Creamy chocolate candies overloaded with sprinkles. So you know they’re awesome.

Remember these adorable pink and green candy sugar cookies? Well, I made yet another recipe to celebrate Sally’s Candy Addiction’s big release. The book will be here in only a few short weeks! The launch seemed a lifetime away when I finished the manuscript back in March. Oh my gosh, remember that day?? I’m a mess of emotions thinking back on it! And even more of a mess thinking about you holding it and (ahh) making recipes from it.

So many feels. Get it together, lady!

Anyway. Let me put a little pep in your step because I know the day back to life/school/real life after a long holiday weekend is such a drag. And does this mean summer is over? The unofficial official end of summer? Could today be any more depressing? Can I ask you any more questions?*

To get you goin’ today AND to celebrate the cookbook’s release, I made rainbow filled, buttery, creamy chocolates. Today’s funfetti buttercreams are not a recipe in the book. Rather, these chocolate candies are a colorful spin off of page 54 (oooo and 57). Check them out when you get your copy. Buttercreams rule.

Vanilla buttercreams were always my first choice pick in the chocolate box. Never even let my sisters have a chance. I mean, they’re essentially chocolate covered buttercream so what child can resist? Not sure if you read that just now. CHOCOLATE COVERED BUTTERCREAM. Frosting. Covered in chocolate. My teeth hurt.

The frosting-like filling inside is a shortcut version. Usually these chocolates are filled with fondant, but I prefer a shortcut. The buttercream filling inside these chocolates is thick, so it’s not really meant for spreading on a cake. I make it thick so the candies are easy to roll and dip. Though still a little sticky, the buttercream mixture is easy to work with.

Look at all the rainbow speckles!

Chilling is critical in this recipe. After you prepare the filling, it has to sit in the refrigerator until it’s workable. Much too sticky to roll into balls right after mixing– just like most cookie doughs.

Buttercream Candy Tips

I have two tips for you to create the bestest funfetti buttercreams ever.

First, you can cover the funfetti buttercreams in any kind of chocolate you like– white, milk, semi-sweet, bittersweet. Use your fave. I always choose dark semi-sweet chocolate because the filling itself is quite sweet. White or milk would make the chocolates super sweet, so keep that in mind. Make sure you use pure chocolate, not chocolate chips. Chocolate chips are not ideal for coating. I use Ghirardelli or Bakers; both brands of chocolate are sold in bars in the baking aisle.

Second, if I haven’t drilled it in your head by now– use a dipping tool for dipping! A dipping tool helps create the most attractive truffles. And we all know that pretty food tastes better. Or something like that. Please please please buy these dipping tools. You’ll use them all the time for Sally’s Candy Addiction recipes too.

Ok, one more piece of advice. Please please please have a purpose for making these. Or else you’ll be left with 60 chocolate covered frostings all to yourself that taunt you every time you open the fridge. It’s terrifying.

So have I brightened up your Tuesday? Or just ruined your diet?

Worth it.