# Components:
→ 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 oz 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
# Directions:
01 - In a large bowl, beat powdered sugar, butter, cream cheese, vanilla extract, and salt 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 1-inch egg shapes with your hands. Arrange eggs on a parchment-paper-lined baking tray and refrigerate for 20 minutes to firm.
03 - Gently melt chocolate and coconut oil together in a heatproof bowl placed over simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
04 - Dip each chilled egg into the melted chocolate, letting excess drip off. Place coated eggs back on the parchment-lined tray.
05 - While the chocolate is still soft, adorn eggs with sprinkles, colored icing pens, edible pearls, or sugar flowers as desired.
06 - Refrigerate the decorated eggs for 15 minutes to allow the coating to set firmly.
07 - Arrange the decorated eggs on a platter or in a basket for an attractive centerpiece.
