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Chocolate-Covered Eggs

These pretty little candies beat any store-bought variety hands down! They take some effort, but the look of delight on the faces of those who try them make every minute worth it. —Louise Oberfoell, Bowman, North Dakota

24 ServingsPrep: 1 hour + chilling

Ingredients

1/4 cup butter, softened
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
3 cups plus 1 tablespoon confectioners' sugar, divided
3 to 4 drops yellow food coloring, optional
2 cups (12 ounces) white baking chips or semisweet chocolate chips
2 tablespoons shortening
Icing of your choice
Assorted decorating candies

Directions

In a large bowl, beat the butter, marshmallow creme and vanilla until
smooth. Gradually beat in 3 cups confectioners' sugar. Place 1/4 cup
butter mixture in a bowl; add yellow food coloring if desired and
mix well. Shape into 24 small balls; cover and chill for 30 minutes.
Wrap plain mixture in plastic wrap; chill for 30 minutes.
Dust work surface with remaining confectioners' sugar. Divide plain
dough into 24 pieces. Wrap one piece of plain dough around each
yellow ball and form into an egg shape. Place on a waxed paper-lined
baking sheet; cover with plastic wrap. Freeze for 15 minutes or
until firm.
In a microwave, melt chips and shortening; stir until smooth. Dip
eggs in mixture; allow excess to drip off. Return eggs to waxed

2 of 2

Chocolate-Covered Eggs (continued)

Directions (continued)

paper. Refrigerate for 30 minutes or until set. Decorate with icing
and decorating candies as desired. Store in an airtight container in
the refrigerator. Yield: 2 dozen.

Nutrition Facts: 1 egg equals 180 calories, 7 g fat (4 g saturated fat), 5 mg cholesterol, 22 mg sodium, 31 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 2 starch, 1 fat.