Chocolate Coated Butter Cream Eggs

• Butter Cream Eggs
• 8 oz. PHILADELPHIA Cream Cheese
• 1/4 lb. butter
• 1/2 tsp. vanilla extract
• 3 lb. confectioner's sugar, sifted
• Chocolate Coating
• 12 oz. semi-sweet chocolate chips
• 7 oz. chocolate candy bar (baking bar)
• 4 Tbsp. plus 2 tsp. shortening

1. Using an electric hand mixer, mix together the cream cheese and butter until it becomes one creamy mixture.
2. Add the vanilla and continue to mix until incorporated.
3. Add the butter and cream cheese mixture to the sugar.
4. Then knead together as if making dough.
5. Once the mixture is combined, take pieces that are about the size of your palm and roll them into egg shapes.
6. Place them on wax paper or parchment paper and then in the refrigerator until they are firm.
7. Melt the chocolate and shortening in a small bowl set over a pot of warm water, making a "double boiler."
8. Do not let the water boil because you don't want the chocolate to get too warm.
9. Stir the chocolate constantly and scrape the sides of bowl.
10. Remove the bowl from the pot once the chocolate is melted.
11. Use a fork to dip the prepared butter cream "eggs" into the melted chocolate.
12. Dip the whole egg in the chocolate and gently tap the fork on the side of the bowl to remove extra chocolate.
13. Place the coated egg onto a wax paper-covered tray or cookie sheet.
14. Place the tray in the refrigerator to chill 30 minutes, allowing the chocolate to harden.

butter, philadelphia cream cheese, butter, vanilla extract, s sugar, chocolate coating, semisweet chocolate chips, chocolate candy bar, shortening

Taken from www.kraftrecipes.com/recipes/chocolate-coated-butter-cream-eggs-184455.aspx (may not work)