Cooking Recipe Chocolate Covered Easter Eggs
Recipe Ingredients
Directions
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 marshmellow flowers, place on egg before the chocolate
sets. *To make flowers, cut mini marshmellows in thirds crosswisw.
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.