easter candy

These Easter egg buttercream candies combine a thick and creamy buttercream filling with rich dark chocolate. Choose from a variety of flavors listed in the blog post above or stick with vanilla listed below. See blog post for extra tips on coating the buttercream candies in chocolate.

Easter Egg Buttercream Candies

(115 grams) unsalted butter, softened to room temperature

(480 grams) confectioners’ sugar

Tablespoons (45 milliliters) heavy cream

vanilla extract

almond extract

salt,

chocolate

vegetable oil

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners&#8217; sugar and beat on low for 1 minute. Add the cream, vanilla and almond extracts, then beat on high for 3 minutes or until completely smooth and creamy. Taste, then beat in a pinch of salt if needed. (It&#8217;s supposed to be very sweet!) The mixture will be very sticky. Cover the bowl tightly with aluminum foil or plastic wrap and chill in the refrigerator for at least 1 hour and up to 1 day. Chilling makes shaping the buttercream filling a little easier.

Line 1-2 large baking sheets with parchment paper or silicone baking mats. Set aside.

Once chilled, remove the mixture from the refrigerator. Scoop 1 Tablespoon of the buttercream mixture and roll into a ball. Flatten the ball between your palms and use your fingers to thin out one end into an egg shape. The egg should be roughly 1/2 &#8211; 3/4 inch thick. Place on the prepared baking sheet. Repeat with remaining buttercream mixture. The buttercream mixture may be a little crumbly, but the warmth of your hands will bring it together. If you find the buttercream mixture becoming too soft to handle, chill in the refrigerator for 15 minutes. Alternatively, you can powder your hands with confectioners’ sugar, which helps prevent the buttercream from sticking to your hands.

Chill the shaped buttercream eggs in the refrigerator for at least 1 hour and up to 1 day. During the last few minutes of the chilling time, begin melting the chocolate and oil together. You can melt it in a double boiler or the microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl. I recommend using a liquid measuring cup because its depth makes dipping really easy. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 6-8 minutes to slightly cool before dipping, otherwise it will melt the buttercream filling.

Remove buttercreams from the refrigerator. Working with 1 at a time, submerge into the chocolate, then carefully lift out using a fork. Tap the fork gently on the side of the bowl/measuring cup to rid excess chocolate. Use a toothpick or a 2nd fork to help you slide the buttercream off of the fork and onto the baking sheet.

If you have leftover chocolate, drizzle over candies. I reheated the chocolate and used a squeeze bottle to drizzle.

Refrigerate buttercream eggs for 30 minutes or until chocolate has completely set before serving.

Layer buttercream eggs between sheets of parchment or wax paper and store in an airtight container in the refrigerator for up to 2 weeks.

This was a great recipe.  My daughter shared it with me and thought I should try it.  By chance do you have nutrition value on 1 egg?  If you have it listed in the recipe please direct me there otherwise if you have it broken down it would be great to include with the recipe for those watching their intakes for nutrition purposes.

I made these buttercream for Easter. I made orange cream, lemon cream, chocolate cream, maple cream and coconut cream. I can't begin to tell you the complements I received from these cream fillings. One was better than the next. I made some large coconut cream eggs also to be boxed. wonderful!! Thanks you for posting this fabulous recipe

Made these the other day and they are Amazing! So easy! So creamy! Going  to make some different flavors this weekend. Forget “See’s” candies, these are much better and lots of fun too.

I made these this Easter and everyone loved them! They are so simple!!! I added vanilla beans to the frosting and they looked gorgeous!

I would add less almond unless putting a marshino cherry in center

A giant candy-laden cookie baked up in a pie plate.

Easter Cookie Cake

butter (1 stick or 4 ounces)

brown sugar

sugar

vanilla

flour

baking soda

salt

chocolate chips

chocolate candies (I used Easter M&M's

Preheat oven to 350º. Spray a 9-inch pie...

Preheat oven to 350º. Spray a 9-inch pie plate with non-stick cooking spray. Set aside.

Melt the butter in a large, microwave-safe bowl....

Melt the butter in a large, microwave-safe bowl. Mix in the sugars, then the vanilla. Then stir in the egg.

Whisk together the flour, baking soda, and salt...

Whisk together the flour, baking soda, and salt in a medium bowl. Then mix into the butter mixture just till combined. Add the chocolate chips and ½ cup of the candies. Reserve the remainder of the candy to garnish the cookie cake when it comes out of the oven. Mix well.

Scrape the dough into the prepared pan, then...

Scrape the dough into the prepared pan, then smooth the top with an offset spatula.

Bake for 25 minutes or till the top...

Bake for 25 minutes or till the top is golden brown. Remove from the oven and gently press the remaining candies across the surface of the cookie cake while it's hot.

Cool before slicing.

https://www.youtube.com/watch?v=COJiZJXILxg

This Easter Cookie Cake is packed full of Easter candy and chocolate chips! It’s perfect for any Easter leftovers!

EASTER COOKIE CAKE

You need just a couple ingredients for this super easy Easter dessert recipe. Kids love to help sprinkle on the candies!

Easter Desserts: Bunny Bark

(226 grams) semi-sweet chocolate, coarsely chopped*

(226 grams) white chocolate, coarsely chopped*

Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Melt the semi-sweet chocolate. Use a double boiler or microwave. If using the microwave, stop and stir the chocolate every 20 seconds to help avoid seizing. Pour onto prepared baking sheet and spread out into a large rectangle. Set in the refrigerator to chill for 20 minutes or until no longer wet-looking.

During this time, melt the white chocolate and let it sit for 5-10 minutes before pouring on top of the cold bottom layer. (The high heat on the cold bottom layer may prevent the two layers from sticking together.) Spread the white chocolate into an even layer on top, then decorate with candies.

Allow the bark to set at room temperature in a cool, dry environment—this usually takes around 45 minutes. If needed, you can stick it in the refrigerator to help speed things up. Once hardened, break into pieces as large or as small as you want.

Made over Easter! Delicious easy and great way to use up some extra candies. Thanks Sally

I have just found your website and your amazing recipes, last December...........I have tried your Carrot Cake recipe for my husband's birthday and it's delicious. It's moist and not too sweet. Also, it turned out to be my husband's most favourite carrot cake recipe.  Can't wait to try some more of your recipes.  Thanks Sally

I LOVE all your recipes and notes - so beyond helpful!  Thank you for making baking easy to understand - love the details that you provide!

carrot cake is the best!! i have a lot of siblings so i have to cook a lottt haha i also love backing for my neighbours but carrots in cake sooooo good!

Love your cooking page . Thank you for the amazing recipes.

https://www.youtube.com/watch?v=Cz2wFJlTTRQ

You only need a couple ingredients and your favorite Easter candy to make this festive easy Easter Bunny Bark!

Get the full recipe: https://sallysbakingaddiction.com/easter-bunny-bark/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #candy

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Top 3 easter candy recipes from across the web

The most viewed easter candy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easter Egg Buttercream Candies

Easter Cookie Cake

Easter Desserts: Bunny Bark

Top 3 easter candy recipes from across the web

The most viewed easter candy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easter Egg Buttercream Candies

Easter Cookie Cake

Easter Desserts: Bunny Bark

The most viewed easter candy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine