Chocolate-Covered Candy Eggs

By pkvst2

Ingredients

• 3/4 stick (6 Tbsp) butter, softened
• 1 brick (3 oz) cream cheese, softened
• 1 lb confectioners’ sugar (51/4 cups)
• 1/2 tsp almond extract
• 1/2 cup almonds, toasted, cooled and finely chopped
• 2 cups (12 oz) semisweet chocolate chips
• 1 Tbsp vegetable shortening

Preparation

Step 1

1. Line 2 rimmed baking sheets with wax paper. Beat butter and cream cheese in a medium bowl with mixer on medium speed until blended. Gradually add confectioners’ sugar, extract and almonds, beating until blended (mixture will be stiff).
2. For each egg, fill a measuring tablespoon with the sugar dough. With fingers, push from spoon onto 1 of the lined sheets. Dipping fingers in confectioners’ sugar, shape into an egg. Freeze 1 hour until cold and firm.
3. Melt chocolate as package directs in a deep bowl or saucepan; stir in shortening. Let stand at room temperature 5 minutes, or until lukewarm.
4. Place 1 egg at a time on a fork, hold over chocolate and spoon chocolate over egg to coat. Tap fork handle on edge of bowl to shake off excess chocolate. Gently, with spatula, push egg off fork onto other baking sheet. Repeat with remaining eggs, reheating chocolate if it thickens and refrigerating eggs if they soften.
5. To decorate: Pipe designs on eggs with decorating icing. Use remaining melted chocolate or decorating frosting and a toothpick to glue candies onto eggs.

Planning Tip: Refrigerate airtight in a single layer up to 1 week.Peanut butter Variation Substitute 1/2 tsp vanilla extract for the almond extract. Beat into cream cheese mixture along with 1/2 cup chunky peanut butter.

DRIED Fruit Variation: Substitute 1/2 tsp rum extract for the almond extract. Stir in 1 cup bagged dried fruit bits or finely chopped dried fruit.