BISCOFF CREAM EGGS

What You'll Need

• 6 Tablespoons butter, softened
• 1/2 cup Biscoff spread
• 1/4 cup marshmallow cream
• 2 cups powdered sugar
• 1/2 teaspoon vanilla
• 8 ounces vanilla CandiQuik (1/2 a package)
• 1/4 cup sprinkles

How to Make It

1. In a large mixing bowl beat the butter and Biscoff until creamy.
2. Add the marshmallow cream and vanilla and cream again.
3. Slowly add the powdered sugar until it is all mixed in.
4. Divide the dough into 12 balls.
5. Shape and flatten each ball into an egg shape.
6. Place onto egg on a wax paper lined tray and freeze for at least 30 minutes.
7. Melt the CandiQuik according to the package directions.
8. Using a fork, place an egg one at a time into the melted chocolate.
9. Use a spoon to cover the tops.
10. Remove the egg using the fork again.
11. Tap gently on the side of the bowl to remove the excess chocolate.
12. Place on the wax paper lined tray and top with sprinkles immediately.
13. Makes 12 Easter eggs.
14. Store in a loosely sealed container on the counter for 5-7 days