Chocolate Easter Eggs Recipes

Steps:

• In a large bowl, cream the butter and peanut butter until fluffy. Gradually add 1 cup confectioners' sugar and mix well. Stir in coconut and nuts. , Turn peanut butter mixture onto a surface lightly dusted with some of the remaining confectioners' sugar; knead in enough of the remaining confectioners' sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill for 1 hour. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs; allow excess to drip off. Place on waxed paper; let stand until set. Chill.

Steps:

• In a large saucepan, combine the pudding mixes, butter and milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sugar and peanut butter. Cool slightly. , Shape 1/2 cupfuls into egg shapes. Place on a waxed paper-lined baking sheet; refrigerate until set., In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Return eggs to waxed paper to set. Decorate with icings and candies as desired. Store in an airtight container.

Steps:

• Place 3/4 of the milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and has a temperature of 113 degrees F (46 degrees C), about 5 minutes. Remove from heat.
• Stir in the remaining 1/4 of the milk chocolate. Stir well until smooth and chocolate has a temperature of 86 degrees F (30 degrees C).
• Spread 1 layer of chocolate evenly in the Easter egg mold halves using a pastry brush and refrigerate for 10 minutes. Remove from the refrigerator and add another layer of chocolate to each egg half. Chill for 10 minutes. Brush a third time with chocolate and chill for a final 10 minutes.
• Unmold egg halves carefully and trim the edges with a sharp knife. Brush the edges with a little melted chocolate, then carefully bring two halves together to form a single egg. Set back in the mold carefully and chill until set, 10 to 15 minutes.

Steps:

• In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 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 peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.

Steps:

• 1. In a large bowl. Mix on low speed softened butter, cream cheese and vanilla until smooth.
• 2. Beat in powdered sugar a little at a time. When all is combined and smooth. Divide the dough in to 4 or 5 individual bowls. It depends on how many flavors you are making.
• 3. To each bowl add your additions. Peanut butter to 1, coconut,and almonds to 2nd. Extract to 3rd,and mini flavored chips to 4th. If you have 5. Add your fruit like Maraschino cherries, Chopped nuts,apricots to the 5th bowl. Make 4 bowls,3 bowls by dividing dough equally. Choose your flavors. :)
• 4. With your hand knead in the additions to each bowl of dough. The peanut butter and the flavored extract bowls of dough will be slightly more sticky than the others. Put the peanut butter and extract dough in the fridge to chill a bit. It will be easier to handle later.
• 5. parchment paper,or wax paper line a large sheet pan.mold your dough in to egg shapes or balls,and refrigerate until ready to dip them.
• 6. In a stainless steel bowl over boiling water,or double boiler. Mix the chocolate chips,and the shortening,or wax. Stir until melted and combined well.
• 7. Dip each egg in the chocolate with a spoon. Let chocolate drip over bowl,and place on to parchment paper. Sprinkle right away with different colored sprinkles or candy toppings and melted chips optional.
• 8. refrigerate to set chocolate and serve. Keep loosely covered in fridge until ready to serve.

Steps:

• Cream butter and salt until fluffy.
• Gradually beat in Eaglebrand, vanilla and food coloring.
• Slowly beat in icing sugar until well blended.
• Knead with hands until mixture is smooth and pliable.
• Form mixture into eggs.
• Place onto waxed paper lined tray.
• Cover and chill for 4 hours or until firm.
• Resting each egg on a fork, dip into melted chocolate, letting excess coating drip off.
• Place back on tray, let stand until firm.
• Decorate with sprinkles while still moist, or let chocolate stand until firm and decorate with colored icings.
• Store covered at room temperature or in the refrigerator.

Steps:

• In a large bowl, mix milk, butter, corn syrup, salt and vanilla.
• Add icing sugar in 3 or 4 batches,stirring well after each addition.
• Mix well, then knead with hands, mixing in more icing sugar if needed, until mixture holds shape and is smooth.
• Take 1/4 of the mixture, and color it yellow for yolks.
• Form it into 10 to 15 small balls, set aside.
• Make 10 to 15 Larger balls with the remaining mixture.
• Flatten large ball in palm, place yellow ball in centre, then shape white mixture around it to form an egg shape.
• Place eggs on tray, cover well with plastic wrap so they do not dry out, and chill for at least 4 hours or until firm.
• Dipping Chocolate: Place chocolate and paraffin in bowl over hot (not boiling) water (approx 86 deg.) Use a fondue fork to dip eggs into chocolate.
• Place eggs on tray lined with waxed or parchment paper.
• Put in a cool place until chocolate is firm.
• Decorate if desired.

Steps:

• In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
• Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
• Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.