Friday, March 21, 2008

butter cream easter eggs...

1 pkg. (8 oz.) cream cheese, softened
1/4 lb. butter, softened
1 tsp. vanilla
2 lbs. powdered sugar
12 oz. dark chocolate melts, dark chocolate coating or semi-sweet chocolate chips
chopped nuts, if desired

Mix the cream cheese, butter and vanilla together until well blended. Add the powdered sugar and mix well. Place the mixture in the refrigerator to chill for at least 2 hours. Using the palms of your hands, roll the mixture, a small amount at a time, into small egg shapes. Refrigerate again for at least 1 hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, or spoon dip each cream egg in melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Keep refrigerated until ready to serve or give away.

I wanted to post these earlier in the week, but time just got away from me...these really are easy to make and soooo worth it! The filling tastes like a thick butter cream frosting...YUM! You could certainly decorate these with names, dots, flowers, etc. out of icing or extra melted chocolate.

Happy Easter!


diane said...

That's it I'm coming for Easter dinner...set an extra place at the table! I wish!!

Barbara said...

Oh now you diunt.....I can't believe you. Go Sis.....

Lindz said...

Again...I wish we lived closer to each other. For this and many other reasons!