Homemade Easter Eggs Recipes

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LINDA'S BUTTER CREAM EASTER EGGS



Linda's Butter Cream Easter Eggs image

These eggs are really "WONDERFUL"... What a great idea to make with the kids for Easter! Try these, you will absolutely LOVE THEM! Please try my other recipes for Easter Eggs! Recipe #220348 and Recipe #220316.

Provided by Lindas Busy Kitchen

Categories     Candy

Time 3h

Yield 28-30 serving(s)

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
1/4 lb butter, softened
1 teaspoon vanilla
2 lbs confectioners' sugar
20 -23 ounces semisweet chocolate or 20 -23 ounces milk chocolate chips

Steps:

  • Mix the butter and cream cheese together.
  • (I put in the microwave for 30-45 secs. to soften).
  • Add the confectionary sugar about 1 cup at a time, along with vanilla, and mix well. (I use my hands).
  • Place the mixture in the freezer to chill for at least 20 minutes (You want it firm, but not frozen, so check it from time to time).
  • Form the mixture into egg shapes with your hands. (It is helpful to put some confectionary sugar on your hands so the eggs don't stick to them).
  • When you are done making the eggs, put them in freezer again for at least 25 minutes.
  • Melt the chocolate in a a double boiler.
  • Dip the bottom of the egg into the chocolate, then place it on a small flat dish. Take a spoon, and spoon some melted chocolate on top, spreading around with a butter knife. (Make sure you don't get it on too thick, or you won't have enough for the whole batch).
  • Arrange the chocolate coated eggs on an aluminum foil paper lined tray.
  • When done making eggs, put in the freezer for a few minutes to harden eggs.
  • Place each egg in a pastel colored paper cupcake cup.
  • Store in the refrigerator, covered with aluminum foil.

Nutrition Facts : Calories 287.1, Fat 16.9, SaturatedFat 10.3, Cholesterol 17.6, Sodium 60.6, Carbohydrate 38.9, Fiber 3.4, Sugar 32.2, Protein 3.2

HOMEMADE CHOCOLATE EASTER EGGS



Homemade Chocolate Easter Eggs image

This recipe is over 35 years old. My home economics teacher in high school had us make the eggs as a class project-and the candies have been a big hit ever since.-Julie Warren, Conyers, Georgia

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 10 eggs.

Number Of Ingredients 8

2 packages (3.4 ounces each) cook-and-serve pudding mix
1/2 cup butter, melted
1/2 cup milk
5 to 6 cups confectioners' sugar
2 cups peanut butter
4 cups semisweet chocolate chips
2 teaspoons shortening
Assorted decorating icings and cake decorator candy flowers

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.

Nutrition Facts : Calories 988 calories, Fat 57g fat (23g saturated fat), Cholesterol 26mg cholesterol, Sodium 488mg sodium, Carbohydrate 121g carbohydrate (105g sugars, Fiber 7g fiber), Protein 16g protein.

HOMEMADE EASTER EGGS



Homemade Easter eggs image

Make your own beautiful homemade chocolate Easter eggs, using milk, white and plain chocolate, with our ultimate step-by-step guide

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Snack, Treat

Time 55m

Yield Makes 1 x 14cm, 2 x 10cm or 4 x 8cm eggs

Number Of Ingredients 9

200g good-quality milk chocolate , about 36% cocoa solids
200g good-quality white chocolate
pink food colouring gel (optional)
100g plain chocolate , 70% cocoa solids (optional)
plastic Easter egg mould (made of two halves), either smooth or crackled (see tip)
wide artist's brush or clean pastry brush
kitchen thermometer that can read low temperatures
cotton or plastic gloves (from chemists)
a box , plus shredded paper or tissue to protect the egg (see tip)

Steps:

