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Homemade Chocolate Easter 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
- 2 packages (3.4 ounces each) cook-and-serve pudding mix
- 1/2 cup butter, melted
- 1/2 cup 2% milk
- 5 to 6 cups confectioners' sugar
- 2 cups peanut butter
- 4 cups semisweet chocolate chips
- 2 teaspoons shortening
- Assorted sprinkles and candies
Directions
- 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.
- 2. Shape 1/2 cupfuls into egg shapes. Place on a waxed paper-lined baking sheet; refrigerate until set.
- 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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