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.
- ½ cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 2 (16 ounce) packages confectioners' sugar
- 1 (12 ounce) bag semisweet chocolate chips
- 2 tablespoons pastel multi-colored candy sprinkles, or to taste
- 1 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.
- 2 Roll sugar mixture into small egg-shapes; arrange on a baking sheet. Refrigerate until firm, about 2 hours more.
- 3 Line a baking sheet with waxed paper.
- 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.
- 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.
- Calories 568.4
- Carbohydrate 94.1 g
- Cholesterol 40.9 mg
- Fat 23.1 g
- Fiber 1.7 g
- Protein 2.7 g
- Saturated Fat 13.9 g
- Sodium 113.9 mg
- Sugar 90 g
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