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Chocolate-Covered Eggs

 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 McCormick® Pure 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.
Nutritional 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.