Every once in a while, my daughter goes through a bit of a dark phase, where she tells me she likes the color blue, and wants to wear black, and fingerless gloves. But she always comes back to pink. She also happens to be my little candy addict. When I saw this jar of pastel nonpareils in the seasonal cupcake section of Target, I thought immediately of my daughter, and how I would surprise her with these: white chocolate nonpareils shaped like easter eggs.
When you’re buying your white chocolate for these, look for a chocolate that has no hydrogenated oil, and uses real vanilla. I actually like Baker’s White Chocolate Squares the best. They melt beautifully—much better than any white chocolate chips do. And they taste good. Well, they taste good for white chocolate. For the sprinkles, I just bought the kind I found at Target on an impulse. They were so eastery and pretty. But if I were to make these again, I’d probably use the kind I have found at health food stores, which are organic. They’re called Let’s Do . . . Sprinklez. And they actually taste a lot better than the conventional sprinkles.
easter egg nonpareils
4 squares (4 ounces) of good quality white chocolate
pastel colored nonpareil sprinkles (organic, or all-natural, if you can find them)
1. Place a piece of waxed paper or parchment paper on a cookie sheet. Keep in the freezer until ready to use. Chop the white chocolate and place in a small, microwave safe bowl. Microwave on high for about 30 seconds, stir the chocolate, and microwave again for about 25 seconds. Repeat until chocolate is fully melted.
2. Remove baking sheet from the freezer. Use a spoon to drop chocolate onto the prepared baking sheet, and spread the chocolate into small egg shapes. Pour over sprinkles. Refrigerate until set, about 20 minutes. Pour off any leftover sprinkles, and save for another time.