Easter Egg Candies Recipe

Ingredients

• 1/2 cup butter, cubed
• 2 packages (3 ounces each) cook-and-serve vanilla pudding mix
• 1/2 cup milk
• 3-3/4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• 1 teaspoon maple flavoring
• 1/2 cup flaked coconut
• 1/2 teaspoon coconut extract
• 2 cups milk chocolate chips
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• 2 teaspoons shortening

Directions

• In a large saucepan, melt butter. Stir in pudding mixes until blended. Whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in confectioners' sugar and vanilla until smooth.
• Divide pudding mixture between two bowls. To the first bowl, add walnuts and maple flavoring; mix well. To the second bowl, add coconut and coconut extract; mix well. Cover and refrigerate for 30 minutes or until firm. Form tablespoonfuls of pudding mixture into egg shapes. Place on a waxed paper-lined pan. Chill for 30 minutes or until firm.
• In a microwave-safe bowl, melt milk chocolate chips and shortening; stir until smooth. Dip eggs in chocolate. Place on waxed paper until set. Decorate as desired. Store in the refrigerator. Yield: 4 dozen.

Easter Egg Candies published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p167