even maraschino cherries and juice for the pineapple and pineapple juice. Decorate the eggs after the chocolate has cooled if you'd like.”

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Ingredients

Adjust Servings

Original recipe yields 2.5 pounds eggs

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Directions

  1. In a mixing bowl, combine sugar, margarine and crushed pineapple. Stir in a small amount of pineapple juice if the mixture needs more moisture. When the mixture is well blended shape it into two 1/2 pound eggs (or a bunch of smaller eggs). Freeze for one hour.
  2. While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each pineapple egg, dip it in melted chocolate to cover then drain on waxed paper.

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Reviews (5)

Rate This Recipe
LadyJade
26

LadyJade

This recipe didn't work at all. The pineapple mixture was very soupy, therefore couldn't be shaped into anything. I even tried freezing it first but that didn't help at all. I had to thorw it away. Sorry, but this just doesn't work.

Laetitia
8

Laetitia

What did I do wrong? Very runny, and couldn't be shaped, even after adding more powdered sugar.

SANDARRELL
8

SANDARRELL

I used coconut instead of pineapple. Just great. My next eggs will have cherrys, pineapple and walnuts Thanks

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Nutrition

Amount Per Serving (15 total)

  • Calories
  • 257 cal
  • 13%
  • Fat
  • 11.7 g
  • 18%
  • Carbs
  • 39.6 g
  • 13%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

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