“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.” - by Valerie Lynne
Ingredients
Adjust Servings
Original recipe yields 2.5 pounds eggs
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (15 total)
- Calories
- 257 cal
- 13%
- Fat
- 11.7 g
- 18%
- Carbs
- 39.6 g
- 13%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"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. ..." See moreSorry, but this just doesn't work."
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