1 Box Immaculate Baking Gluten Free Sugar Cookie Baking Mix
yellow food coloring (optional)
1 bag (11 oz) white chocolate chips
½ cup + 2 tablespoons heavy cream
blue food coloring (optional)
chocolate Easter egg candy
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.