Candy

CHOCOLATE EASTER EGGS

  • 3/4 cup Peanut butter, crunchy
  • 1/4 cup Butter, softened
  • 1 cup Coconut flakes
  • 1/2 cup Walnuts, finely chopped
  • 1 1/2 -2 cups Confectioner's sugar, divided
  • 2 cups Semi-Sweet Chocolate Chips
  • 2 tablespoons Shortening

    • In a mixing bowl, cream peanut butter and butter until well mixed. Fold in coconut, nuts and 1 cup sugar; mix well. Sprinkle some of the remaining sugar on a board. Turn peanut butter mixture onto board; knead in enough of the remaining sugar until mixture holds it's shape when formed. Shape into small egg-shaped pieces. Cover and chill for 1 hour. In a double boiler over hot water, melt chocolate chips and shortening, stirring until smooth. Dip eggs in chocolate; place on waxed paper to harden. Chill. Makes 2 dozen.

    Source: Taste of Home

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cindy Dunn of Milford, NH. 

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