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Easter Egg Pops

  • Makes: about 24 pops  
  • Freezes: excellent 
  • Preparation Time: 10 minutes for fudge, 50 minutes for assembly, plus chilling time 

Ingredients

3 cups750 ml white chocolate chips or white chocolate coating

1 can300 ml Eagle Brand® Regular or Low Fat Sweetened Condensed Milk

2 tsp10 ml pure vanilla extract

Yellow food colouring

24 lollipop sticks

Coating

3 cups750 ml semi-sweet chocolate chips, melted

½ cup 125 ml white chocolate chips or white chocolate coating, melted

Directions

  1 Melt white chocolate with sweetened condensed milk in a heavy saucepan over low heat. Remove from heat and stir in vanilla. Take ½ cup (125 mL) of mixture and add a few drops of yellow food colouring. Stir until colour is consistent. That will be the yolk. Freeze yellow mixture and remaining vanilla mixture separately until firm, about 30 minutes.

  2 Line baking sheet with parchment paper. Roll the yellow mixture into balls, 1 tsp (5 mL) at a time. Take a scant tbsp. (15 mL) of the white mixture and wrap it around the yolk. Shape into an egg. Insert lollipop sticks and freeze until firm.

  3 Dip each pop into melted semi-sweet chocolate. Drizzle with melted white chocolate. Chill until coating is set.

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