Prep Time: 20 minutes
Total Time: 20 minutes
- 1/4 cup (1/2 stick) butter
- 1 package (5.25 oz) chocolate pudding mix, not instant
- 1/2 cup milk
- 1 lb powdered sugar, sifted
- 1 tsp vanilla extract
- 1 cup chopped walnuts
- 5 ounces unsweetened chocolate (can substitute bittersweet)
- 1 tbsp shortening
- 34 miniature marshmallows (optional; see note below)
- colored sugar or sprinkles (optional; see note below)
1. Place the butter in a medium saucepan and heat it over medium until the butter is melted. Pour in the pudding mix and stir until smooth and well-combined.
2. Slowly pour in the milk and continue to stir until mixture is smooth. Continue to cook over medium heat, stirring, until mixture is very thick and pulls from the sides of the pan.
3. Remove the pan from the heat and stir in the powdered sugar and vanilla. Stir in the walnuts and allow to cool for 5 minutes.
4. Form the mixture into about 20 egg shapes and place on foil-lined baking sheet. Place in the refrigerator to chill for 30 minutes.
5. While candy is setting, melt the unsweetened chocolate and shortening together in the microwave. Allow it to cool, but not set. If it begins to harden before candy is ready to be dipped, re-warm it in the microwave briefly.
6. Dip the eggs in the melted chocolate using two forks or dipping tools. Place them back on the baking sheet. If you are decorating with the optional marshmallow flowers (see below), place them on the eggs while the chocolate is still wet. Place the eggs back in the refrigerator to set completely.
To Make Decorative Marshmallow Flowers: Using a sharp knife, cut the mini marshmallows in thirds. Dip one cut end of each marshmallow segment in colored sugar. Arrange five segments in a flower shape on the wet chocolate eggs.Click Here to View All Easter Candy Recipes!