BAVARIAN CHOCOLATE RECIPES
HOMEMADE CHOCOLATE EASTER EGGS RECIPE: HOW TO MAKE IT
I roll out these chocolate Easter eggs when the weather gets warm. The recipe is over 35 years old; my high school economics teacher had us make it as a class project. Sometimes I substitute butterscotch or vanilla pudding for the chocolate. —Julie Warren, Conyers, Georgia
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 40 minutes
Cook Time 0 minutes
Yield 10 eggs.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine pudding mixes, butter and milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, 1-2 minutes longer. Remove from the heat; stir in sugar and peanut butter. Cool slightly. , Shape 1/2 cupfuls into egg shapes. Place on a 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. Let stand until set. Decorate with sprinkles and candies as desired. Store in an airtight container.
Nutrition Facts : Calories 513 calories, FatContent 29g fat (12g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 199mg sodium, CarbohydrateContent 66g carbohydrate (55g sugars, FiberContent 4g fiber), ProteinContent 8g protein.
HOMEMADE CHOCOLATE EASTER EGGS RECIPE: HOW TO MAKE IT
I roll out these chocolate Easter eggs when the weather gets warm. The recipe is over 35 years old; my high school economics teacher had us make it as a class project. Sometimes I substitute butterscotch or vanilla pudding for the chocolate. —Julie Warren, Conyers, Georgia
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 40 minutes
Cook Time 0 minutes
Yield 10 eggs.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine pudding mixes, butter and milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, 1-2 minutes longer. Remove from the heat; stir in sugar and peanut butter. Cool slightly. , Shape 1/2 cupfuls into egg shapes. Place on a 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. Let stand until set. Decorate with sprinkles and candies as desired. Store in an airtight container.
Nutrition Facts : Calories 513 calories, FatContent 29g fat (12g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 199mg sodium, CarbohydrateContent 66g carbohydrate (55g sugars, FiberContent 4g fiber), ProteinContent 8g protein.
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HOMEMADE CHOCOLATE EASTER EGGS RECIPE: HOW TO MAKE IT
I roll out these chocolate Easter eggs when the weather gets warm. The recipe is over 35 years old; my high school economics teacher had us make it as a class project. Sometimes I substitute butterscotch or vanilla pudding for the chocolate. —Julie Warren, Conyers, Georgia
From tasteofhome.com
Reviews 3.2
Total Time 40 minutes
Category Desserts
Calories 513 calories per serving
From tasteofhome.com
Reviews 3.2
Total Time 40 minutes
Category Desserts
Calories 513 calories per serving
- In a large saucepan, combine pudding mixes, butter and milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, 1-2 minutes longer. Remove from the heat; stir in sugar and peanut butter. Cool slightly. , Shape 1/2 cupfuls into egg shapes. Place on a 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. Let stand until set. Decorate with sprinkles and candies as desired. Store in an airtight container.
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