White Chocolate Easter Eggs Recipes

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WHITE CHOCOLATE EASTER EGG CANDIES



White Chocolate Easter Egg Candies image

Candy making can be easy! Have kids help roll the candies in sprinkles, colored sugar or jimmies. Store in an airtight container in the refrigerator. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield About 2 dozen (1-1/2 pounds).

Number Of Ingredients 5

1 package (10 to 12 ounces) white baking chips
3 ounces cream cheese, cubed
1 teaspoon water
1/2 teaspoon vanilla extract
Colored sprinkles, colored sugar and/or jimmies

Steps:

  • In a microwave-safe bowl, melt the chips at 50% power. Add the cream cheese, water and vanilla; stir until blended. Chill until easy to handle, about 1 hour. Quickly shape into 1-1/4-in. eggs. Roll in sprinkles, colored sugar or jimmies. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 76 calories, Fat 5g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 22mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

WHITE CHOCOLATE EASTER EGGS



White Chocolate Easter Eggs image

From Niceville, Florida, Diane Hixon writes, "My kids loved these homemade candies when they were growing up. The eggs are pretty and taste so sweet!"

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 4 dozen.

Number Of Ingredients 7

1/2 cup butter, cubed
3 cups confectioners' sugar
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
2 cups finely chopped pecans
1 pound white candy coating, melted
Gel food coloring, optional

Steps:

  • In a large saucepan, melt butter. Stir in the confectioners' sugar, milk and vanilla until smooth. Stir in pecans. Transfer to a bowl. Cover and refrigerate for 2 hours or until easy to handle. Drop by level tablespoonfuls onto waxed paper-lined baking sheets. Form into egg shapes. Cover and refrigerate overnight., Dip eggs into candy coating. Place on waxed paper until set. If a speckled look is desired, dip a small crumpled ball of waxed paper into food coloring. First gently press waxed paper onto a paper plate to remove excess food coloring, then gently press color onto eggs. Repeat if needed. Blot eggs with a paper towel.

Nutrition Facts : Calories 144 calories, Fat 9g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 25mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE COVERED EASTER EGGS



Chocolate Covered Easter Eggs image

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.

Provided by JAMVS

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 2h30m

Yield 48

Number Of Ingredients 9

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
1 cup flaked coconut
1 cup unsweetened cocoa powder
2 cups semisweet chocolate pieces
1 tablespoon shortening or vegetable oil

Steps:

  • 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 204.1 calories, Carbohydrate 30.9 g, Cholesterol 10.2 mg, Fat 9.3 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 4.7 g, Sodium 57.9 mg, Sugar 28.1 g

WHITE CHOCOLATE PEANUT BUTTER EGGS



White Chocolate Peanut Butter Eggs image

Perfect for Easter, these White Chocolate Peanut Butter Eggs are a delightfully decadent dessert that requires no baking. Take a little bite of heaven with each sinfully sweet morsel!

Provided by SoFabFood

Categories     Dessert

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup creamy peanut butter (you can use crunchy if you prefer)
2 cups confectioners' sugar
1/4 cup no salted butter, melted
2 tablespoons chocolate milk
1 (10 ounce) bag white chocolate melting wafers (We used Ghirardelli®)
1 tablespoon coconut oil, softened
pastel candy sprinkles (optional)
silicone egg mold we used a large mold with 6 egg

Steps:

  • Combine peanut butter, butter, and milk, then mix in the confectioner's sugar until you have a batter consistency. Set aside.
  • Sprinkle your sprinkles in the silicone molds, spreading them out a bit so they are not all at the bottom.
  • Melt chocolate wafers in a microwave-safe bowl on defrost or 1/2 power setting for 30 seconds. Remove, stir, and if not completely melted, continue in microwave for 15-second intervals until completely melted.
  • Pour half of the mixture evenly into the molds, and with a spoon, "paint" some of the chocolate up the sides.
  • Place about a tablespoon of the peanut butter in the center of each of the eggs, then cover with the remaining melted chocolate. You may need to remelt the chocolate in the microwave for 15 seconds depending on how long this step takes you.
  • Place the mold in the freezer to allow the chocolate to harden, about an hour.
  • Store in freezer until ready to eat. These can last in the freezer for about a week.

Nutrition Facts : Calories 750.2, Fat 47.7, SaturatedFat 17.2, Cholesterol 31.4, Sodium 403.2, Carbohydrate 73.3, Fiber 3.9, Sugar 65.4, Protein 16.6

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