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Homemade Chocolate Easter Eggs

Total Time

Prep: 40 min. + chilling

Makes

10 eggs

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
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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 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.

Nutrition Facts

1 each: 988 calories, 57g fat (23g saturated fat), 26mg cholesterol, 488mg sodium, 121g carbohydrate (105g sugars, 7g fiber), 16g protein.

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