Butter Cream Easter Egg Candies

Learn how to make these delicious butter cream egg candies, coated in chocolate and sprinkles, that are a festive treat for kids on Easter Sunday.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 568 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 (8 ounce) package cream cheese, softened
• 2 (16 ounce) packages confectioners' sugar
• 1 (12 ounce) bag semisweet chocolate chips
• 2 tablespoons pastel multi-colored candy sprinkles, or to taste
• 0.5 cup butter, softened

Recipe Instructions

Step 1

Line a baking sheet with waxed paper.

Step 2

Roll sugar mixture into small egg-shapes; arrange on a baking sheet. Refrigerate until firm, about 2 hours more.

Step 3

Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip eggs into melted chocolate using a fork or wooden skewer until evenly coated.

Step 4

Arrange dipped eggs on the prepared baking sheet; garnish with sprinkles. Allow chocolate to harden, about 30 minutes. Place eggs in paper muffin or candy cups and store in refrigerator.

Step 5

Beat butter in a bowl using an electric mixer until smooth and creamy. Mix cream cheese and vanilla into creamed butter until smooth; stir in confectioners' sugar until incorporated. Cover bowl with plastic wrap and refrigerate until mixture is firm, about 2 hours.