Chocolate Easter Eggs

1. 1

   Cream butter and salt until fluffy.

2. 2

   Gradually beat in Eaglebrand, vanilla and food coloring.

3. 3

   Slowly beat in icing sugar until well blended.

4. 4

   Knead with hands until mixture is smooth and pliable.

5. 5

   Form mixture into eggs.

6. 6

   Place onto waxed paper lined tray.

7. 7

   Cover and chill for 4 hours or until firm.

8. 8

   Resting each egg on a fork, dip into melted chocolate, letting excess coating drip off.

9. 9

   Place back on tray, let stand until firm.

10. 10

    Decorate with sprinkles while still moist, or let chocolate stand until firm and decorate with colored icings.

11. 11

    Store covered at room temperature or in the refrigerator.

No additional tips available.