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Fruit and Nut Easter Eggs Recipe

Guest Author - Sandy Moyer

Fruit and Nut Easter Eggs

Make homemade chocolate Easter eggs with maraschino cherries, chopped pecans, and coconut in a creamy filling.

  • 1-1/2 cups butter
  • 1/2 tsp. vanilla
  • 1/2 tsp. salt
  • 2 lbs. confectioners' sugar
  • 1/2 cup (4 oz.) maraschino cherries, drained and finely chopped
  • 1 cup finely chopped pecans
  • 1/2 cup coconut
  • sweetened condensed milk
  • extra confectioners' sugar
  • 1 lb. dark chocolate candy melts, dark coating chocolate, or semi-sweet chocolate chips

Preparation -
In a medium size mixing bowl, combine the butter, vanilla and salt. Mix well with an electric mixer. Beat in the confectioners' sugar gradually. Stir in the chopped cherries, pecans and coconut. Add just enough sweetened condensed milk to moisten and hold the mixture together. Knead the mixture until it is well blended. It should be easy to handle and shape, but not sticky. Use the palms of your hands to roll the mixture, a small amount at a time, into egg shapes. (The amount depends on the size and number of eggs you want to make. Use additional confectioners' sugar to prevent it from sticking to your hands.) Place the candy egg shapes on a wax paper lined cookie sheet. Chill in the refrigerator for several hours or overnight. Melt the chocolate in a microwave oven or in a double boiler. Dip each egg in the melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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