From the ALMOND BOARD OF CALIFORNIA Makes 10 servings This dark chocolate almond bark will become a new holiday tradition. It’s creamy and crunchy with…
From MCCORMICK
Makes 16 eggs
You’re going to love, love, love these easy-to-make Coconut Cream Eggs. Substitute different extracts (think lemon or orange) and dip in milk, semi-sweet or dark chocolate coatings to customize your Easter candy creation.
INGREDIENTS
2 1/2 cups confectioners’ sugar
1/2 cup (1 stick) butter, melted
2 tablespoons sweetened condensed milk
1 tablespoon MCCORMICK Coconut Extract With Other Natural Flavors
12 ounces milk, semi-sweet or dark baking chocolate, chopped
DIRECTIONS
1.Beat sugar, butter, condensed milk, and extract in large bowl with electric mixer on medium speed, until well blended and smooth. Shape mixture into 1-inch balls, then gently roll to form an egg shape. Place on wax paper-lined tray. Refrigerate 1 hour.
2.Melt chocolate in medium microwavable bowl on MEDIUM (50% power), 1 1/2 minutes, stirring after 1 minute.
3.Using a fork, dip 1 egg at a time into the melted chocolate. Tap back of fork 2 to 3 times against edge of dish to allow excess chocolate to drip off. Place egg on wax paper-lined tray. Repeat with remaining eggs.
Find this recipe and more holiday treats at mccormick.com
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