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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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If pineapple isn't your favorite candy flavoring you could substitute coconut, maple-flavoring or even maraschino cherries and juice for the pineapple and pineapple juice. Decorate the eggs after the chocolate has cooled if you'd like. Ingredients:
1 (16 ounce) package confectioners' sugar |
1/2 cup margarine |
1/2 cup crushed pineapple, juice reserved |
8 (1 ounce) squares semi-sweet chocolate |
1 tablespoon shortening |
Directions:
1. In a mixing bowl, combine sugar, margarine and crushed pineapple. Stir in a small amount of pineapple juice if the mixture needs more moisture. When the mixture is well blended shape it into two 1/2 pound eggs (or a bunch of smaller eggs). Freeze for one hour.
2. While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each pineapple egg, dip it in melted chocolate to cover then drain on waxed paper.
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