Recipe for Chocolate Covered Easter Eggs


1/4 cup butter or marg.
5 1/4 oz pkg. chocolate pudding
1/2 cup milk
1 lb powdered sugar
1 teaspoon vanilla
1 cup walnuts; chopped
5 single squares unsweetened choc. - melted; and cooled
20 single miniature marshmellows
1 assorted colored sugars


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.

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