White Chocolate Easter Eggs
From Niceville, Florida, Diane Hixon writes, "My kids loved these homemade candies when they were growing up. The eggs are pretty and taste so sweet!"48 ServingsPrep: 25 min. + chilling
Ingredients
- 1/2 cup butter, cubed
- 3 cups confectioners' sugar
- 2/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups finely chopped pecans
- 1 pound white candy coating, melted
- Gel food coloring, optional
Directions
- In a large saucepan, melt butter. Stir in the confectioners' sugar,
- milk and vanilla until smooth. Stir in pecans. Transfer to a bowl.
- Cover and refrigerate for 2 hours or until easy to handle. Drop by
- level tablespoonfuls onto waxed paper-lined baking sheets. Form
- into egg shapes. Cover and refrigerate overnight.
- Dip eggs into candy coating. Place on waxed paper until set. If a
- speckled look is desired, dip a small crumpled ball of waxed paper
- into food coloring. First gently press waxed paper onto a paper
- plate to remove excess food coloring, then gently press color onto
- eggs. Repeat if needed. Blot eggs with a paper towel. Yield: about
- 4 dozen.
Nutrition Facts: 1 serving (1 each) equals 144 calories, 9 g fat (4 g saturated fat), 7 mg cholesterol, 25 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.