Reviewed: Mar. 21, 2012

It reminds me of a cheap version of Oreo truffles. but it is versatile and you can add and mix and match flavors, nuts, coconuts, cherries, etc.

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Reviewer:

Molly Curtis

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Reviewed: May 27, 2011

I made this Recipe for Easter, but it ended up to be really squishy, and no matter how long I let it set if wold not firm. I'd also put less sugar in this recipe if I try making t again. It is also hard to shape it into an egg shape. I tried letting it firm over night and it was still really squishy and sticky.It was a good tasting, recipe, but I don't think I'll be making it again.Sorry):

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Reviewer:

c8lin

Cooking Level: Beginning

Home Town: Hillsboro, Ohio, USA

Living In: Amelia, Ohio, USA

Reviewed: Apr. 25, 2011

I am sorry....but these just did not work out for me or even taste good. They tasted like pure confectioners sugar. Sticky....had to add more sugar. Hard to shape...even after keeping in the fridge to set up. Had high hopes for this one. Sorry but thanks for the post.

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Apr. 24, 2011

These are fantastic. I plan on making these eggs an easter tradition. I followed other reviews and made a half chocolate, half chocolate peanut butter batch and I also used pistachio pudding mix for a batch and they were my favorite. Next year I think I'll try butterscotch as well

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Reviewer:

Teresa

Cooking Level: Intermediate

Home Town: Saskatoon, Saskatchewan, Canada

Reviewed: Apr. 23, 2011

These were easier to make than I expected, and the dipping process went smoothly. The only think we don't like about these eggs is that they are extremely SWEET. I have a major sweet tooth, but all you really taste is sugar. There isn't a strong chocolate flavor at all. Some of these I covered in melted peanut butter chips, and those were the ones that we enjoyed the most because we could taste the peanut butter. For the rest, I covered some in melted semi-sweet chocolate and some in tinted white chocolate and sprinkles. They are a cute addition to an Easter basket.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Mar. 3, 2011

very easy treat, shaped them into heart molds for Valentines' Day, then coated the tops with melted butterscotch chips.

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Reviewer:

redneck gramma

Cooking Level: Intermediate

Reviewed: Oct. 22, 2010

I used milk chocolate chips because of preference I made half the batch following the recipe and in the other half I mixed up some peanut butter and confectioners sugar, rolled them into little balls and wrapped the chocolate egg around it..YUM. My boyfriend and I thought the plain chocolate ones had a marshmallow texture but was still good but the ones with the peanut butter inside are our favorite...YUM!

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Reviewer:

Miss K

Cooking Level: Beginning

Reviewed: Apr. 29, 2010

Easy recipe! Make them SMALL! They are very sweet and rich!

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Reviewer:

shananananan

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Reviewed: Apr. 18, 2010

These were phenomenal and incredibly easy to make! The recipe is versatile as well, as I'm sure most any flavor of instant pudding would taste great nestled inside these eggs. I wouldn't change a thing!

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