Homemade Easter Candy

I make these homemade Easter candies every spring, and they’re always a hit. With a creamy, sweet filling coated in smooth chocolate, they’re festive, fun to decorate, and perfect for gifting or sharing.

Why You’ll Love This Recipe

I love how these candies give me full control over the flavors and decorations. I can make them pastel-perfect for Easter, shape them into eggs or bunnies, and add anything from sprinkles to drizzled white chocolate. They’re budget-friendly, make-ahead friendly, and just as delicious as store-bought treats—if not better.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ cup unsalted butter, softened

• 1 package (8 oz) cream cheese, softened

• 1 tsp vanilla extract

• 6 cups powdered sugar

• 2 cups sweetened shredded coconut (optional, for texture)

• 2 cups semisweet chocolate chips

• 2 tbsp shortening or coconut oil

• Optional: food coloring, pastel sprinkles, white chocolate for drizzling

Directions

1. I beat the butter, cream cheese, and vanilla in a large mixing bowl until smooth and creamy.

2. I gradually mix in the powdered sugar until the filling comes together into a thick, pliable dough. If I want a coconut version, I stir in shredded coconut at this stage.

3. I divide the mixture if I’m using food coloring, tinting each portion in soft pastel shades for Easter.

4. I shape the mixture into small egg shapes and place them on a parchment-lined baking sheet. I chill them in the refrigerator for about 1 hour, or until firm.

5. In a microwave-safe bowl, I melt the chocolate chips with shortening in 30-second intervals, stirring until smooth.

6. I dip each chilled candy into the melted chocolate, letting excess drip off, and place them back on the parchment.

7. If decorating, I add sprinkles immediately or drizzle with melted white chocolate once the coating is set.

8. I refrigerate until the chocolate hardens completely before serving or packaging.

Servings and timing

• Servings: I usually get about 30 candies from this recipe.

• Timing: Prep time is 30 minutes (plus chilling), and total time is about 1 hour 30 minutes.

Variations

• I sometimes fill the centers with peanut butter or caramel for a surprise.

• For a fruity twist, I use a few drops of raspberry or orange extract instead of vanilla.

• I’ve rolled the candies in crushed pastel candies or sanding sugar for extra crunch.

• Using white chocolate for coating gives them a lighter, spring-like look.

Storage/reheating

I store these in an airtight container in the refrigerator for up to 2 weeks. They also freeze well for up to 2 months—I just thaw them in the fridge overnight. There’s no reheating needed, but I let them sit at room temperature for a few minutes before serving so the centers soften slightly.

FAQs

How do I keep the chocolate coating smooth?

I make sure the candies are well chilled before dipping, and I melt the chocolate slowly to avoid seizing.

Can I make these without cream cheese?

Yes—I’ve swapped the cream cheese for an equal amount of sweetened condensed milk for a richer, sweeter filling.

What’s the best way to shape the candies evenly?

I use a small cookie scoop to portion the filling, then roll it into smooth shapes with my hands.

How far ahead can I make these?

I like to make them a week before Easter—they store beautifully in the fridge without losing flavor or texture.

Can I use candy melts instead of chocolate chips?

Definitely—candy melts are easier to work with and come in pastel colors perfect for Easter.

Conclusion

I enjoy making these homemade Easter candies because they’re customizable, fun to decorate, and taste amazing. They’re a sweet way to celebrate the season and a thoughtful gift for friends and family. Every year, I end up making more than planned—because they disappear fast.