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Easter Egg Candies

Kids will jump at the chance to help in the kitchen when you're making these Easter egg candies. —Gloria Jarrett, Loveland, Ohio

48 ServingsPrep: 1 hour + chilling

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
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;

2 of 2

Easter Egg Candies (continued)

Directions (continued)

stir until smooth. Dip eggs in chocolate. Place on waxed paper until
set. Decorate as desired. Store in the refrigerator. Yield: 4 dozen.

Nutrition Facts: 1 each equals 119 calories, 5 g fat (3 g saturated fat), 7 mg cholesterol, 51 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.