Updated on 4/20/19 to include a few new flavor varieties!
This is one of those recipes that I could’ve sworn was posted at one time but I can’t find it anywhere. With the Easter holiday quickly approaching I have been asked a couple of times for the recipe and just now took the time to look for it… hence the reason for this post.
You can cover these with white chocolate or any chocolate that you prefer if you like. I can remember my Mom using the ‘leftover’ chocolate scrapings that my dad would bring home from the Hershey factory when we lived in PA. That was so good! We have also used the candy coating that you can find in the baking aisle but mostly we use chocolate chips now.
While the most popular shape for these candies is the egg shape you can also shape them and decorate them in a variety of different shapes, sizes, and colors for whatever the holiday or occasion. I try to decorate the eggs differently to identify the filling inside because it gets quite confusing when you make several different flavors.
We also like to try out different flavors and variations so there is a base recipe that you can adapt and experiment with. I have also seen some variations with candies like M&Ms and Reese’s pieces mixed into the filling… yum!
Just have fun and let the kids help with this one! I have many fond memories of helping to make these as a child. We also made these in high school for many fundraisers and sold out every time.
Chocolate Covered Eggs
1 pack cream cheese
1 stick butter
2 – 2 1/2 pounds of confectioner’s sugar
1 t. vanilla, optional
2 c. chocolate chips (you can experiment with other flavors like white chocolate, peanut butter, or really any flavor you find)
1 T. oil, optional
Ingredients for other flavors listed below.
Mix the first four ingredients together until they resemble play dough. The dough is fine to use as is or you can divide the dough and add flavorings, as desired. (The amounts listed at the bottom will work for 1/4 of the dough. You can adjust the amounts for your taste.)
Line a couple of cookie sheets with wax paper.
Once the dough has been flavored it is time to shape them. You can shape them into balls, hearts, eggs, or anything your little heart desires. For some of the stickier doughs, it is also helpful to have a little bit water to wet your hands with as you shape the eggs. At this point, I usually set them on a wax paper lined cookie sheet and place them in the freezer for 20-30 minutes.
Melt the chocolate over low heat on the stove or in the microwave for 30 seconds at a time, stir often until smooth. You can add the oil at this point if desired.
Carefully dip the chilled balls into the melted chocolate and place on the wax paper lined sheet. Chill in the refrigerator at least an hour.
Decorate them with icing, sprinkles, drizzled chocolate, or crushed candies (this is easier to do when the chocolate is soft), and/or drizzled chocolate as desired. Trim the excess chocolate from the edges, if desired.
Makes 50 – 100 candies depending on size.
Almond Creme: Add 5-8 drops of almond extract to the base dough and mix well. Go to Step 2.
Chocolate Covered Cherries: Roll the base dough into small balls and flatten. Roll the flatten dough around a maraschino cherry. Go to Step 4.
Chocolate Creme: Add 1 c. unsweetened cocoa powder to the base dough and mix well. Go to Step 2.
Coconut Creme: Add 1 c. flaked sweetened coconut to the base dough and mix well. Go to Step 2.
Coffee Flavor: Add 1-2 T. (or more depending on your taste) instant coffee powder or Dandy Blend.
Lemon Creme: Add 5-8 drops of lemon oil to the base dough and mix well. Go to Step 2.
Maple Creme: Add 4-8 drops of maple flavoring to the base dough. Go to Step 2.
Marshmallow Creme: Add 1 c. marshmallow creme to the base dough and mix well. You may need to add a bit more powdered sugar to make the dough a little stiffer too. Go to Step 2.
Nutella/Hazelnut Creme: Add 1/2 – 1 c. Nutella to the base dough. Go to Step 2.
Orange Creme: Add 5-8 drops of orange oil to the base dough and mix well. Go to Step 2.
Peanut Butter Creme: Add 1 c. creamy (or chunky) peanut butter to the base dough and mix well. Go to Step 2.
Peppermint Creme: Add 4-8 drops of peppermint oil to the base dough and mix well. Go to Step 2.
Strawberry Creme: Add 5-8 drops of strawberry oil to the base dough and mix well. Go to Step 2.