  • Wash each half of your Easter egg mould with hot soapy water and a soft sponge, then dry carefully. Using a ball of cotton wool, buff the inside of the mould. The better the shine on the mould, the better the finish on the chocolate.
  • Melt then temper the white chocolate for the brush strokes (see tip).
  • Colour half the melted white chocolate with a little of the gel if you want, then brush graphic stripes of chocolate onto the moulds. Let each colour set before you add the next (setting is really speedy if you've achieved good temper). Go over some stripes twice, to make the colours pop out. Repeat the melting and tempering process with the dark chocolate, if you like.
  • Line a baking sheet with parchment. Melt and temper the milk chocolate. Half-fill one mould with the chocolate, then tip it this way and that to completely cover the mould.
  • Pour the excess back into the chocolate bowl, and scrape a palette knife across the mould to clean it up. Repeat with the other half of the egg. Set the moulds, flat-side down, on the lined sheet. Transfer to the fridge and leave to set for about 10 mins.
  • When the chocolate is solid, flex the moulds to gently release. Take your time - you will see the air slowly creepy its way between the plastic and the shiny, hard chocolate. Heat oven to 180C/160C fan/gas 4.
  • Heat a baking sheet in the oven until warm. Put the gloves on (prevents fingerprints) and pick up one side of the egg. Any messy edges can be melted flat by holding them against the tray. Next, carefully rub the flat edge of the egg on the tray to melt it a little.
  • Repeat with the second side. If you're struggling to pick up the egg from the tray, use your palette knife to help.
  • Hold the melted edges of the egg together for a few moments until they stick. Wipe away any excess, then leave the egg to set in the fridge for a few mins. The egg is now ready to give or wrap up for Easter. Store in a cool place away from fluctuating temperatures.

Nutrition Facts : Calories 674 calories, Fat 42 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 60 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.2 milligram of sodium

HOMEMADE EASTER EGGS



Homemade Easter Eggs image

My Grandmother has made these as long as I can remember. Was given the recipe when I got married. They are very good.

Provided by Misti_Country_Girl

Categories     Candy

Time 1h50m

Yield 12-15 serving(s)

Number Of Ingredients 6

1/2 cup Karo syrup
3 cups sugar
1 cup water
1 egg white
melted chocolate, to cover
1 cup peanut butter

Steps:

  • Bring sugar, water, and Karo syrup to a boil.
  • While that is heating, beat egg white until it is stiff and peaks.
  • Once syrup reaches a rolling boil, remove one cup and continue boiling the remaining syrup to 'Hard Crack' stage.
  • Beat the one cup into egg white slowly and steadily until it thickens.
  • Add Peanut Butter, mix thoroughly.
  • Once the remaining syrup reaches 'Hard Crack', remove from heat and beat slowly and steadily into the eggwhite/syrup/peanut butter mixture.
  • Cool until it is easily handled.
  • Form into the shape of an egg (kneading is necessary as it will get a crumbly texture as it cools). knead it until it is smooth and form in the shape of an egg.
  • Once cooled completely, cover with melted chocolate. Can be decorated with icing if desired.
  • Makes about 15 palm sized eggs. Great gifts for Teachers, bus drivers, co-workers, etc --.

Nutrition Facts : Calories 357.6, Fat 10.8, SaturatedFat 2.2, Sodium 103.9, Carbohydrate 64, Fiber 1.3, Sugar 55.4, Protein 5.7

EASTER EGGS



Easter Eggs image

If you want to wow your family with extra special Easter eggs, this is the recipe for you! These are peanut butter and coconut cream eggs dipped in chocolate. They are both delicious and beautiful!

Provided by Joan Zaffary

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 3h10m

Yield 60

Number Of Ingredients 8

2 pounds confectioners' sugar
¼ pound margarine, softened
1 (8 ounce) package cream cheese
2 teaspoons vanilla extract
12 ounces peanut butter
1 pound flaked coconut
4 cups semisweet chocolate chips
2 tablespoons shortening

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.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 25.2 g, Cholesterol 4.1 mg, Fat 14.3 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 8.1 g, Sodium 58.8 mg, Sugar 22 g

HOMEMADE CHOCOLATE SURPRISE EASTER EGGS



Homemade Chocolate Surprise Easter Eggs image

Here's a fun Easter surprise: Make your own hollow chocolate eggs and fill them with surprise treats. The egg-shaped silicone molds will do most of the work for you, making them look pretty and polished.

