# 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 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
# How to Make It:
01 - In a large bowl, beat powdered sugar, softened butter, cream cheese, vanilla extract, and salt until smooth. Optionally, divide the mixture and incorporate shredded coconut, peanut butter, or dried fruit to create varied fillings.
02 - Form the mixture by hand into small egg shapes approximately 1 inch in size. Arrange on a parchment-lined tray and refrigerate for 20 minutes to firm.
03 - Using a double boiler or microwave-safe bowl, melt chopped chocolate with coconut oil or vegetable shortening over simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
04 - Dip each chilled egg-shaped center into the melted chocolate, letting excess drip off. Return to the parchment-lined tray.
05 - While the chocolate remains soft, embellish each candy with sprinkles, icing pens, edible pearls, or sugar flowers as preferred.
06 - Refrigerate the decorated candies for 15 minutes until the coating is firm.
07 - Arrange the decorated egg candies on a platter or in a basket to create a festive Easter centerpiece.
