Substitute for icky 'White Candy Coating'

[Kim Shook]

I want to make this for Easter, but hate the taste/feel of that candy coating junk. Do you think that I could use good white chocolate instead? Should I still add the butter to smooth things out and make it easier to melt (I've had many problems with melting white chocolate). Ta!

[Lisa Shock]

White chocolate would be my choice. Yes, it's a bit more difficult to temper.

I wouldn't add the butter, it will make a softer product that might not set up properly. -More like ganache icing than a chocolate.

[Kerry Beal]

In total agreement with Lisa. Tempered white chocolate, no butter, spread out on parchment - sprinkle with jelly beans before it sets.

[Kim Shook]

White chocolate it is, then! Thank you!