|Butter||1 Cup (16 tbs), softened|
|Icing sugar||3 Pound|
|Condensed milk||2⁄3 Cup (10.67 tbs)|
|Semi-sweet chocolate||1 Pound, chopped|
|Vegetable shortening||2 Tablespoon|
|Icing sugar||2 Pound|
|Vegetable shortening||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
In large bowl, beat butter until fluffy; gradually beat in icing sugar, condensed milk, vanilla and salt.
Turn out onto work surface; knead until smooth.
Shape into 32 eggs.
Refrigerate for 1 hour or until firm.
In bowl over hot (not boiling) water, melt chocolate with shortening; remove from heat.
Using two forks, dip each egg into chocolate to coat; shake off excess.
Place on waxed paper-lined baking sheets; refrigerate until chocolate is set.
ICING: In large bowl, gradually beat sugar into shortening until fluffy.
Beat in milk until smooth.
Divide into batches; beat in food coloring (if using).