Caramel Cream Chocolate Eggs
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Caramel Cream Chocolate Eggs. The last few weeks months have been a crazy busy, stressful, emotional rollercoaster. When I need to kind of walk away from it all, I generally walk to my kitchen and start making things. Making food makes me feel better. It’s how I help friends that are struggling with family illnesses and deaths, or celebrating the arrival of a new baby. It’s how I show people I love them. Sometimes I spend my time in the kitchen alone with my own messes, other times the boys join me in the kitchen or the great room to chatter and joke while I create. Either way, I walk away feeling better. 
When I was a kid, I loved white chocolate and caramel, but it was a hard combination to find. I also hated mixing my foods together in the same bite. Like, no way could my food ever touch on a plate…ever. So, when my mom suggested I try a piece of my delicious white chocolate and a piece of her Caramel Creams candies together in the same bite, I laughed, EWWWW! That would surely ruin my white chocolate and the caramel…I was wrong y’all, so very WRONG! It was amazing…why didn’t the world mass produce this and sell it?
As I mentioned, it’s been a crazy season in our lives, and I needed a quick trip down to Nostalgia Town, so I gathered some of the Caramel Creams we have at the house and made a simple caramel sauce based off of the recipe found on their website.
Ingredients and Supplies:
Milk
Butter
Baker’s Party Shop Sprinklefetti Unicorn Rainbow Sprinkles
*Melt Caramel Creams with milk and butter over medium heat, stirring constantly to avoid burning. Place in small bowl or jar and allow to cool.
*Melt candy melts according to package instructions.
*While the candies melt, add sprinkles to egg shaped candy mold.
*Carefully spread candy melts into egg molds, trying not to cover all of the sprinkles, (you want to be able to see them, but not have holes in the candy) and allow to set.
*Spoon caramel sauce on top of the set candy melt.
*Cover with more melted candy.
*Smooth with silicone spatula.
*Allow to cool in refrigerator for 15-30 min
*Pop out of the mold and trim any excess candy off with a small knife.
The steps are all a little messy, but, it’s ok, they clean up and look pretty! 
[yumprint-recipe id=’93’]I made 18 of these little eggs, and I had a bite of one before my crew proclaimed they were the best treat I have ever made, and claimed them all for themselves, their girlfriends, or their favorite teacher. But bless their hearts, those boys noticed the “pretty” sprinkles in the white chocolate and said they loved the way it made the eggs look like colored Easter eggs.
Tags : Bakers Party Shop, Candy, Caramel Cream, Caramel Creams, DIY, Easter, recipe, Sprinkles, Unicorn, Wilton
Oh my, those look fabulous and yummy!
Perfect for Easter!
Thank you!
These look delicious! What a great Easter treat!
Thank you sir! Long time no chat!
Oh My YUM! These look amazing Jess! And thanks for the recipe?❤
Thank you! Looks like I may need to make a few batches before SNAP
These look amazing! I’m trying to think of all the many reasons I could make caramel white chocolate things. Successfully folded all the laundry? Remembered to wear my underwear outside of my pants? Random Tuesdays?
YESSSSSS!!!