Shape the mixture into eggs with your hands. A good tip is to wash your hands after every 3rd egg or so. The mix will stick to your hands and it will be hard to shape unless your hands are clean.

Chill for a few hours (overnight is best) on waxed paper.

Dip into melted semi-sweet chocolate and place on waxed paper.

Tip: I use a cookie sheet covered with waxed paper. This recipe will make about 12 - 15 eggs about 1-2 inches long.

This recipe was passed down from my Mom's Mom and Grandmother to me. We try to make it every Easter! When my dog ate my cookbook where the recipe was attached (true story) I thought it was lost forever! A Google search turned up nothing! Thankfully, my Mom was able to retrieve it from her old recipe cards and I'm happy to share it with you!

Submitted by: Christine Merrill-Beers