Homemade Peanut Butter Coconut Eggs

Here is another recipe for candy chocolate covered Easter eggs.  And these delicious eggs aren't just for Easter. Instead of making them into egg shapes, you can form them into balls and dip those in the melted chocolate.  These make for a wonderful sweet treat any time of the year. 

Ingredients

1/4 c. butter, softened
3/4 c. peanut butter
1 1/2 to 2 c. powdered sugar
1 c. sweetened coconut, shredded
1/2 c. walnuts, chopped fine (optional)
2 c. semi-sweet chocolate chips
2 Tbs. shortening

Directions

Cream the butter and peanut butter until light and fluffy on high speed.

Turn the mixer to low and mix in 1 cup powdered sugar. Stir in the coconut and chopped walnuts if desired. 

Turn out onto a board or countertop dusted with powdered sugar.  Knead in the rest of the powdered sugar until the mixture is no longer sticky and it will hold its shape. 

Form into egg shapes.  Place on a tray or cookie sheet lined with waxed paper. Cover and chill the eggs for about 4 hours or until they are firm. 

Melt chocolate chips and shortening in the microwave, stirring every 15 to 30 seconds until the chocolate is melted and smooth.  Or you can melt the chocolate chips on the stove top on a very low heat, stirring constantly until the chocolate chips are melted.

Place one egg on the tines of a fork or you can use one of those 2-pronged forks if you have one. Dip the egg into the chocolate, making sure all the exposed areas are covered in chocolate. Allow the excess chocolate to drip off, before placing the chocolate egg on the waxed paper. Do this to each egg until they are all coated in chocolate. 

You can decorate the eggs with colorful sprinkles while the chocolate is still soft. Or you can allow the chocolate to harden and then decorate with icing. 

Store the chocolate Easter eggs in a covered container at room temperature. You can also place them in the refrigerator if it is hot where you are to keep the chocolate from melting.