Preheat oven to 325 F. Prepare Immaculate Baking Sugar Cookie mix according to package instructions. Add yellow food coloring to batter if desired. Press into a 13x9 baking pan. Bake for 15-20 minutes, then cool fully.

In a small saucepan bring heavy cream to a simmer. Put white chocolate chips in a bow, then pour heavy cream over white chocolate chips and let sit for 1 minute. Stir melted white chocolate chips and cream until smooth & creamy. Add blue food coloring to reach desired color (optional). Put bowl in refrigerator and chill for 45 minutes – 1 hour until set, stirring occasionally. Spread white chocolate layer over sugar cookie layer until evenly spread.

Crack chocolate Easter eggs using a plastic bag and a kitchen mallet or a hammer. Spread white chocolate layer over sugar cookie layer until evenly spread. Top with cracked chocolate candy. Cool in the refrigerator until white chocolate is set. Slice into bars and serve.