Easter Candy Eggs

Also, see How to Make:
Easter Marshmallow Treats | Easter Nests

Easter time is a great time to make your own special treats. There are many fun Easter treats that can be made, but the chocolate Easter eggs below will be a favorite with everyone, young and old. The recipes below show two different varieties of chocolate Easter eggs. They both have a delicious filing in the middle that everyone will enjoy.

Peanut Butter Easter Eggs | Coconut Easter Eggs

Peanut Butter Easter Eggs
Ingredients:
	2 tbsp. butter 4 oz. cream cheese 1/4 tsp. salt 3/4 tsp. vanilla		3/4 cup creamy peanut butter 2 cups powdered sugar 1 1/2 cups milk chocolate chips 1 tbsp. vegetable oil

Allow the butter and cream cheese to soften and then blend together until creamy and smooth. Add the salt, vanilla, and peanut butter to the cream cheese mixture and beat well blended.
Gradually add in the powdered sugar until it is all added and mixed in evenly with the other ingredients.
After it is well blended, cover and place this mixture in the refrigerator to chill for 2 hours.
Once the mixture has chilled, begin shaping the eggs. Use a rounded teaspoon of the peanut butter and cream cheese mixture, roll it around in the palm of your hand to make a ball and then roll back and forth to create the egg shape. Use your fingers to do any final shaping that is necessary. Place the egg on a cookie sheet lined with wax paper or parchment paper.
Roll the eggs until all the mixture has been shaped. Cover lightly with wax paper and place back in the refrigerator for 2 hours before dipping in chocolate.
While the eggs are chilling, melt the chocolate chips in the microwave. Cook the chocolate in 30 second intervals. Stir it after each interval so it does not overheat. When the chocolate is almost completely melted, stir in the vegetable oil. Heat another 20 seconds and stir until all the vegetable oil is mixed in and the chocolate is silky smooth.
Remove the eggs from the refrigerator and begin dipping in the chocolate. Place an egg in the chocolate, roll around until it is evenly coated and then lift out with a fork.
Tap the fork on the side of the bowl to remove some of the chocolate. Then scrape the excess chocolate off the bottom of the fork by dragging it along the edge of the bowl.
Use a toothpick to help slide the chocolate coated egg off the fork and on to the lined cookie sheet. Coat all of the eggs in this manner.
Once all the eggs are coated, allow the chocolate to harden. To speed this process along, place the chocolate covered eggs in the refrigerator.
		Once the chocolate has hardened, the creamy peanut butter Easter eggs are ready to enjoy.
Get Peanut Butter Easter Eggs recipe.

Coconut Easter Eggs
Ingredients:
	6 tbsp. mashed potatoes (do not salt) 1 cup shredded coconut 1/4 tsp. salt 1/2 tsp. vanilla		1 3/4 cups of powdered sugar 4 oz. semi-sweet chocolate 1/2 tbsp. vegetable oil

		In a medium mixing bowl, add the mashed potatoes, coconut, salt, and vanilla. Mix until well blended.
		Gradually add in the powdered sugar and mix well until all the sugar has been added.
		Cover the mixture and place in the refrigerator overnight or for at least 3 hours.
		Remove from the refrigerator and begin shaping the eggs. Use a rounded teaspoon of the coconut mixture, roll around in the palm of your hand to make a ball and then roll back and forth to create the egg shape. Use your fingers to do any final shaping that is necessary. Place the egg on a cookie sheet lined with wax paper or parchment paper.
Note: While you are rolling the eggs, you may get a build up of the mixture on the palm of your hands. This may make it difficult to roll the eggs smoothly. If you experience this build up, scrape your palms with a spoon and then continue rolling.
		Roll the eggs until all the mixture has been shaped. Place back in the refrigerator for 2 hours before dipping in chocolate.
		While the eggs are chilling, melt the semi-sweet chocolate in the microwave. Cook the chocolate in 30 second intervals. Stir it after each interval so it does not overheat. When the chocolate is almost completely melted, stir in the vegetable oil. Heat another 20 seconds and stir until all the vegetable oil is mixed in and the chocolate is silky smooth.
		Remove the eggs from the refrigerator and begin dipping in the chocolate.
		Place an egg in the chocolate, roll around until it is evenly coated and then lift out with a fork. Tap the fork on the side of the bowl to remove some of the chocolate. Then scrape the excess chocolate off the bottom of the fork on the edge of the bowl.
		Use a toothpick to help slide the egg off the fork and on to the lined cookie sheet. Coat all of the eggs in this manner.
Once all the eggs are coated allow the chocolate to harden. To speed this process along, place the chocolate covered eggs in the refrigerator.
		Once the chocolate has hardened, the Easter eggs can be transferred to a plate and are then ready to enjoy.
Get Coconut Easter Eggs recipe.