Candy SunButter Eggs
FromScratchBaking.net
Servings: 15 eggs
Ingredients
- 6 tbsp butter, room temperature
- 1 cup SunButter *any creamy sunflower seed butter works
- 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 to thin out the chocolate, if needed
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 sunflower seed butter and continue to beat until combined, about 1-2 minutes on medium speed, scraping the bowl down as needed.
- 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.
- Using a cookie scoop (or about 1-½ tablespoons of filling), scoop up the filling and place 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, allow them to firm up in the refrigerator for about 10-15 minutes. TIP: If the mixture is too sticky when shaping, add a little powdered sugar to your hands and then shape.
- Once the mixture is shaped into eggs, refrigerate for at least 1 hour to allow them to firm up before dipping.
- Melt the chocolate candy coating 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.
- 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. If needed, 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 in chocolate. If the chocolate starts to firm up, rewarm it in the microwave for 10-15 seconds. If the filling gets too soft to dip, place it back in the refrigerator to firm up a bit.
- 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).