Chocolate Cream Filled Easter Eggs
by Michelle Jones

These delicious cream filled eggs are like the famous store brand, the ones with the yellow and white cream inside!

Now you can have these special cream-filled eggs for Easter and any time of the year. They're easy to make and are sure to be a big hit with the kids and grown-ups alike!

Ingredients:

1 c. butter (softened to room temp.)

2 tsp. salt

4 tsp. vanilla

1 can condensed milk (Eagle Brand only)

10 c. powdered sugar

1 tsp. yellow food coloring

1 lb. semi-sweet chocolate

Directions:

Add salt and vanilla to softened butter, and beat until fluffy. Add condensed milk and beat in the sugar one cup at a time, blending until stiff. Dust with a little brown sugar and knead until the mixture is smooth.

Take about 1/3 of the mixture and add yellow food coloring, blend well. Divide the yellow and white mixtures into approximately 16 - 20 pieces. Mold the yellow pieces into a ball, and then mold the white pieces around the yellow to form the egg shape. Set on paper towels and allow to dry for 24 hours.

To coat the eggs, melt chocolate in the microwave until smooth, and dip the eggs to cover evenly. Set the eggs on wax paper and cool before refrigerating.

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Submitted by Michelle Jones, editor of Holiday Family Fun.