1. Home
  2. Recipes
  3. Chocolate Caramel Easter Eggs

Chocolate Caramel Easter Eggs

Featured in: Sweet Treats for Every Occasion

Swap out store-bought chocolate for these simple homemade caramel eggs. Just melt chocolate in egg-shaped molds, fill the middle with thick caramel, and top with your favorite sprinkles. Freeze them for a bit to set—no special skills needed. You can personalize each one by how much chocolate you use or by going wild with decorations. Great for gifting, dessert tables, or just munching on at home. Chocolate and caramel are always a good idea, especially dressed up for a holiday.
Pin it Share it Send it Print it Jump To Recipe
A woman in a kitchen smiling.
By Chloe Chloe
Updated on Mon, 19 May 2025 16:45:37 GMT
Chocolate candies topped with colorful sprinkles on a plate. Pin it
Chocolate candies topped with colorful sprinkles on a plate. | cookitdelish.com

Whip up Chocolate Caramel Easter Eggs at home—think rich and chocolaty on the outside with a soft, melty caramel middle for some springtime fun. It takes just a trio of simple things from your pantry, so anybody can jump in and make their Easter extra special with a homemade spin.

The batch I made last spring honestly vanished at our family gathering. My sister thought I’d made a secret run to our favorite chocolatier. She was floored when I told her how simple it was—made my whole day!

Decadent Ingredients Guide

What goes in matters. Pick chocolate, caramel, and sprinkles you actually enjoy eating for the best flavor combo.

  • Sprinkles: Go crazy with colors—they make everything look more fun and festive. Choose ones that fit your spring mood or pick your friends’ favorite shades.
  • Thick caramel: (12 tablespoons) This is what makes the center taste gooey and sweet. Store-bought works great, but a homemade batch is next-level.
  • Good melting chocolate: (1 ⅓ cups) This gives you a nice, even shell. Make sure it’s meant for melting, not just snacking—it’ll melt smoother and set up better.

Easy Easter Egg How-To

Just go step-by-step and you’ll have the best homemade chocolate caramel eggs on the block.

Decorate and Finish Off:
Pop the eggs out of the mold and set them out. Add a squiggle of melted chocolate or extra sprinkles before things firm up.
Seal Everything Up:
Spread a thin layer of chocolate to cover the caramel. Make sure there are no gaps. Toss back in the freezer until totally solid (about 15 minutes).
Fill With Caramel:
Once shells are chilled, spoon about a tablespoon of caramel into each one.
Prep Those Chocolate Shells:
Follow the directions on your chocolate bag to melt it. Use a spoon or brush to coat your silicone egg mold—not too thin, not too thick. Freeze for about 7 minutes so it firms up.
Plate stacked with chocolate-covered marshmallows loaded with sprinkles sitting on a table. Pin it
Plate stacked with chocolate-covered marshmallows loaded with sprinkles sitting on a table. | cookitdelish.com

My grandma always swore by top-shelf chocolate for anything filled, and she was right—it melts better, shines more, and really does make everything taste amazing. Spending a bit more here pays off in flavor and looks.

Creative Ways to Show Them Off

Put your eggs in tiny candy liners and tuck them in a fancy basket with bright tissue paper. They’ll look super cute and make anyone smile before they even taste one.

Ways to Switch It Up

Change things up by swapping in white or dark chocolate, pressing chopped pecans or toffee into the caramel, or splashing in your favorite extract. Play around until you get a combo everybody loves.

Storing and Staying Fresh

Keep your eggs sealed up tight at room temp and they’ll last nearly two weeks. Stash in the fridge for up to a month—just let 'em warm up before biting in to get the best texture. Store 'em right and the chocolate stays nice and shiny.

Super easy Chocolate Caramel Easter Eggs shown up close with colorful sprinkles Pin it
Super easy Chocolate Caramel Easter Eggs shown up close with colorful sprinkles | cookitdelish.com

Every batch of chocolate caramel eggs takes me back to lazy, happy kitchen afternoons with my mom, getting ready for spring parties. Even though they’re not complicated, they totally deliver on the wow factor. A soft rush of caramel inside lush chocolate—tastes nostalgic but still feels like a splurge every time.

Frequently Asked Questions

→ What's the best kind of chocolate for these eggs?
Use good melting or compound chocolate so the eggs pop out easily and stay firm. Chocolate chips don’t melt as well, so skip those if you can.
→ Can I use my own caramel instead of store-bought?
Of course. Just let it cool down first and make sure it’s not too runny. Runny caramel might seep through the shell.
→ How long do these chocolate caramel eggs keep?
Stick them in an airtight box in the fridge and they’ll be fine for two weeks. Take them out 5-10 minutes early for the best bite.
→ Can I put something else inside besides caramel?
Definitely! Peanut butter, ganache, cookie butter, or marshmallow fluff all work.
→ Don’t have egg-shaped silicone molds?
No problem. Try any silicone mold or even use mini muffin cups with chocolate in them. The shape won’t be the same, but they’ll still taste awesome.

Chocolate Caramel Easter Eggs

Chocolate outside, gooey caramel inside, and covered in bright sprinkles—these homemade treats are the perfect sweet for any spring celebration.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By Chloe: Chloe

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 chocolate eggs with caramel filling)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 12 tablespoons rich caramel
02 1 1/3 cups good-quality chocolate for melting
03 Silicone molds for making egg shapes
04 Colorful sprinkles for decoration

Instructions

Step 01

Melt the chocolate until silky smooth. You can microwave it in small increments while stirring often, or use a double boiler if preferred. Once ready, coat the inside of each egg mold cavity with some chocolate. Spread it evenly with a medium-thick layer, covering up the sides completely. Make sure it’s sturdy enough to hold the caramel later without being too thick to close the egg.

Step 02

The chocolate should still be soft but not too warm when you add the caramel. Drop in about 1 to 1.5 tablespoons of caramel per egg, depending on how thick your chocolate base is and how much space is available. Don’t overdo it—you’ll need room to seal the top layer afterward.

Step 03

Carefully spread out the caramel with a small spoon so it sits flat in the chocolate shell. Then, completely seal the egg by adding a layer of chocolate to cover the top. Be sure to connect the edges from the top layer to the chocolate shell. Smooth the tops as neatly as possible for a nice finish.

Step 04

Transfer the filled mold to the freezer for 10–20 minutes. This firms up the chocolate faster than a fridge and ensures the eggs can be removed from the mold cleanly when they’ve set.

Step 05

Once the eggs are solid, stretch the silicone mold to release them gently. Push each egg out carefully onto a cold tray or plate. For decorating, drizzle melted chocolate across the top, rewarming it if needed, and immediately sprinkle on decorations before it hardens. Work quickly since the chocolate will set in no time.

Notes

  1. These caramel-filled chocolate creations are a perfect surprise for Easter and shine brighter than what you'll find in stores!
  2. Store them in a sealed container in the fridge so they stay fresh and don’t lose their shine or texture.

Tools You'll Need

  • Silicone molds shaped like eggs
  • A small spoon for spreading layers
  • Microwave or double boiler for melting chocolate
  • A sealed container for storing finished eggs

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy from both the caramel and the chocolate
  • Chocolate could have traces of soy—check packaging to be sure

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 185
  • Total Fat: 9 g
  • Total Carbohydrate: 22 g
  • Protein: 1 g