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Easter Chocolate Caramel Eggs

Homemade Chocolate Caramel Easter Eggs
Total Time 25 mins
Servings 8


  • 1 1/3 cups quality melting chocolate
  • 12 tablespoons of thick caramel
  • Sprinkles
  • Easter Egg Silicone Molds


  • 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.