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Don’t you love this small treat trend?

Two bites, or even one.

Less guilt.

Win.

Then we won’t feel so bad for eating one five of them, right!?

I recently had a friend come up to me and tell me “Cadbury eggs would be awesome!!!”

(wink, wink, hint, hint, nudge, nudge)

So here I am. 27 hours later. Posting about chocolate eggs bursting with a fondant-like filling.

I just had to, for Easter, ya know!?

Even better, I bet you have all this stuff in your pantry.

*Crossing fingers!*

Cadbury Crème Eggs

Yield: 12 chocolate crème eggs

Ingredients:

1/2 cup light corn syrup

1/4 cup butter

3/4 teaspoon vanilla

1/4 teaspoon salt

2 1/4 cups powdered sugar, sifted

3 drops yellow food coloring

1 package (16 oz.) Chocolate CANDIQUIK® Candy Coating

Directions:

Mix the corn syrup, butter, vanilla and salt in a large bowl with an electric mixer until smooth.

Add the powdered sugar, a small amount at a time, mixing by hand after each addition. Stir until creamy.

Remove about 1/3 of the sugar mixture and place in a small bowl.

Add the yellow food coloring; mix well.

Cover both mixtures and place in the freezer for 1-2 hours or until firm.

Remove the yellow mixture from the freezer, and while still cold, roll into marble-sized balls and place on wax paper.  Place back in the freezer for 20 minutes. Hint: keep these very cold at all times – they’re sticky!!!

Wrap a small amount of the white filling around the yellow balls.

Form into the shape of eggs and place on a lightly greased baking sheet. Repeat until done and return to the freezer for another 20-30 minutes.

Melt 1 package of Chocolate CANDIQUIK  according to the directions on the package. Coat eggs in chocolate and set on wax paper to dry. (Another hint: you may want to pull one or two eggs out at a time to dip and keep the remaining in the freezer until their time to be dipped!)

And if you want to be cute,  “etch” on the Cadbury cross with a toothpick.

 

Featured on: make it and love it