This dish gives the traditional gazpacho a Mexican flavor. While still letting the fresh vegetables stand out, poblano and jalapeño peppers give it some heat.
| Prep Time: | 30 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 48 |
| Yield: | 3 pounds candy |
Ingredients
- 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 (Optional)
- 1 cup flaked coconut (Optional)
- 1 cup unsweetened cocoa powder (Optional)
- 2 cups semisweet chocolate pieces
- 1 tablespoon shortening or vegetable oil (Optional)
Instructions
- 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 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 58 mg |
| Sugars | 28 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Chocolate covered eggs should involve two ingredients: -chocolate -eggs
Turned out great & brought back memories of childhood! My family loved them! Divided into 3 parts, peanut butter, coconut and cherry nut! They were all delicious!
These are very popular, especially the peanut butter eggs.
Plain and coconut fillings were perfect. Chocolate and Peanut Butter fillings were too dry. Will try to melt unsweetened chocolate instead of cocoa for the Chocolate filling and maybe an extra TBSP or 2 to the Peanut Butter filling.
I only made the peanut butter and coconut eggs, but they were great!!! I will definitely be saving this recipe for future years.
taste was good but could not mold and took 3.5 hours to make
The filling works well. I chopped pistachios and cherries together instead of using the cocoa powder as the third batch. Although it was a little wet it did form well.
No changes, loved it.
No changes, loved it.
Made this recipe with an after school culinary class I teach at my job. It was a great 45 minute Easter treat for these 12-15 year olds! The end product was very impressive for something so simple and fun to make. They reminded me of a good truffle and I was pleasantly surprised how great they came out. I found the recipe to be very forgiving, (12 yr olds tend to wing it with measurements when not closely watched, and YOU try watching 7 or 8 at once!) and a smart addition can easily correct consistency or textural problems with the “dough”. I recommend adding a cherry, small strawberry, pretzel, almond, even bacon to the center of each, and mix them up when you platter them. (always be aware of any food allergies of your guests, of course) This gives them a fun “Easter egg” feel, as you never know what you’ll get when you open one. The fruit or nuts are a nice respite to the sugar on sugar on sugar of the eggs also. All in all- a fun and simple recipe, one I will certainly make again. Thanks!
This is a quick and easy recipe and everything tasted just yummy! As someone else mentioned, I too only use Merckens chocolate discs, as it is the best tasting.
I just finished making these with four 13 year olds..Such fun. I did find that using melting discs worked much better then chocolate chips. We made coconut, Nutella, and peanut butter..All are very good. We used milk chocolate on the peanut butter and Nutella, and on the coconut we used dark chocolate. Next time I will buy more dipping forks, they worked great..
My daughter and I made these for a family gathering, and they were fantastic! Everyone loved them. We also made some with coffee extract. Although the peanut butter ones went the fastest. Will be using this recipe again.
Great treat. I would make them smaller next time. More bite size. I added a table spoon of instant coffee powder to one batch. Very good.
This recipe was so difficult and time consuming to make I wouldn’t suggest that anyone but a professional try it. The chocolate does not go on smoothly no matter how soft and liquidy I made it. In the end there was too much chocolate on the eggs and it wasn’t smooth. It took over an hour to prepare and in the end it wasn’t edible. WAY too much sugar as well. I might as well have just put a spoonful of sugar in my mouth and mixed in some melted chocolate to get the same effect.
I loved the idea of this recipe but felt it needed to be altered a bit. The main change which I made is I used about half as much sugar as the recipe calls for. This did make the dough mixture a little harder to form, but the finished chocolates had creamy, nicely sweet centers. I’ll also note that less sugar ensures the peanut butter centers stay moist (some reviwers indicated problems with dry peanut butter centers . For the centers I made four flavors: 1.orange – using orange oil, 2.peppermint – using pepperment oil, 3.Nutella, and 4.Peanut Butter. The two favorites in my family were the peppermint and peanut butters centers, but orange and nutella were also good. Overall, Thank you and I will definitely make these again!!!
I always wanted to make Easter eggs, I came across this recipe. I cut it in half and used butter instead of margarine..WOW…I just tried one of the coconut eggs, it makes about 16 eggs of coconut and 16 peanut butter. The peanut butter ones are in the freezer as we speak..THANKS for the great recipe. Can’t wait for my family to taste them…Happy Easter….AAAAAAAAA+++++++++
Such an awesome recipe. The kids ate them as fast as I could make them. They even asked to eat the filling without the chocolate coating.
Excellent
Don’t like with mint…good with coconut and chocolate/almond and peanut butter…add more peanut butter.
Wow! These were awesome. I made the peanut butter and coconut flavours. Tried the third part with Nutella–was also very good. Hint– Don’t try with marshmallow cream–way too sticky to handle and I had to doctor it up with cocoa and rice crispies to make the dough managable–still turned out fine and did not go to waste–some folks liked them the best! I think you could half the recipe without worry if you wanted to.