Candy SunButter Eggs
Servings: 18 pieces
Ingredients
- 6 tbsp butter, room temperature
- 1 cup SunButter* *any creamy nut butter will work
- 2 cups powdered sugar add up to a 1/2 cup powdered sugar if you need more to form shapes.
- 1/2 tsp vanilla
- 1/8 tsp salt
- chocolate candy coating/almond bark
- 1 tsp vegetable or canola oil, optional use, if needed, to thin out the chocolate
Instructions
- Line a cookie sheet with a silicone baking mat or parchment paper and set aside.
- With your mixer, beat the softened butter until creamy, about 2 minutes on medium-high speed.
- Add in the sunbutter and continue to beat until combined, about 1-2 minutes on medium speed.
- Slowly add in the powdered sugar, vanilla and salt. Mix on low speed for about 1-2 minutes or until fully combined. The mixture may look a little crumbly, but it’s ok.
- Using a medium cookie scoop (or about 1-½ tablespoons of filling), scoop up the filling, placing them on the cookie sheet. Once all scooped, roll into balls, then flatten each ball so that it is about ¾ to 1” thick. Shape into an egg with your fingers and place back onto the cookie sheet. If the mixture is too soft to shape, place into the refrigerator for about 10-15 minutes to firm up and then continue. TIP: If the mixture is too sticky when shaping, add a little powdered sugar to your hands and then shape.
- Once the mixture is all shaped, refrigerate for at least 1 hour to firm up the eggs before dipping.
- When you are ready to dip your filling, melt the candy bark or chocolate in the microwave in 20-30 second intervals. Stir, making sure the chocolate is smooth. If it feels too thick, add in about 1 tsp of oil and stir. Cool for a couple of minutes before dipping the eggs.
- To dip, place the filling into the chocolate and submerge it. Using a three-prong dipping fork (or a regular fork), bring the egg up to the top, tapping it lightly to remove any excess chocolate before placing it down onto your cookie sheet. TIP: use the dipping spear (or another fork or a toothpick) to help slide the egg off the dipping fork. Continue the process until all eggs are covered; just note that you may need to rewarm your chocolate if it gets too firm or chill the filling in the refrigerator if it gets too soft.
- Drizzle any excess chocolate on top of the egg. Refrigerate the candies to help them fully set before serving.
- Keep candies refrigerated until serving. Yields about 15-18 egg candies (depending on thickness of candies).
Notes
These will keep in the refrigerator for about 2 weeks (store in an airtight container, between parchment paper).
These also freeze well, for up to 3 months. If freezing, store in an airtight container, between parchment paper. Then wrap the container in plastic wrap. When thawing, place the container directly into the refrigerator. Or, eat frozen…that works too!