Chocolate-dipped Easter eggs

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Chocolate-dipped Easter eggs

by Stella Zedman

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This is actually a double whammy recipe. The filling mixture is divided in half -- one half flavoured with peanut butter and the other with coconut. Which one do you like best? You’ll have to try both to find out!

Ingredients

2-1/2 cups (625 mL) powdered sugar
1/4 cup (50 mL) cream cheese
2 tbsp (30 mL) butter
1/2 tsp (2 mL) vanilla
1-1/2 cups (375 mL) flaked coconut (unsweetened)
1/3 cup (75 mL) peanut butter
2 cups (500 mL) semisweet chocolate chips
1 tbsp (15 mL) solid vegetable shortening

Cooking Instructions

Line a cookie sheet or large flat platter with waxed paper.
In a bowl with an electric mixer, beat together the powdered sugar, cream cheese, butter and vanilla until very creamy. Divide the mixture in half -- placing each half in a separate mixing bowl. Into one half of the mixture, stir the coconut -- mixing until evenly combined. Into the other half, stir the peanut butter. Mix well. Cover both bowls with plastic wrap and refrigerate for about 30 minutes -- or until firm enough to handle.
By hand, using one heaping teaspoon for each, roll the chilled mixtures into small, smooth egg shapes. Place them onto the prepared cookie sheet and place in the freezer for at least 30 minutes -- or until very solid.
Combine the chocolate chips and vegetable shortening in a microwave-safe bowl. Microwave on high power at 30 second intervals, stirring after each, until the chocolate is smooth and melted.
Remove the frozen eggs from the freezer. Using a toothpick as a handle, dip each one into the melted chocolate and place on the waxed paper to harden. The peanut butter ones are softer, so start dipping those first while they’re still firm. When all the eggs are dipped in chocolate, place in the refrigerator or freezer to harden. Remove from cookie sheet and store in a covered container in the refrigerator.

Servings: Makes about 3 dozen eggs