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White Chocolate Easter Eggs

Total Time

Prep: 25 min. + chilling

Makes

about 4 dozen

From Niceville, Florida, Diane Hixon writes, "My kids loved these homemade candies when they were growing up. The eggs are pretty and taste so sweet!"
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Ingredients

  • 1/2 cup butter, cubed
  • 3 cups confectioners' sugar
  • 2/3 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 cups finely chopped pecans
  • 1 pound white candy coating, melted
  • Gel food coloring, optional

Directions

  1. In a large saucepan, melt butter. Stir in the confectioners' sugar, milk and vanilla until smooth. Stir in pecans. Transfer to a bowl. Cover and refrigerate for 2 hours or until easy to handle. Drop by level tablespoonfuls onto waxed paper-lined baking sheets. Form into egg shapes. Cover and refrigerate overnight.
  2. Dip eggs into candy coating. Place on waxed paper until set. If a speckled look is desired, dip a small crumpled ball of waxed paper into food coloring. First gently press waxed paper onto a paper plate to remove excess food coloring, then gently press color onto eggs. Repeat if needed. Blot eggs with a paper towel.

Nutrition Facts

1 each: 144 calories, 9g fat (4g saturated fat), 7mg cholesterol, 25mg sodium, 17g carbohydrate (16g sugars, 0 fiber), 1g protein.

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