Homemade Chocolate Easter Eggs

• 2 packages (3.4 ounces each) cook-and-serve pudding mix
• 1/2 cup butter, melted
• 1/2 cup milk
• 5 to 6 cups confectioners' sugar
• 2 cups peanut butter
• 4 cups (24 ounces) semisweet chocolate chips
• 2 teaspoons shortening
• Assorted decorating icings and cake decorator candy flowers

1. In a large saucepan, combine the pudding mixes, butter and milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sugar and peanut butter. Cool slightly.
2. Shape 1/2 cupfuls into egg shapes. Place on a waxed paper-lined
3. ; refrigerate until set.
4. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Return eggs to waxed paper to set. Decorate with icings and candies as desired. Store in an airtight container.

butter, milk, sugar, peanut butter, chocolate chips, shortening, cake

Taken from www.tasteofhome.com/recipes/homemade-chocolate-easter-eggs/ (may not work)