White Chocolate Easter Eggs

• 1/2 cup butter, cubed
• 3 cups confectioners' sugar
• 2/3 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 cups finely chopped pecans
• 1 pound white candy coating, melted
• Gel food coloring, optional

1. In a large saucepan, melt butter. Stir in the confectioners' sugar, milk and vanilla until smooth. Stir in pecans. Transfer to a bowl. Cover and refrigerate for 2 hours or until easy to handle. Drop by level tablespoonfuls onto waxed paper-lined
2. . Form into egg shapes. Cover and refrigerate overnight.
3. Dip eggs into candy coating. Place on waxed paper until set. If a speckled look is desired, dip a small crumpled ball of waxed paper into food coloring. First gently press waxed paper onto a paper plate to remove excess food coloring, then gently press color onto eggs. Repeat if needed. Blot eggs with a paper towel.

butter, sugar, condensed milk, vanilla, pecans, coating, coloring

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