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Homemade Easter Eggs

Styled Cookie Crumb Eggs
Looking for a fun activity to do with your bunnies on Spring Break? Not only are these Easter Eggs delicious but they are fun to make whether you’re a kid or one at heart!

Step 1

Chop and melt 85g BAKER’S white chocolate in a heatproof bowl set over simmering water. Whisk in 1/4 cup each of granulated sugar, corn syrup and orange juice until smooth. Remove bowl from heat. Using a spatula, add 2 1/4 cups graham crumbs and 1/2 tsp. cinnamon and mix until very well combined.

Step 2

Line a plate with plastic wrap. Set the white chocolate/graham crumb mixture on the plate and press into 3/4” or so thick disc. Wrap and chill until mixture is firm, but still pliable enough to shape, about 2 hours. Roll and shape mixture into 1” tall egg shapes.

Step 3

Roll and coat eggs in coatings of your choice, gently pressing them on. Coatings could include such things as candy sprinkles, coconut, flavoured or coloured sugars, cocoa and finely chopped nuts. Makes about 24 to 30 eggs, depending on how big you make them.

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