Easter: Chocolate Covered Easter Eggs
Source of Recipe
unknown
List of Ingredients
1/4 c Butter or marg.
5 1/4 oz Pkg. chocolate pudding
1/2 c Milk
1 lb Powdered sugar
1 ts Vanilla
1 c Walnuts;chopped
5 x Squares unsweetened choc. -
-melted and cooled
20 x Miniature marshmallows
Assorted colored sugars
Recipe
Melt butter in a 3 qt. saucepan. Stir in pudding mix; blend until
smooth.Gradually stir in mild. Cook over med. heat, stirring
constantly, until mixture is very thick and starts to boil. Cook
until mixture leaves the sides of the pan. Remove from heat. Stir in
confectioners sugar and vanilla. Mix until smooth. Stir in walnuts.
Cool until mixture is stiff enough to hold its shape. Shape mixture
into 12 eggs, using about 2 T. for each. Place on waxed paper-lined
baking sheet. Refrigerate for 30 min. Dip each egg in cooled
chocolate. Place on a cooling rack over waxed paper. If you wish to
decorate with marshmallow flowers, place on egg before the chocolate
sets. *To make flowers, cut mini marshmallows in thirds crosswise.
Dip cut side of each piece in colored sugar. Arrange 5 pieces,
sugared side up, on each egg to resemble flowers. Store in the frige.
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