This easy and delicious Easter egg recipe by Martha Stewart is a quick and fun treat to make for the holidays! With creamy peanut butter, sweet coconut, and a rich chocolate coating, these no-bake eggs are simple to customize using common pantry ingredients. Perfect for gifting or enjoying as a festive dessert!
Recipe Ingredients:
- 1 (8 ounce) package cream cheese
- ¼ pound margarine, softened
- 2 teaspoons vanilla extract
- 2 pounds confectioners’ sugar
- 12 ounces peanut butter
- 12 ounces flaked coconut
- 4 cups semisweet chocolate chips
- 2 tablespoons shortening
How To Make Easter Eggs?
- Prepare the Dough: In a large bowl, beat together the cream cheese, margarine (or butter), and vanilla extract using an electric mixer until smooth and well combined. Gradually add the confectioners’ sugar in batches, mixing well after each addition. The dough will become very stiff, so you may need to switch to a wooden spoon or your hands toward the end.
- Divide and Flavor the Dough: Divide the dough equally into two separate bowls. In one bowl, mix in the peanut butter until fully incorporated. In the other bowl, mix in the flaked coconut until evenly distributed.
- Shape the Eggs: Using your hands, mold the dough into egg-shaped pieces. Aim for uniform sizes for even freezing and dipping. Place the shaped eggs on cookie sheets lined with parchment paper or wax paper. Freeze the eggs for 1–2 hours, or until completely firm. This step is crucial for easy dipping later.
- Prepare the Chocolate Coating: In a double boiler (or a heatproof bowl set over a pot of simmering water), melt the chocolate chips and shortening together. Stir frequently until smooth and glossy. Remove from heat and let the chocolate cool slightly (but not harden).
- Dip the Eggs: Working quickly, dip each frozen egg into the melted chocolate mixture, ensuring it’s fully coated. Use a fork or dipping tool to lift the eggs out, allowing excess chocolate to drip off. Place the coated eggs back on the wax paper-lined cookie sheets.
- Set and Store: Return the dipped eggs to the freezer for 10–15 minutes to allow the chocolate to harden completely. Once set, transfer the eggs to an airtight container and store them in the refrigerator until ready to serve.
Recipe Tips:
- Freeze the Eggs Thoroughly: Make sure the shaped eggs are completely frozen (1–2 hours) before dipping. This prevents them from breaking or losing their shape in the warm chocolate.
- Use High-Quality Chocolate: Opt for good-quality semisweet chocolate chips for a smoother, richer coating. Cheap chocolate can seize or turn grainy.
- Add Shortening to Chocolate: The shortening helps the chocolate melt smoothly and gives it a glossy finish. Don’t skip this step!
- Work Quickly When Dipping: Keep the eggs in the freezer until the last moment, and dip them one at a time. This ensures the chocolate sets evenly without melting the dough.
- Customize the Flavors: Swap peanut butter for almond butter or skip the coconut for a nut-free version. You can also add sprinkles or drizzle white chocolate for extra flair!
How To Store Leftovers?
- Refrigerate: Let the chocolate-coated Easter eggs cool completely at room temperature. Once set, store them in an airtight container in the refrigerator for up to 1 week. This keeps them fresh and prevents the chocolate from melting.
- Freeze: Place the Easter eggs in a single layer in an airtight container or freezer bag. Freeze for up to 2 months. To thaw, transfer them to the refrigerator for a few hours before serving. Do not refreeze once thawed.
Nutrition Facts
- Calories: 220
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 5mg
- Sodium: 50mg
- Potassium: 120mg
- Total Carbohydrate: 28g
- Dietary Fiber: 2g
- Sugars: 24g
- Protein: 4g
Check out More Recipes:
Martha Stewart Easter Eggs
Description
This easy and delicious Easter egg recipe by Martha Stewart is a quick and fun treat to make for the holidays! With creamy peanut butter, sweet coconut, and a rich chocolate coating, these no-bake eggs are simple to customize using common pantry ingredients. Perfect for gifting or enjoying as a festive dessert!
Ingredients
Instructions
- Prepare the Dough: In a large bowl, beat together the cream cheese, margarine (or butter), and vanilla extract using an electric mixer until smooth and well combined. Gradually add the confectioners’ sugar in batches, mixing well after each addition. The dough will become very stiff, so you may need to switch to a wooden spoon or your hands toward the end.
- Divide and Flavor the Dough: Divide the dough equally into two separate bowls. In one bowl, mix in the peanut butter until fully incorporated. In the other bowl, mix in the flaked coconut until evenly distributed.
- Shape the Eggs: Using your hands, mold the dough into egg-shaped pieces. Aim for uniform sizes for even freezing and dipping. Place the shaped eggs on cookie sheets lined with parchment paper or wax paper. Freeze the eggs for 1–2 hours, or until completely firm. This step is crucial for easy dipping later.
- Prepare the Chocolate Coating: In a double boiler (or a heatproof bowl set over a pot of simmering water), melt the chocolate chips and shortening together. Stir frequently until smooth and glossy. Remove from heat and let the chocolate cool slightly (but not harden).
- Dip the Eggs: Working quickly, dip each frozen egg into the melted chocolate mixture, ensuring it’s fully coated. Use a fork or dipping tool to lift the eggs out, allowing excess chocolate to drip off. Place the coated eggs back on the wax paper-lined cookie sheets.
- Set and Store: Return the dipped eggs to the freezer for 10–15 minutes to allow the chocolate to harden completely. Once set, transfer the eggs to an airtight container and store them in the refrigerator until ready to serve.
Notes
- Freeze the Eggs Thoroughly: Make sure the shaped eggs are completely frozen (1–2 hours) before dipping. This prevents them from breaking or losing their shape in the warm chocolate.
- Use High-Quality Chocolate: Opt for good-quality semisweet chocolate chips for a smoother, richer coating. Cheap chocolate can seize or turn grainy.
- Add Shortening to Chocolate: The shortening helps the chocolate melt smoothly and gives it a glossy finish. Don’t skip this step!
- Work Quickly When Dipping: Keep the eggs in the freezer until the last moment, and dip them one at a time. This ensures the chocolate sets evenly without melting the dough.
- Customize the Flavors: Swap peanut butter for almond butter or skip the coconut for a nut-free version. You can also add sprinkles or drizzle white chocolate for extra flair!
Martha Stewart Easter Eggs