Vanilla Creme: Add 3-4 teaspoons of vanilla extract to the base dough and mix well. Go to Step 2.
The flavor variations are endless and you can try your own with different flavorings and substitutions. You could even combine a couple of the ones above to make some unique creations of your own. You could add chopped nuts, fruits, candies, or mini chips to the base dough as well as different flavorings and spices to make these unique. You could also add a little bit of food coloring, if desired, to help identify the different flavors.
Do you have any other flavors that you have tried? If so, let me know in the comments and we can add them to the recipe.
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Yes! It’s that time of year when I make a lot of FUDGE! I’ll probably be sick of Fudge this time next week but it’s good stuff and everyone loves it so much that they request it every year.
In case you haven’t tried your hand at making Fudge or if you are just needing a couple of good recipes I’m reposting the links to our favorite varieties down below.
I’ve tried a lot of Fudge recipes in the past as we always loved my mom’s Fudge. When we moved to Florida we weren’t as close to my mom as we once were and I had to figure out how to make it for my family… well, it was either that or spend a fortune in gas driving to visit grandma everytime we got a hankering for Fudge!
The kids and I went shopping today for supplies and I’ve ordered a few really cute tins to put the delicious treats in. As soon as the tins get here we will get started in the kitchen.
I promise that these recipes are fairly easy to make and we always have great success with them. I love that the base recipe can be changed for different flavors and this makes it one of my favorite candy recipes ever!
My mouth is craving some FUDGE! We hope you enjoy these as much as we do! If you have a favorite Fudge recipe or Christmas Candy recipe please leave a link in the comments below as we’d love to give it a try!
**This post does contain some affiliate links which could possibly earn me a small commission if a purchase was made through them. These links help to support our blog and our family.
Oh my! What a day we have had. As you know from yesterday’s post I was feeling a bit overwhelmed before we even made it to our dance… I finally found that missing belt though and you’ll never guess where. If it had been a snake it would have bit me… it really would have.
Remember the pile of clothes I had laid out on the bed? Can you guess where it is? Take a closer look…
See it now? I have no idea how it got there even though I am quite sure I must’ve done it before I put away my crinoline. I’ve never done this before so I’m really quite puzzled as to why I did that but it is safe and sound where it belongs now.
Crazy thing is I didn’t really even need it last night as it wasn’t quite the right shade… sigh. Here’s a quick pic of my outfit… I was hoping to get a better pic last night but that never happened either.
I don’t remember where this recipe came from but peanut butter and chocolate are almost always winners here. The kids have fun rolling the balls and dipping them in the chocolate. Eating them is lots of fun too 🙂
Peanut Butter Bites
1 (18-ounce) jar creamy peanut butter
2 1/2 c. confectioners’ sugar
1 t. vanilla extract
8 ounces semi-sweet chocolate chips
Use a mixer to beat the peanut butter and sugar together until smooth and stiff. Beat in the vanilla extract.
Shape the peanut butter mixture into 20 (1-inch) balls and place on a waxed paper-lined sheet tray. Place the tray in the freezer for 1 hour.
Carefully melt the chocolate chips. Remove chocolate from heat. With 2 forks, carefully dip the chilled peanut butter balls 1/2 way into the chocolate, let excess drip off, and lay onto the waxed paper-lined sheet tray.
With a fork, swirl some decorative chocolate across the top of each bite. Place in the refrigerator for the chocolate to set and the peanut butter to harden.
2 pounds (36 0z) salted dry-roasted peanuts or do half-n-half of salted/unsalted peanuts
2- 10 oz bags peanut butter chips
1- 12oz bag semisweet chocolate chips
2 pounds white almond bark or vanilla candy coating
Layer all ingredients in a large crockpot (starting with peanuts). Turn the pot on low, cover with a lid, and let cook for 2 hours.
After 2 hours, remove lid and stir. Replace the lid and let cook for another 30 minutes.
Stir again and then spoon mixture on to wax paper or non-stick aluminum foil.
Allow to harden for at least 1 hour. Enjoy!
You can also spoon them into cupcake or mini cupcake liners to make for prettier serving or gift-giving.