CHOCOLATE FUDGE EASTER EGGS

Chocolate Fudge Easter Eggs

with a creamy filling

CHOCOLATE FUDGE EASTER EGGS WITH MARSHMALLOW AND PEANUT BUTTER FILLING

1 bag (12oz) semisweet chocolate chips (2cups)

1 container (16oz) Betty Crocker Rich & Creamy chocolate frosting

1 teaspoon vanilla

creamy peanut butter

marshmallow creme

1 package (24oz) vanilla or chocolate flavored candy coating

DIRECTIONS

In large microwaveable bowl, microwave chocolate chips uncovered for 1 minute, stir until melted. If necessary, microwave 10-20 seconds longer or until chocolate can be stirred smooth.

Microwave frosting uncovered for 20 to 30 seconds; stir into melted chocolate chips. Stir in vanilla.  Cover, refrigerate 30 minutes or just until thick enough to hold a shape.

Drop chocolate mixture by  tablespoonfuls onto waxed paper lined baking sheets. Flatten each tablespoon of chocolate mixture. Spoon about 1 teaspoon marshmallow or peanut butter filling in center. Fold chocolate mixture over filling; shape into egg shapes. Refrigerate when needed to keep mixture firm enough to shape. Freeze 30 minutes. Remove from freezer and rest for 3 minutes.

Melt candy coating in microwaveable bowl for 1 to 1-1/2 minutes, stirring every 15 seconds until smooth. Dip eggs, one at a time, in candy coating. Use a fork if you do not have a dipping spoon to hold them. Return to baking sheets. Refrigerate eggs about 10 minutes or until coating is set.

Decorate with colored candy melts or be creative with your own design.

A Betty Crocker sweet idea

melt chocolate chips in microwave for 1 to 1-1/2 minutes

microwave frosting for 20-30 seconds and stir into melted chocolate chips

stir in vanilla

cover and refrigerate for 30 minutes until thick enough to hold a shape

Use a tablespoon and drop chocolate mixture onto wax paper and flatten.

Spoon a teaspoonful of marshmallow creme or creamy peanut butter in center

SUGGESTION: I made 16 eggs and suggest doing 8 at a time. After this point, I would refrigerate the other half of the chocolate mixture until the first 8 are in the freezer.

Continue with folding the chocolate mixture over filling; shape into egg shapes and freeze for 30 minutes.

melt candy coating in microwave for 1 minutes, stirring every 15 seconds until smooth

Dip eggs, one at a time in candy coating and place on wax paper lined baking sheet and refrigerate for 10 minutes until coating is set.

Decorate with colored candy melts or be more creative

This sweet idea is “egg”actly what I like in my Easter basket

(marshmallow creme is my favorite)

 

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LaurieApril 2, 2010 - 6:54 pm

Success! I made them and they turned out. . . not as cute as yours but delicious all the same. I’m delivering them tomorrow to my friends. Thanks for the great tutorial.

HeidiApril 2, 2010 - 1:46 pm

I think I need to made these little beauties…I love the step by step pics too. I need all the helpI can get hahaha

Pam WaldenApril 2, 2010 - 10:41 am

LOVE your blog! The recipes are wonderful! I will be visiting often. Thanks for sharing your talent!!

JonnaApril 2, 2010 - 9:27 am

Thanks again so much for my eggs! They are both scrumptious, and look every bit as beautiful as those you would buy in a candy shop. Amazing! How lucky I am!

Jennifer StewartApril 2, 2010 - 8:28 am

Yum! I can tell you right now that mine wouldn’t turn out to be half as pretty as yours! Good work!!!

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