Sunny Chocolate Easter Eggs

1. 1

   Cream butter and salt until fluffy. Gradually beat in Eagle brand, vanilla and food coloring. Slowly beat in icing sugar until well blended.

2. 2

   Knead with hands until mixture is smooth and pliable. Form mixture into eggs. Place onto wax paper-lined tray. Cover and chill for 4 hours, or until firm.

3. 3

   Resting each egg on a two-pronged fork, dip into melted chocolate, letting excess coating drip off. Place back on wax paper-lined tray; let stand until firm.

4. 4

   Decorate with sprinkles or let choolate stand until firm and decorate with icing.

5. 5

   Store covered at room temperature or in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.