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Easter Eggs

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  • 3/4 c Chunky peanut butter
  • 1/4 c Butter; softened, (margarine can be used)
  • 1 c Flaked coconut
  • 1/2 c Finely chopped walnuts; (I use my food processor to finely chop the nuts)
  • 2 c Confectioners' sugar; (divided)
  • 2 c Semisweet chocolate chips
  • 2 tb Shortening


In a mixing bowl, cream peanut butter and butter. Fold in coconut, nuts and 1 cup of the confectioners' sugar and mix well. Sprinkle confectioner's sugar on a board to keep candy mixture from sticking. Turn candy mix onto the board and knead in enough of the remaining sugar for the mixture to hold its shape. Shape mixture into small egg shaped pieces. Cover and chill for about 1 hour. In a double boiler over hot water melt chocolate chips and shortening, stir until smooth. Dip eggs into the chocolate and place on waxed paper to harden. Chill. Makes approximately 2 dozen eggs.
NOTE: For a pretty look, the eggs can be decorated with sprinkles or other candies.
My Mom made these eggs for years and they have become a tradition in my family.
Posted to TNT Recipes Digest by "Barb Horton" <> on Mar 25, 1998