Here are a few of the Easter Candy recipes posted on TKL the last couple of weeks. Included is another way to do the easter baskets:

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Re: Peanut Butter Eggs

1 pint marshamallow cream
20-oz jar peanut butter
1 1/2 cups margarine
2 pounds powdered sugar
8 ozs. coating chocolate

Cream together marhsmallow cream, peanut butter
and margarine. Gradually add powdered suar until
well mixed. Shape into medium sized, eggs. Melt
choclate in double boiler. Dip each egg in chocolate
and place on waxed paper until cooled. Makes 2-3
dozen.

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Peanut Butter Eggs

3/4 cup peanut butter
1/4 cup butter
1 teaspoon salt
14-oz can condensed milk
1 teaspoons vailla extract
4 cups sifted powdered sugar
1 3/4 pounds light coating chocolate

Combine all ingredients except chocolate and mix
well. Chill overnight in refrigerator. Shape into small
egg shaped balls. Melt chocolate in double boiler. Dip
each egg in chocolate and set aside to cool and set.
Makes 8 dozen small. oooooooooooooooooooooooooooooooooPeanut Butter Eggs

1-1/2 cups graham cracker crumbs
1 box powdered sugar
1 cup peanut butter ( creamy or crunchy )
1 cup chopped pecans
1 cup coconut
1 -1/2 tsp. vanilla
1/2 tsp. butter flavoring
1 stick melted butter

Mix all ingredients. Mixture will be stiff and you will
have to use your hands. Shape into balls or eggs. Melt
1 bar german chocolate and 1/2 cake paraffin in
double boiler. Dip balls or eggs in melted chocolate
mixture. Lay on wax paper and cool. *I double
chocolate part and double dip. These feeze great and
are a family favorite.

Make the eggs small, in that they are
very rich. ( I use 1-1/2 sticks melted butter.)

oooooooooooooooooooooooooooooooooChocolate Covered Peanut Butter Eggs

1/4 c Margarine or butter
1/4 c Brown Sugar
3/4 c Powdered Sugar
1/2 c Smooth Peanut Butter
1 t Vanilla
1 pk Semi-sweet chocolate chips
2 tb Shortening

In 1-quart microwave-safe bowl, microwave
margarine and brown sugar on 100% power (high) 1 to 1 1/2 minutes, stirring every 30 seconds or until brown sugar is melted. Stir in powdered sugar,
peanut butter and vanilla. Shape by teaspoonfuls into egg
shapes.Chill.

In double boiler or heavy saucepan, over low heat, melt
chocolate chips and shortening. With wooden pick, dip each egg into
chocolate mixture, coating completely. Place on wax paper-lined baking
sheets. Chill.

Store in refrigerator.

oooooooooooooooooooooooooooooooooEASY TURTLE CANDY

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz Pecan halves (about 72)
24 Caramel candies
1 t Shortening
6 oz Semi-sweet chocolate chips

Heat oven to 300ø. Cover cookies sheet with
aluminum foil, shiny side up; lightly grease. For each candy,
place 3 pecan halves in a "Y" shape on foil. Place 1
caramel candy in center of each "Y". Bake just until
caramel is melted, about 9 - 10 minutes. Heat
shortening and chocolate chips over low heat just
until chocolate is melted. Spread over candies and
refrigerate 30 minutes.

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marshmallow candy I

Line a 15x10x1 inch pan with brown paper.

Soften 2 envelopes unflavored gelatin in 1/2 cup cold water.

In a 2 quart suacepan, mix 1 cup sugar, 1 cup light corn
syrup and 1/3 cup water. Cook and stir till sugar
dissolves. Cook, without stirring, to 240 degrees.

Stir in gelatin and a tespoon vanilla. cool 10 minutes.
Slowly add syrup to 1 stiffly beaten egg white (or use
dried), beating on high speed of electric mixer to soft
peaks.

Spread candy into pan; let stand, uncovered,
overnight. dust a sheet of brown paper with powered
sugar. Invert candy onto the sugar. Moisten top piece
of brown paper by brushing with water; peel off. Dip
a small metal open cookie cutter in cold water; cut out
figures. Gently push from cutter.

Melt 1 1/2 pounds dipping chocolate over hot water, stirring constantly.
Do not add any liquid. Dip cut outs one at a time.
Place on waxed paper to dry. I give the little fellows a
dot of gel for an eye. makes about 42. I usually make
dark bunnies and tint some coating pale yellow for
chicks.

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COCONUT CREAM EGGS

2 pounds powdered sugar
2 tablespoons butter
8 ounces cream cheese, softened
1 teaspoon vanilla
12 ounces coconut
16- ounce package chocolate chips
1 block paraffin.

ream together sugar, butter and cream cheese. Add
vanilla and coconut and mix well. Form into small egg
shaped balls. In double boiler, combine chocolate
chips and paraffin and melt, stirring constantly. Dip
eggs in melted chocolate to coat. Set aside to cool.

