Place the butter and cookie butter in a microwave safe dish and heat for 15 seconds to soften both. Cream the butter and cookie butter together. Add in the marshmallow cream and mix until combined.

Slowly add in the powdered sugar a half cup at a time until a soft dough forms.

Divide the dough into 12 even balls. Shape the balls into an eggs shape. Place on a parchment paper lined baking sheet and freeze for 20-30 minutes.

Meanwhile, place the white chocolate and Crisco in a microwave safe dish. Heat on high in 30 second intervals, stirring for 30 seconds in between each heating.

Remove the eggs from the freezer. Use a fork to hold the egg and spoon the white chocolate over top. Tap the fork to remove excess chocolate. (I struggled with this step and found it easier to dunk the egg into the bowl, pour chocolate over top, then tap on the side of the bowl).

Place the dipped eggs on a baking sheet lined with parchment paper. Allow to set for 15 minutes.

Choose one color of candy melts to work with and melt them according to the package directions. Place the melted candy in a zip top baggie and snip off the end. Decorate the eggs with the candy and immediately sprinkle with coordinating sanding sugar if using. Repeat with remaining colors.

Allow the eggs to set for 15 minutes then store in an air tight container or wrap individually.