Chocolate Covered Easter Eggs

Chocolate Covered Easter Eggs

78 Reviews 12 Pics
  • Prep

    30 m
  • Ready In

    2 h 30 m
JAMVS
Recipe by  JAMVS

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 3 pounds candy

Directions

  1. 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.
  2. 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.
  3. 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.

Share It

Reviews (78)

Rate This Recipe
AlmostaCowgirl
101

AlmostaCowgirl

This was an incredible recipe! I only separated it into thirds because I'm not a big chocolate (center) fan and from what others' reviews on it were. And, instead of forming them into egg shapes, I cheated and bought a silicone cupcake pan and just coated the insides with chocolate up the rim. Then I set them in the freezer until hardened (about 5 minutes), filled up the molds with the filling about 7/8 full and sealed them in with melted chocolate. I gave them to some family and neighbors and they thought they were store bought! PERFECT!!! Next time I'll get some white chocolate and color it with Easter colors and hand paint the designs on them. I did one batch with 1 1/2 tsp. of peppermint extract and it tasted just like a peppermint patty, only better! The peanut butter ones were the favorite of everyone (because my family is peanut butter lovers. I did have a problem with the first batch of peanut butter being a little to dry, so the next batch I just added a Tablespoon at a time of milk and it made them perfect! And the third batch I did with maraschino cherries chopped up and a little cherry extract. Those were the favorites of everyone that I had to stash some for myself and the husband! They were superb! Thank you kindly for such a fantastic recipe! My kids have LOVED helping me make these, not to mention they gobble them down before they even hit the fridge!

MNDiana
91

MNDiana

These are good & I like the idea that you get many kinds out of one batch. I thought the peanut butter ones lacked that peanut butter flavor, but it may be just me. Next time I'll play around with some other flavors which is really the best part of this recipe. There are so many differnt combinations you could do. Will definitely make again. I did use a dipping chocolate over the chocolate chips though--works better and you don't have to worry about tempering the chocolate & it maybe getting bloom. A mini crockpot works great for this--put chocolate in, let it sit stirring every so often so it doesn't burn on sides, when almost melted unplug it & the chocolate will finish melting & stay melted for a long time. I made smaller eggs so that they were easier to dip-if prefer larger eggs then you'll have to use two forks. I used different colored chocolates to decorate the outside like an Easter egg & to tell them apart. Also used different chocolates to dip-did chocolate egg in white chocolate, did peanut butter in dark chocolate & cream in dark chocolate. I didn't do the coconut because I was also serving macaroons so was worried about having too much.

JAMVS
61

JAMVS

I use melted Merckens chocolate discs, not chips and vegetable oil (the best tasting chocolate for these in my book are the Mercken's discs). Also, I noted that you should refrigerate for a short while so the candies are easier to roll and dip. These steps might help make these a favorite for you.

More Reviews

Similar Recipes

Peanut Butter Easter Eggs
(247)

Peanut Butter Easter Eggs

Chocolate Covered Cherries
(238)

Chocolate Covered Cherries

Easter Eggs
(96)

Easter Eggs

Chocolate Covered Cherries
(89)

Chocolate Covered Cherries

Chocolate Covered Peppermint Patties
(75)

Chocolate Covered Peppermint Patties

Chocolate Covered Pretzels
(57)

Chocolate Covered Pretzels

Nutrition

Amount Per Serving (48 total)

  • Calories
  • 204 cal
  • 10%
  • Fat
  • 9.3 g
  • 14%
  • Carbs
  • 30.9 g
  • 10%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chocolate Covered Cherries

>

next recipe:

Butter Cream Easter Egg Candies