There's a lot of leftover chocolate wrapped in plastic packaging or plastic egg-shaped containers after easter. Try limiting your waste by making these Easter Egg Pops to hide around your house for the little egg hunters to find.
This recipe from Eagle Brand for Egg Pops makes 24 pops; the perfect amount for an exciting egg hunt.
Step 1 - Mixture
Melt 3 cups of white chocolate with 1 can of sweetened condensed milk in a saucepan over low heat, then remove from the heat and stir in 2 tsp of vanilla. Take 1/2 cup of the mixture to create the yolk by adding yellow food coloring. Freeze the yellow mixture and remaining vanilla mixture separately for about 30 minutes until firm.
Step 2 - Forming
Place parchment paper on the baking sheet then roll 1tsp at a time of the yellow mixture into balls. Take a small amount of the white mixture and wrap it around the yellow balls (yolk) and shape it into an egg. Insert the lollipop stick and freeze again until firm.
Step 3 - Decorating
Dip the pop into the 3 cups of melted semi-sweet chocolate (leftover from Easter of course) and then for extra design drizzle the pop with melted white chocolate. Place in the fridge to chill until the chocolate coating is set.
Let us know how your Easter egg pops turn out and what type of chocolate is your favorite in the comments below!