Homemade Chocolate Easter Eggs
TOTAL TIME: Prep: 40 min. + chilling
YIELD: 10 eggs.
I roll out these chocolate Easter eggs when the weather gets warm. The recipe is over 35 years old; my high school economics teacher had us make it as a class project. Sometimes I substitute butterscotch or vanilla pudding for the chocolate. —Julie Warren, Conyers, Georgia
Ingredients
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2 packages (3.4 ounces each) cook-and-serve pudding mix
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1/2 cup butter, melted
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1/2 cup 2% milk
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5 to 6 cups confectioners' sugar
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2 cups peanut butter
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4 cups semisweet chocolate chips
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2 teaspoons shortening
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Assorted sprinkles and candies
Directions
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1.
In a large saucepan, combine pudding mixes, butter and milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, 1-2 minutes longer. Remove from the heat; stir in sugar and peanut butter. Cool slightly.
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2.
Shape 1/2 cupfuls into egg shapes. Place on a waxed paper-lined baking sheet; refrigerate until set.
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3.
In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Return eggs to waxed paper. Let stand until set. Decorate with sprinkles and candies as desired. Store in an airtight container.
Nutrition Facts
1/2 egg: 513 calories, 29g fat (12g saturated fat), 13mg cholesterol, 199mg sodium, 66g carbohydrate (55g sugars, 4g fiber), 8g protein.
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