Chocolate Covered Easter Eggs
2 pounds of confectioners' sugar
1 stick oleo
8 ounces of cream cheese
Soften oleo to room temperature. Cream together oleo and cream cheese. Add confectioners' sugar and any additional flavorings. Shape into eggs. Place on cookie sheet lined with waxed paper. Chill in refrigerator at least 2 hours or overnight. Coat with chocolate.
Coating
1 package of chocolate chips
1 cake paraffin wax
Melt together in top of double boiler. Dip eggs into chocolate mixture to coat. Yield: approximately 2 dozen small eggs. Chocolate Covered Easter Eggs
1/2 pound of margarine, softened
2 boxes of powdered sugar
1 can of Eagle Brand condensed milk
5 teaspoons of vanilla
Mix ingredients above together into a creamy consistency. Add 1 pound coconut or 2 1/2 cups finely chopped walnuts. Shape candy into eggs or individual pieces. Freeze until very cold. Use toothpicks or wire skewers to dip candy in chocolate mixture: 1/2 to 3/4 block of paraffin Melt in double boiler over hot water. Place dipped eggs on foil to cool. Decorate eggs with frosting covering hole.
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