Butter Cream Easter Egg Candies

My grandmother used to make these every year at Easter. They taste very similar to the 'Mary Sue' butter cream Easter eggs that they used to sell during Easter-time when I was a kid.

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

Ingredients

• ½ cup butter, softened
• 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

Recipe Instructions

Step 1

Line a baking sheet with waxed paper.

Step 2

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.

Step 3

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

Step 4

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 5

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.