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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This recipe is over 35 years old. My home economics teacher in high school had us make the eggs as a class project—and the candies have been a big hit ever since.—Julie Warren, Conyers, Georgia Ingredients:
2 packages (3.4 ounces each) cook-and-serve pudding mix |
1/2 cup butter, melted |
1/2 cup milk |
5 to 6 cups confectioners' sugar |
2 cups peanut butter |
4 cups (24 ounces) semisweet chocolate chips |
2 teaspoons shortening |
assorted decorating icings and cake decorator candy flowers |
Directions:
1. In a large 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.
2. Shape 1/2 cupfuls into egg shapes. Place on a waxed paper-lined baking sheet; refrigerate until set.
3. 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 set. Decorate with icings and candies as desired. Store in an airtight container. Yield: 10 eggs.
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