Butter Cream Easter Egg Candies

Ingredients

• 0.5 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 2 (16 ounce) packages confectioners' sugar
• 1 (12 ounce) bag semisweet chocolate chips
• 2 tablespoons pastel multi-colored candy sprinkles, or to taste

Steps

1. Beat butter in a large bowl with an electric mixer until smooth and creamy. Mix in cream cheese and vanilla until smooth; stir in confectioners' sugar until incorporated. Cover the bowl with plastic wrap and refrigerate until mixture is firm, about 2 hours.
2. Roll chilled sugar mixture into small egg shapes and arrange on a baking sheet. Refrigerate until firm, about 2 hours more.
3. Line a baking sheet with waxed paper.
4. Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
5. Dip chilled eggs into melted chocolate using a fork or wooden skewer until evenly coated. Arrange dipped eggs on the prepared baking sheet; garnish with sprinkles. Set aside for chocolate to harden, about 30 minutes.
6. Place eggs in paper muffin liners or candy cups. Store in the refrigerator.