Chocolate Covered Cream Center Eggs

This one recipe divides and makes 3 different flavored centers, or you can change the proportions to make them all the same.

• Ready In: 3 hrs
• Yields: 36 eggs

Ingredients

• Basic Cream Mixture

• 3  ounces cream cheese
• 6  tablespoons margarine
• 4  cups powdered sugar (1 lb. box)

• For Coconut Centers

• 1⁄2 cup coconut, sweetened and flaked
• 1⁄4 teaspoon vanilla extract

• For Peanut Butter Centers

• 1⁄4 cup peanut butter
• 1⁄8 teaspoon vanilla extract

• For Coating

• 12  ounces  semi-sweet chocolate chips

Directions

1. Beat cream cheese and margarine until well blended.
2. Gradually add sugar until smooth.
3. Divide mixture into three separate bowls.
4. Add coconut and vanilla to one bowl.
5. Add peanut butter and vanilla to another bowl.
6. Leave one bowl as plain cream cheese.
7. Make egg shapes and place on waxed paper lined cookie sheet.
8. Refrigerate until well chilled, about 2 hours.
9. Melt chocolate chips in a double boiler.
10. Dip eggs in chocolate using a fork to hold them.
11. Place back on waxed paper.
12. Refrigerate for 10 to 15 minutes.