Provided by Riley Wofford

Time 45m

Yield Makes Eight 2-inch or Five 4-inch Eggs

Number Of Ingredients 4

2 ounces yellow, blue, or pink candy melts (or combination), such as Wilton
1 to 2 teaspoons vegetable shortening, or as needed
12 ounces dark-coco candy melts, such as Wilton
Candies, such as jelly beans and milk-chocolate eggs, for filling

Steps:

  • Melt colored melts in a heat-proof bowl (or separate bowls, if using multiple colors) according to package instructions until completely melted and smooth. Consistency should be loose but spreadable; if too thick, stir in shortening, 1/4 teaspoon at a time, until proper consistency is reached.
  • Using a food-safe paintbrush, brush insides of clean, dry 2-inch or 4-inch egg molds with light-handed, wide brushstrokes of colored melt. Refrigerate 5 minutes, or let set in a cool place about 30 minutes.
  • Melt cocoa melts in a heatproof bowl according to package instructions until completely melted and smooth. Let cool until warm and pourable but no longer hot to the touch (if too hot, it will melt the brushstroke design). Working one at a time, pour 1 to 2 tablespoons cocoa melt (depending on size of mold) into each mold, over colored brushstrokes. Use a clean food-safe brush to gently brush chocolate into an even layer over bottom and up sides of each egg until completely covered, taking extra care when brushing over colored brushstrokes. Let set, then repeat 2 to 3 more times, until you have a nice, thick layer. (This will make the eggs sturdier and keep them from breaking during assembly.)
  • Scrape edges of molds with a sharp paring knife to create clean edges; reserve any remaining chocolate to remelt for assembly. Refrigerate 5 to 10 minutes (to set and make easier to remove).
  • Meanwhile, reheat reserved chocolate until smooth and brushable. Gently pop each egg half out of its mold, then fill one half with candies and brush edges with reserved chocolate. Press second egg half at seam until connected. Repeat with remaining eggs. Scrape seams of eggs with paring knife again to create a smooth oval. Handle with care and store in a cool, dry place up to 1 week.

HOMEMADE REESE'S EGGS RECIPE



Homemade Reese's Eggs Recipe image

You can now make one of the best types of Reese's with our homemade Reese's Eggs. They are extremely delicious.

Provided by Contributor

Categories     Dessert

Time 45m

Number Of Ingredients 7

3 cups powdered sugar
1½ cup creamy or crunchy peanut butter
¼ cup butter (or margarine, melted)
2 Tablespoons milk
oval or egg shaped cookie cutter
22 ounces milk chocolate chips (2 (11 ounce) bags, divided)
2 Tablespoons shortening

Steps:

  • Beat powdered sugar, peanut butter and butter together. Dough will be crumbly. Add two tablespoons of milk and continue to beat together, until the dough softens. (Note, dough will still be crumbly- this is fine!)
  • Working with about 1-2 cups of dough at a time, roll the dough into about 1/2 inch thickness on a flat, floured surface, and use cookie cutter to make eggs.
  • Place the eggs on a cookie sheet and chill in freezer for at least one hour.
  • When ready to dip, melt 1 bag of milk chocolate chips with 1 tablespoon of shortening in a microwave. You may need a bit more shortening to thin it out.
  • Dip each egg, covering completely, and place on wax paper until set.
  • If you need more chocolate, melt second bag with more shortening.

Nutrition Facts : Calories 216 kcal, Carbohydrate 22 g, Protein 5 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 6 mg, Sodium 110 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

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From thespruceeats.com
  • Creme Eggs. Creme Eggs are just like your favorite store-bought Easter eggs! These creamy white fondant candies have a surprise inside their chocolate-dipped shell: a beautiful yellow "yolk."
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