Isaacs' Home Recipes Main Dessert Recipes Chocolate Easter Eggs

Chocolate Easter Eggs

2 packages (3.4 oz each) cook-and-serve chocolate pudding mix
1/2 cup butter or margarine, melted
1/2 cup milk
5 to 6 cups powdered sugar
2 cups peanut butter
4 cups (24 oz) semisweet chocolate chips
2 tsp shortening
Assorted decorating icings and cake decorator candy flowers

In a saucepan, combine the pudding mixes, butter and milk.
Cook and stir over medium heat until mixture comes to a boil.
Cook and stir 1-2 minutes longer or until thickened.
Remove from the heat; stir in sugar and peanut butter.
Cool slightly.
Shape 1/2 cupfuls into egg shapes.
Place on waxed paper-lined baking sheet; refrigerate until set.
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 to dry.
Decorate with icings and candies as desired.

*10 eggs

(Quick Cooking leaflet)