Here’s a great treat for Easter! Perfect recipe to make with the kids!
10 oz Semi- Sweet Chocolate, chopped
1 tbsp shortening
Cookie Butter
Light Corn Syrup
Sprinkle Pop Sprinkles
Place chocolate and shortening in a microwave save bowl. Microwave for about 45 seconds. Stir until smooth. If chocolate is still not smooth after mixing for a while, place it back into the microwave for 10 seconds at a time.
Place 1 tsp of chocolate in the cavity of a 10 cavity plastic egg mold. Spread chocolate around until the chocolate covers the entire area of the cavity. Place mold in the refrigerator for about 10 minutes.
Remove from the refrigerator and add 1-2 teaspoons of cookie butter to each cavity depending on the size. Top with more chocolate until the cookie butter is covered. Place in the refrigerator for about 15 minutes or until chocolate is set.
Invert each chocolate egg onto a plate. Brush corn syrup onto the tops of the eggs. Add the sprinkles on top.
