Butter Cream Easter Eggs Recipe

Butter Cream Easter Eggs

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

Preparation -
Mix the cream cheese, butter and vanilla together until well blended. Add the confectioners' 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, dip each cream egg in melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.

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