Chocolate Easter Eggs

For the Kids on Easter Sunday, or let them help you make them for Easter. Fun !! and delicious!! Cook time is chill time.

• Ready In: 4 hrs 30 mins
• Yields: 30 chocolate eggs

Ingredients

• 1⁄2 cup butter, softened
• 1  teaspoon salt
• 1 (300 ml) can  Eagle Brand Condensed Milk
• 1  teaspoon vanilla or 1  teaspoon  almond extract
• 3  drops  of yellow  food coloring
• 2 1⁄4 lbs icing sugar
• 1 1⁄2 lbs  semisweet baking chocolate, melted
•  decorative  icing
•  candy sprinkles

Directions

1. Cream butter and salt until fluffy.
2. Gradually beat in Eaglebrand, vanilla and food coloring.
3. Slowly beat in icing sugar until well blended.
4. Knead with hands until mixture is smooth and pliable.
5. Form mixture into eggs.
6. Place onto waxed paper lined tray.
7. Cover and chill for 4 hours or until firm.
8. Resting each egg on a fork, dip into melted chocolate, letting excess coating drip off.
9. Place back on tray, let stand until firm.
10. Decorate with sprinkles while still moist, or let chocolate stand until firm and decorate with colored icings.
11. Store covered at room temperature or in the refrigerator.