Cookie Butter Easter Eggs by Monique Polanco with Peaches 2 Peaches
No time to bake? No problem. These simple no-bake cookie butter Easter eggs are the answer to every question. With just a handful of ingredients, a mold, and microwave you are well on your way to a fun and festive Easter treat. So grab some chocolate and your favourite Sprinkle Pop Easter sprinkle mix and let's get started.
10 oz Semi- Sweet Chocolate, chopped
1 tbsp Shortening
Light Corn Syrup
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. Enjoy!
Comments will be approved before showing up.