# What You Need:
→ Candy Centers
01 - 2 cups powdered sugar
02 - 1/2 cup unsalted butter, softened
03 - 1/4 cup cream cheese, softened
04 - 1/2 teaspoon vanilla extract
05 - 1/4 teaspoon salt
→ Flavored Fillings (optional)
06 - 1/4 cup shredded coconut
07 - 1/4 cup creamy peanut butter
08 - 1/4 cup chopped dried fruit (apricots, cherries, or cranberries)
→ Chocolate Coating
09 - 12 ounces semisweet or milk chocolate, chopped
10 - 1 tablespoon coconut oil or vegetable shortening
→ Decorations
11 - Assorted pastel sprinkles
12 - Colored icing pens
13 - Edible pearls or sugar flowers
# How To Make It:
01 - Beat powdered sugar, butter, cream cheese, vanilla extract, and salt together until smooth. Optionally, divide the mixture and blend in shredded coconut, peanut butter, or chopped dried fruit to create flavored centers.
02 - Form the mixture into small egg shapes approximately 1 inch in size. Place shaped eggs on a parchment-lined baking tray and refrigerate for 20 minutes to firm.
03 - In a heatproof bowl over simmering water, gently melt chopped chocolate with coconut oil or vegetable shortening, stirring until smooth. Remove from heat and allow to cool slightly.
04 - Dip chilled egg centers into the melted chocolate, letting excess drip off, then return to the parchment-lined tray.
05 - While the chocolate coating is still soft, adorn the eggs with sprinkles, icing pens, edible pearls, or sugar flowers as desired.
06 - Refrigerate the decorated eggs for 15 minutes until the chocolate coating is fully set.
07 - Place the finished decorated egg candies on a platter or in a basket to create an appealing Easter centerpiece.
