Easter Eggs

• paraffin wax
• 18 ounces chocolate
• 7 12 ounces marshmallow cream
• 14 ounces condensed milk
• 1 12 cups nuts

1. Melt parafin and chocolate bits together in top of double boiler.
2. Remove from fire and add condensed milk, fluff and nuts.
3. Cool-drop on waxed paper or shape with hands into egg shapes.

paraffin wax, chocolate, marshmallow cream, condensed milk, nuts

Taken from www.food.com/recipe/easter-eggs-231234 (may not work)