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BUTTER CREAM EGGS

4 ounces cream cheese
1 pound powdered sugar
8 tablespoons butter
1 teaspoon vanilla
8 ounces coating chocolate

combine all ingredients except chocolate and mix until
smooth. Form into small egg shaped balls. Chiil in
freezer before dipping. Melt chocolate and dip each
candy into it. Place on waxed paper.

oooooooooooooooooooooooooooooooooCRISPY PEANUT BUTTER EGGS

2 cups peanut butter
1 pound powdered sugar
3 cups Rick Krispies
1/4 cup butter, softened
4 ounces German sweet chocolate
1/2 bar paraffin

Combine all ingredients except chocolate and paraffin.
Mix well. Mold into egg shapes. Melt chocolate and
paraffin and dip each egg. Place on waxed paper to
cool.
oooooooooooooooooooooooooooooooooEASTER EGG NESTS

Ingredients:
DARK CHOCOLATE CANDY
CHOW MEIN NOODLES
JELLY BEANS

Melt the chocolate and let it cool slightly. Mix the
chow mein noodles into
chocolate carefully so not to break them into smaller
pieces. When the
chocolate is cooled sufficiently to handle, mold this
mixture into small
bird shaped nests. Before the mixture has time to
harden, place the jelly
beans or small candy easter eggs in the bowl of the
nest. They will stay
put when mixture cools. Easy and fun to make.Use
your imagination as to
items you could place in the nests.

oooooooooooooooooooooooooooooooooBUTTERSCOTCH NESTS

6 ounces butterscotch morsels
1/2 cup peanut butter
3 ounce can chow mein noodles
2 cups minniature marshmallows

Melt morsels and marshmallows together. Stir in
peanut butter. Add noodles until thoroughly coated.
Shape into nests with hands. May need to reshape as
cooling. Chill until set. Fill with robin egg malted balls.

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COCONUT JOYS

1/2 C. Butter or oleo
2 C. powdered sugar
3 C. (8 ounces) Coconut
2 squares unsweetened chocolate, melted

Melt buetter or oleo in large sauce pan.
Remove from heat. Add powdered sugar and
coconut. MIX WELL.
Shape into small balls. Place on wax paper-lined
cookie sheet and make an indent in the center
of each. Fill centers with melted chocolate
Chill. Store in frig. Makes 3 doz.

I make the above at Christmas time. I make the
next recipe at Easter -

Follow the recipe above but add green food
coloring to coconut, sugar mixture and
MIX WELL. After filling the centers with
chocolate place tiny jelly beans in each "nest"
(The kids can put the "eggs" (jelly beans) in
each nest.) Chill / store in frig.

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Posted by NancyI made birds nest using store bought donuts, store
bought frosting, cocoanut and jelly beans. First tint the
cocoanut with green food coloring. Now frost the
donuts and while frosting is still fresh and kind of wet
add the tinted cocoanut. Then top with jelly beans.
quick and

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Cookies on a stickHi....Make some cookies on a stick. I bought the
pre-formed cookie trays for my 3 year old and he
loves them. His friends (ages 1 to 5) love them too.
You can buy the cookie trays at a craft store
(Michael's in our area). The trays come with 6 cookie
forms....I have easter bunnies as well as hearts and
Mickey Mouse forms. You buy the cookie sticks and
mix up your favorite (or your child's favorit) cookie
recipe and press into the pans, put in the cookie sticks
and bake til done. Just follow the directions on the
label that comes with the pans. They're easy, a great
treat, the kids love 'em, and everyone will think you
slaved over the cookies!!!

ooooooooooooooooooooooooooooooooTitle: DIABETIC FUDGE
Categories: Low-cal, Chocolate, Desserts
Yield: 32 Servings

1 14 1/2 oz. evaporated milk
3 tb Cocoa
1/4 c Oleo
Liquid Sweetner to equal 1/2 cup of sugar
1/4 ts Salt
1 ts Vanilla
2 1/2 c Graham cracker crumbs
1/4 c Nuts

Combine milk and cocoa in saucepan. Beat well. Add
oleo, sweetner, salt. Bring to boil. Remove from heat.
Stir in remaining ingredients except 1/4 cup graham
crackers. Cool about 15 minutes. Divide mixture into
32 balls. Roll in remaining cracker crumbs and chill.

oooooooooooooooooooooooooooooooooTitle: DIABETIC EASTER FUDGE
Categories: Low-cal, Chocolate, Desserts
Yield: 8 Servings

1 Sq unsweetened chocolate
1/4 c Evaporated milk
1/2 ts Vanilla
1 ts Artificial liquid sweetener
1 pk Vanilla or chocolate artificially sweetened
pudding powder
(or 8 tsp. finely chopped Nuts)

Melt chocolate in top of double boiler over boiling
water. Add evaporated milk and mix. Cook 2-3
minutes, then add vanilla and sweetener. Spread on
small foil pie pan or plate. Chill. Cut into 8 pieces.
Form into egg shaped balls and then roll lightly in
pudding powder or chopped nuts.

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Title: DIABETIC FUDGE
Categories: Low-cal, Chocolate, Desserts
Yield: 8 Servings

1 Env gelatin
1/4 c Water
1 Sq unsweetened chocolate
1/8 ts Cinnamon
3/4 ts Liquid food sweetener
1/4 c Water
1/2 c Evaporated milk
1/2 ts Vanilla
1/4 c Chopped nuts

Soften gelatin in 1/4 cup water for 5 minutes. Melt
chocolate with cinnamon and sweetener; add milk and
water slowly. Add gelatin. Stir until dissolved.
Remove from fire. Add vanilla, cool. When mixture
begins to thicken, add nuts. Turn into cold pan. When
firm cut into pieces.