Review Recipe

Copy Cat Creme Eggs

Servings 12 -16 eggs
Author Holly Nilsson
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  • 1/2 cup light corn syrup
  • 1/4 cup butter
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 3 cups powdered sugar
  • Yellow gel food coloring
  • 12 oz milk chocolate melts

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  1. Beat corn syrup, butter, vanilla and salt until smooth. Add in powdered sugar a bit at a time until the mixture is smooth & creamy.
  2. Place 1/3 of the mixture in a small bowl and add yellow coloring until it resembles egg yolk.
  3. Freeze both the white and yellow mixtures for 2 hours. Once firm, roll balls of the yellow filling. Surround with white mixture. Roll into an egg shape and place back in the freezer for 45 minutes or overnight. (Your "egg" should be 1/3 yellow and 2/3 white)
  4. Melt the chips in a small bowl on 50% power until just about melted. Remove "eggs" from the freezer a couple at a time, roll in the melted chocolate and place on parchment paper to set.
  5. If there are any bits that set and are exposed, just dab a little bit of melted chocolate on them to hold the filling in.
  6. Once set, serve at room temperature.