• 50 g butter, softened
  • ½ cup cream cheese
  • 2 ½ cups icing sugar
  • ¼ tsp salt
  • 1 tsp vanilla essence
  • 1 cup peanut butter OR 1 ¼ cup desiccated coconut


  • 250 g chocolate melts
  • Hundreds and Thousands Sprinkles (optional)


  1. Cover an oven tray with baking paper.
  2. In a bowl, mix all ingredients (except the chocolate) with a hand mixer until combined.

(This is where you get to choose whether the eggs are coconut eggs OR peanut butter)

  1. Wet your hands, then mould a tablespoons sized egg shape and place on the tray.
  2. Break up the chocolate into a microwave safe glass jug.Heat in the microwave for 40-50 seconds on high. Take it out and stir it with a butterknife.  If it starts to melt while stirring, keep stirring. If it needs more time and is still not melted, put it back in the microwave for another 30-40 seconds. Take it out and continue to stir it with a butter knife. Be careful not to overcook!
  3. Dip the ‘egg’ into the melted -hopefully not so hot- chocolate to cover. Place on the tray.
  4. Sprinkle with Hundreds and Thousands or sprinkles of your choice, or re drizzle with white chocolate even!
  5. Place on the baking tray and leave to set in the fridge for at least 30 minutes.

Recipe from Piggy Pasta with More Food with Attitude, Scholastic – LittleCooks


  • Cup and spoon measures
  • Scale
  • Glass jug to use in the microwave to melt the chocolate
  • Butter knife to stir
  • Baking tray
  • Baking paper

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