Chocolate Peanut Butter Coconut Easter Eggs

•  3/4 cup Chunky peanut butter
• 1/4 cup Butter - softened
• 1 cup Coconut flakes
• 1/2 cup Walnuts - chopped fine
• 2 cups confectioner's sugar - divided
• 2 cups semisweet chocolate wafers
• 2 tablespoons Shortening 

In a mixing bowl, cream peanut butter and butter until well mixed.
Fold in coconut, nuts and 1 cup sugar; mix well. Sprinkle some of
the remaining sugar on a board. Turn peanut butter mixture onto board;
knead in enough of the remaining sugar until mixture holds its shape
when formed. Shape into small egg-shaped pieces. Cover and chill for
1 hour. In a double boiler, over hot water, or microwave melt chocolate
and shortening, stirring until smooth.
Dip eggs; place on waxed paper to harden. Chill.  

EASTER EGGS COCONUT CREAM

•  3 lb. confectioners sugar
• 7 oz. flake coconut
• 1/8 lb. melted butter
• 6 oz. evaporated milk
• 2 lb. melted semi-sweet chocolate
• Wax paper

 Cream sugar, coconut, butter and milk together.Shape into candy egg
shape and chill. Melt chocolate in double boiler or microwave. Dip eggs
in chocolate place on wax paper. Cool in refrigerator.

EASTER NEST TREATS

•  12 oz. butterscotch chocolate
• 1/2 c. peanut butter
• 1 c. Spanish peanuts
• 5 oz. Chinese noodles 

Melt butterscotch wafers, add peanut butter and blend. Add peanuts
and Chinese noodles and blend well. Form into nests on waxedpaper
and cookie sheet. Cool in refrigerator. Top with Jelly Beans in nest.

ALMOND TRUFFLES

• 1 1/2 pounds Merckens chocolate
• 1 can sweetened condensed milk
• 1 tablespoon vanilla
• 1 pound Merckens white chocolate
• chopped almonds
• 3 oz unsweetened chocolate

Instructions:
In heavy saucepan melt Merckens chocolate and sweetened condensed milk.
When completely melted turn off heat and stir in vanilla. Let chill for two hours or
until firm. Shape into one inch balls and dip into melted white Merckens chocolate.
Roll in chopped almonds.Chill for one hour or until firm. Store covered at room temperature.

Chocolate Marshallow Delights

• 36 large marshmallows
• 1-1/2 C semisweet chocolate wafers (Nestlé's or Merckens)
• 1/2 C chunky peanut butter
• 2 T butter or margarine

Preparation:
Line a pan with foil and butter the foil. Arrange marshmallows in pan. Melt chocolate
wafers, peanut butter and butter in a double boiler or microwave.Pour over the marshmallows.
Chill completely. Cut between marshmallows serve and enjoy

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Double Chocolate Coconut Crispy Eggs

• 8 ounces of milk chocolate
• 4 ounces of dark semisweet chocolate
• 8 ounces flaked coconut 
• 2 cups rice crispy cereal

Line a baking sheet with waxed paper. Melt milk chocolate and dark chocolate in double
boiler or microwave. Remove from heat. Stir in the coconut and cereal. Butter or oil your
hands and roll tablespoons of the mixture into small eggs. Place the eggs on the prepared pan.
Chill 1 hour or until firm.