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Chocolate-Covered Eggs
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Yield: 2 dozen
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| TOTAL TIME: Prep: 1 hour + chilling MAKES: 24 servings Ingredients | |
| 1/4 cup | butter, softened |
| 1 jar (7 ounces) | marshmallow creme |
| 1 teaspoon | vanilla extract |
| 3 cups plus 1 tablespoon | confectioners' sugar, divided |
| 3 to 4 drops | yellow food coloring, optional |
| 2 cups (12 ounces) | white baking chips or semisweet chocolate chips |
| 2 tablespoons | shortening |
Icing of your choice
Assorted decorating candies
Nutritional Facts
1 egg equals 180 calories, 7 g fat (4 g saturated fat), 5 mg cholesterol, 22 mg sodium, 31 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Directions
In a large bowl, beat the butter, marshmallow creme and vanilla until smooth. Gradually beat in 3 cups confectioners' sugar. Place 1/4 cup butter mixture in a bowl; add yellow food coloring if desired and mix well. Shape into 24 small balls; cover and chill for 30 minutes. Wrap plain mixture in plastic wrap; chill for 30 minutes.
Dust work surface with remaining confectioners' sugar. Divide plain dough into 24 pieces. Wrap one piece of plain dough around each yellow ball and form into an egg shape. Place on a waxed paper-lined baking sheet; cover with plastic wrap. Freeze for 15 minutes or until firm.
In a microwave, melt chips and shortening; stir until smooth. Dip eggs in mixture; allow excess to drip off. Return eggs to waxed paper. Refrigerate for 30 minutes or until set. Decorate with icing and decorating candies as desired. Store in an airtight container in the refrigerator. Yield: 2 dozen.
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