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Chocolate Easter Eggs Source: Taste of Home Magazine by Dorothy Cross Yield: 2 dozen
3/4 cup chunky peanut butter 1/4 cup butter - softened 1 cup coconut flakes 1/2 cup walnuts - chopped fine 1 1/2 cup to 2 cups confectioner's sugar - divided 2 cup (12 oz) semisweet chocolate chips 2 tbsp 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 its shape when formed. Shape into small egg-shaped pieces. Cover and chill for 1 hour.
In a double boiled, over hot water, melt chocolate chips and shortening, stirring until smooth. Dip eggs; place on waxed paper to harden. Chill.
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