How to make it

  • For all 3 receipes:
  • 1. Cream butter (or peanut butter), vanilla and salt.
  • 2. Blend in milk gradually adding sugar.
  • 3. Blend well after each addition
  • 4. Knead on board until mix is not sticky.
  • 5. Shape into eggs, then place on waxed paper.
  • 6. Refrigerate over night.
  • 7. Dip eggs in melted chocolate. I use a double boiler to melt the chocolate. (on med. heat) I also add a little cooking oil to help the chocolate not to be so thick. Hold an egg on a fork, then take a ladle and spoon the chocolate over the egg while holding it over the pan. Tap the fork gently on the rim of the pan, carefully, to drip off some of the excess chocolate, then place egg on waxed paper covered cookie sheet. (I use a knife, to help slide it onto the paper.
  • Put them back in the fridge to harden the chocolate then decorate using colored butter cream icing. ta da! YUMMY !

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