Ingredients for Chocolate Covered Cream Center Eggs
- 8 ounces cream cheese (softened)
- 1/2 cup margarine (softened)
- Powdered Sugar
- 1/2 cup sweetened shredded coconut
- Vanilla Extract
- 1/2 cup creamy peanut butter
- Semi Sweet Chocolate Chips
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How to Make Chocolate Covered Cream Center Eggs
- In a large bowl, beat together 8 ounces of softened cream cheese and 1/2 cup of softened margarine until completely smooth and creamy.
- Gradually add 1 cup of powdered sugar, beating until the mixture is light and fluffy.
- Divide the cream cheese mixture evenly into three separate bowls.
- To the first bowl, add 1/2 cup of sweetened shredded coconut and 1 teaspoon of vanilla extract. Mix well.
- To the second bowl, add 1/2 cup of creamy peanut butter and 1 teaspoon of vanilla extract. Mix well.
- Leave the third bowl as plain cream cheese.
- Roll the cream cheese mixtures into small egg shapes (approximately 1 inch in diameter). Place them on a waxed paper-lined baking sheet.
- Refrigerate the egg-shaped candies for at least 2 hours, or until they are firm.
- Melt 12 ounces of semi-sweet chocolate chips in a double boiler or microwave-safe bowl in 30-second intervals, stirring until smooth.
- Using a fork, carefully dip each chilled cream cheese egg into the melted chocolate, ensuring it's fully coated.
- Place the chocolate-covered eggs back onto the waxed paper-lined baking sheet.
- Refrigerate for 10-15 minutes, or until the chocolate is set.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
73g
Fat
16g
Carbs
6g
