1 c  Butter; softened
3 lb Icing sugar
2/3 c  Condensed milk
1 tb Vanilla
1/2 ts Salt
1 lb Semisweet chocolate,chopped
2 tb Vegetable shortening

ICING
2 lb Icing sugar
1 c Vegetable shortening
1/2 c Milk
Food colouring (optl)

To increase variety, divide dough into four portions and use extra flavors.
In a large bowl, beat butter until fluffy; gradually beat in icing sugar,
milk, vanilla and salt. On 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 2
forks, dip 1 egg into chocolate to coat; shake off excess. Repeat with
remaining eggs. Place on waxed paper-lined baking sheets; refrigerate until
chocolate is set. Icing: In a large bowl, gradually beat sugar into
shortening until fluffy. Beat in milk until smooth. Divide into batches;
beat in food colouring (if using). Decorate eggs. Extra Flavors: (per
one-quarter of egg mixture) Chocolate: beat in 1 tbsp unsweetened cocoa
powder Maple Walnut: add 2 tbsp chopped walnuts and 1/2 tsp maple extract
Citrus: beat in 1 tbsp grated orange rind.