2 cups (128 g) Oreo cookie crumbs
1/2 (64 g) chopped pecans
1/2 (64 g) cup brown sugar
1/2 cup (64 g) melted butter
Combine ingredients, then mold into egg-sized balls. Place balls on cookie sheet with wax paper. Refrigeate for 1 hour
2 cups (128 g) icing (powder sugar) sugar
1 cup (128 g) custard powder (or a package of instant banana or lemon pudding)
1/2 cup (64 g) softened buttter
Dribble milk into this mixture to make a thick icing. Mold this around the eggs. Refrigerate for 1 hour.
Melt 8 squares of semisweet chocolate in a double boiler. Using 2 spoons, quickly dip the eggs into the chocolate to cover. Refrigerate until hard.
Copyright Nancy V. Bennett in Llewellyn’s Witches’ Datebook 2010 Page 49