Directions:
- Cream butter and salt until fluffy.
- Gradually beat in Eaglebrand, vanilla and food coloring.
- Slowly beat in icing sugar until well blended.
- Knead with hands until mixture is smooth and pliable.
- Form mixture into eggs.
- Place onto waxed paper lined tray.
- Cover and chill for 4 hours or until firm.
- Resting each egg on a fork, dip into melted chocolate, letting excess coating drip off.
- Place back on tray, let stand until firm.
- Decorate with sprinkles while still moist, or let chocolate stand until firm and decorate with colored icings.
- Store covered at room temperature or in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 8337.83 Kcal (34909 kJ) | ||
| Calories from fat | 3383.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 375.9g | 578% | |
|---|---|---|---|
| Cholesterol | 244.7mg | 82% | |
| Sodium | 5381.76mg | 224% | |
| Potassium | 1513.48mg | 32% | |
| Total Carbs | 1223.57g | 408% | |
| Sugars | 558.87g | 2235% | |
| Dietary Fiber | 69g | 276% | |
| Protein | 131.56g | 263% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 113.7mg | 632% | |
| Calcium | 484.9mg | 48% | |
| Amount Per 100 g | |||
| Calories | 456.53 Kcal (1911 kJ) | ||
| Calories from fat | 185.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.58g | 578% | |
|---|---|---|---|
| Cholesterol | 13.4mg | 82% | |
| Sodium | 294.67mg | 224% | |
| Potassium | 82.87mg | 32% | |
| Total Carbs | 67g | 408% | |
| Sugars | 30.6g | 2235% | |
| Dietary Fiber | 3.78g | 276% | |
| Protein | 7.2g | 263% | |
| Vitamin A | 0.1mg | 38% | |
| Iron | 6.2mg | 632% | |
| Calcium | 26.5mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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