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White Chocolate Eggs with Cinnamon Cream

Make your own sweet treat eggs at home…peanut butter-free. The cinnamon-spiced cream is coated in white chocolate.

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  • 4 Tablespoons MUSSELMAN’S® Apple Butter
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • cup sweetened condensed milk
  • 3 cups confectioners sugar
  • ¼ cup graham cracker crumbs
  • 1 12-ounce bag white chocolate chips


  1. Step 1
    Beat together apple butter, vanilla and salt.

  2. Step 2
    Blend in the milk until smooth.

  3. Step 3
    Add sugar, mix well

  4. Step 4
    Add graham cracker crumbs and blend in.

  5. Step 5
    Shape into small egg forms and place on waxed paper covered cookie sheets.

  6. Step 6
    Chill overnight.

  7. Step 7
    Make white chocolate coating by melting white chocolate chips in a microwave safe dish for 30 seconds. Stir. Microwave and stir in 15 second increments until melted.

  8. Step 8
    Dip chilled eggs into white chocolate covering completely.

  9. Step 9
    Store eggs in refrigerator.

What others are saying about this recipe

  1. Spicy Soprano says:

    I made these and had to amend the recipe. I used my food processor to whip the filling, and I had to use 2 cups of the Graham Cracker Crumbs to get the right consistency and the color in the picture. With that done, the filling is not cloyingly sweet and can take the addition of white chocolate. Good taste, great idea. Just needs an adjustment!

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