makes about 30 eggs
1 7-ounce jar marshmallow crème/fluff
6 TB butter, at room temperature
1/4 tsp vanilla ………………………….dash of salt
3 cups powdered sugar
For the coating:
8 ozs real chocolate chips (or 8 1-oz squares) ~ you can use milk, dark, white or semi-sweet
1 TB shortening (i.e. Crisco)
assorted sprinkles or frosting to decorate
In the bowl of a mixer, combine the marshmallow creme, butter, vanilla and salt. Mix until creamy. Gradually add the powdered sugar, mixing until smooth. Refrigerate for an hour.
Line a baking sheet with parchment paper or waxed paper. Use a small scoop to make small balls out of the marshmallow mixture. Form each ball into an egg shape. Freeze for about 15 minutes.
Meanwhile, melt chocolate with shortening. Dip the marshmallow eggs into the chocolate and place back onto the lined baking sheet. Sprinkle with topping or drizzle with decorator icing. Refrigerate until the chocolate is set.
TIP: Can also do these as FOOTBALLS