Butter Cream Easter Eggs
Peanut Butter Easter Eggs
Almond Buttercrunch Candy
Million Dollar Fudge

Butter Cream Easter Eggs 

½ cup butter, softened 

1 8 oz. package cream cheese, softened 

2 16 oz. boxes confectioners’ sugar 

1 12 oz. package semisweet chocolate chips 

1 teas. vanilla extract 

Use an electric mixer to beat the butter until smooth and creamy.  Mix the cream cheese and vanilla into the creamed butter until smooth.  Stir in the confectioners’ sugar until incorporated.  Cover bowl with plastic wrap and refrigerate mixture for about 2 hours, or until firm.  Roll the sugar mixture into small egg-shapes and arrange eggs on a baking sheet.  Refrigerate eggs for another 2 hours, or until firm.  Line another baking sheet with waxed paper.  Melt the chocolate chips in the top of a double boiler over simmering water, stirring the chips frequently and scraping down the sides of the pot with a rubber spatula to avoid scorching.  Use a fork or wooden skewer to dip the eggs into the melted chocolate until evenly coated.  Arrange the chocolate dipped eggs on the baking sheet with the waxed paper.  Allow chocolate to harden, about 30 minutes.  Place eggs in paper candy or muffin cups and store in refrigerator. 

Recipe makes 12 servings 

Peanut Butter Easter Eggs 

1 cup creamy peanut butter 

¼ cup butter, softened 

1 Tbsp. shortening 

1 Tbsp. milk 

1 16 oz. package confectioners’ sugar 

8 1 oz. squares semi-sweet chocolate 

Combine the confectioners’ sugar, peanut butter, butter and milk in a mixing bowl and mix until well blended.  Shape the mixture into two ½ pound eggs or a number of smaller eggs and place the eggs on a baking sheet.  Freeze the eggs for 1 hour.  While the eggs are freezing, cut the semisweet chocolate into small pieces and place the chocolate in the top of a double boiler with the shortening, over simmering water.  Melt the chocolate over medium heat, stirring frequently until smooth.  Use a fork of skewer to dip the eggs into the melted chocolate to cover the eggs evenly.  Place the coated eggs on a waxed paper covered pan and allow the eggs to cool and harden, about 30 minutes.  

Recipe makes 16 servings 

Almond Buttercrunch Candy 

2 11.5 oz. packages milk chocolate chips, divided 

2 cups butter 

1 lb. brown sugar 

1 cup blanched silvered almonds, divided 

Preheat oven to 200 degrees F.  Spray a 14×18 cookie sheet with cooking spray. Sprinkle one package of the chocolate chips on the prepared pan.  Place pan in warm oven until the chips melt, about 5 minutes.  Remove pan from oven and spread melted chocolate over the bottom of the pan.  Set aside.  Combine the butter and brown sugar in a large heavy saucepan over medium-high heat.  Heat this mixture to 300-310 degrees F. while stirring constantly or until a small amount of the syrup forms hard, brittle threads when dropped into cold water.  Immediately remove this mixture from the heat.  Stir in ¾ cup of the slivered almonds and pour this mixture onto the pan with the melted chocolate.  Gently spread this mixture evenly over the chocolate.  Sprinkle the remaining chocolate chips over the almond layer.  The heat from the almond layer will melt the chocolate chips.  Spread the melted chocolate evenly.  Sprinkle the remaining almonds over the chocolate.  Cut the candy into squares.  Cool completely before removing candy from pan. 

Recipe makes 56 servings 

Million Dollar Fudge 

4 ½ cups sugar 

Pinch salt 

1 12 oz. can evaporated milk 

1-pint marshmallow cream 

2 cups coarsely chopped pecans 

12 oz. semisweet chocolate, chopped 

12 oz. German’s sweet chocolate, chopped 

Place a heavy saucepan over medium heat.  Add the sugar, salt, butter and evaporated milk to the saucepan and bring to a boil.  Boil for 6 minutes.  Meanwhile place the pecans, marshmallow cream and chocolate in a large bowl.  Pour the boiled syrup over this chocolate mixture and beat until the chocolate is melted.  Spray a 15 ½ x 10 1/2 x1-inch jelly roll pan with cooking spray.  Pour the fudge into the pan and let the fudge harden at room temperature before cutting into squares. 

Recipe makes 4 pounds of fudge