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Chocolate Covered Easter Eggs

Rated as 4.5 out of 5 Stars

"This is a great recipe that you can add different ingredients to that will make 4 different kind of eggs...all yummy. I always get tons of compliments when I make these."
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2 h 30 m servings 204 cals
Original recipe yields 48 servings (3 pounds candy)


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  • Prep

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  1. In a large bowl, mix together the butter, vanilla, and cream cheese. Stir in confectioners' sugar to make a workable dough. For best results, use your hands for mixing.
  2. Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in peanut butter. Mix coconut into the third part, and cocoa powder into the last part. Roll each type of dough into egg shapes, and place on a waxed paper-lined cookie sheet. Refrigerate until hard, at least an hour.
  3. Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in a teaspoon of the shortening or oil until it thins to your desired consistency. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set. Refrigerate for 1/2 hour to harden.

Nutrition Facts

Per Serving: 204 calories; 9.3 g fat; 30.9 g carbohydrates; 2.4 g protein; 10 mg cholesterol; 58 mg sodium. Full nutrition

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  1. 104 Ratings

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Most helpful positive review

This was an incredible recipe! I only separated it into thirds because I'm not a big chocolate (center) fan and from what others' reviews on it were. And, instead of forming them into egg shap...

Most helpful critical review

These were good, but very hard to dip in chocolate. I used sweetened coconut because that's all I had. And I used mint extract in one batch, but should've used peppermint extract, the taste wa...

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Least positive

This was an incredible recipe! I only separated it into thirds because I'm not a big chocolate (center) fan and from what others' reviews on it were. And, instead of forming them into egg shap...

These are good & I like the idea that you get many kinds out of one batch. I thought the peanut butter ones lacked that peanut butter flavor, but it may be just me. Next time I'll play around ...

I use melted Merckens chocolate discs, not chips and vegetable oil (the best tasting chocolate for these in my book are the Mercken's discs). Also, I noted that you should refrigerate for a sho...

I have a lot of different comments for this recipe. This recipe would have been rated 5 stars except that the measurement given for the cocoa powder was wrong. Next time, I'll start with 1/4 cup...

Yum! I followed the directions (although, for me, 2½ pounds of icing sugar came to 10 cups) until step 2. My husband is allergic to coconut, so I did one part plain, one part peanut butter, one ...

This is a great recipe and makes lots of eggs! Instead of coconut I made cherry-nut with maraschino cherries. They were all good. A keeper.

Followed the mint suggestion, added 1/2 teaspoon mint extract to the plain quarter. Combined 1/2 cup unsweetened cocoa, 1/4 cup hot chocolate mix and 1/4 cup chocolate milk powder for the choco...

We love this recipe. I've made it 3 times since last Easter and am about to make it again. I do add a little more peanut butter to the eggs. However, I found the cocoa powder eggs to be hard ...

Although most of them were good, they were a lot of work. The cream and coconut were the best. The peanut butter and cocoa were drier, so I will add less next time. They did get better the lo...