HOLIDAY COOKING # 541636
CHOCOLATE EASTER EGGS WITH COCONUT FILLING
8 oz. cream cheese, softened
1/2 lb. butter
3 tsp. vanilla*
2 1/2 lbs. powdered sugar
3 cups flaked coconut**
PEANUT BUTTER FILLING
(*)Change vanilla to 2 tsp.
(**)Replace coconut with 1 1/2 cups chunky peanut butter
Mold dough into an egg shape (large or small ones). Place egg(s) on waxed paper; refrigerate 2 to 3 hours.
1/2 lb. baking chocolate
1/4 block paraffin, chopped or shaved (add slowly)
Mix in double boiler until blended, then dip eggs and chill to harden. Use colored icing for decoration on top of egg.
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