Melt the chocolate to package instruction and smooth a medium thick coat into each of the eggs.
While the chocolate is still melted-but not really hot-spoon in about 1 to 1.5 tablespoons of caramel. The exact amount needed will depend on how much chocolate is already in the egg. You want to make sure that you leave enough room for a thin chocolate layer over the caramel so try not to overfill.
Use a small spoon to gently even out the caramel filling in the eggs and then cap the eggs with an even layer of chocolate.
Chill the eggs in the freezer for about 10 to 20 minutes.
Carefully remove the eggs from the mold and set them on a cold plate or tray.
Drizzle the remaining chocolate over the eggs one at a time and add the sprinkles. (The drizzled chocolate will harden rather fast so you’ll want to work quickly on each one before moving to the next).
We store these in an airtight container in the fridge.