Place pistachios, coconut shreds, rainbow sprinkles and candy eggs into little bowls so that you can easily grab once chocolate melts.
Prepare baking sheet with piece of parchment paper.
In medium stockpot over low heat, break dark chocolate and baking chocolate into pieces and then slowly melt, stirring frequently.
Once melted, stir in creamer. Once combined, pour melted chocolate onto the parchment.
Use large spoon to spread into thin, even layer approximately 1/2 cm thick.
Immediately sprinkle on toppings and press candy eggs into chocolate.
Put in fridge or freezer for at least 2 hours to harden.
Once hardened, use large knife (or your hands!) to break into pieces. Enjoy!
- 1⁄4 cup crushed pistachios
- 1⁄4 cup unsweetened coconut shreds
- 1 Tbsp rainbow sprinkles
- 1⁄4 cup mini candy eggs
- 3 oz dark chocolate
- 4 oz unsweetened 100% cacao baking chocolate
- 2 Tbsp International Delight HERSHEY'S Chocolate Caramel coffee creamer