Better Than The Famous Chocolate Eggs
  • ¼ cup butter
  • 7 oz. marshmallow cream
  • 1 tsp. vanilla
  • 3 cups powdered sugar
  • yellow food coloring
  • 12 oz chocolate chips
  • 2 Tbsp. shortening
  1. In a mixing bowl, blend the butter, marshmallow cream and vanilla until smooth. Slowly beat in the powdered sugar.
  2. Separate about ¼ cup of the mixture into a small bowl.
  3. Add a few drops of the yellow color and mix well.
  4. You may need to chill the dough a bit to make it more firm and workable. If so, give it about 30 minutes.
  5. It helps to dip a spoon into the powdered sugar to coat it—then when you scoop up a bit of the yellow dough–it won’t stick as much.
  6. Shape them into small marble sized balls and set aside.
  7. You can use a regular spoon–but if you’re lucky enough to have a small scoop–dust it with sugar and roll up little egg sized mounds of the plain white dough.
  8. Wrap one piece of plain dough around each yellow ball and form into an egg shape. Place on waxed paper-lined cookie sheet and freeze for about 15 minutes.
  9. Melt chocolate chips and shortening in a double boiler.
  10. Stir until smooth and shiny.
  11. Dip eggs in chocolate until coated and set back on waxed paper.
  12. Chill until set.
Recipe by Gracious Rain at