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Press into Easter egg mold, or shape into ovals, and lay on a parchment-lined baking sheet. Freeze for 30 minutes.
Melt chocolate and butter together, then stir until completely smooth. Pour in about 2 tsp. of chocolate into Easter egg mold, then insert frozen cookie dough egg and cover with more chocolate. If you don’t have an egg mold, simply dip each oval-shaped cookie dough egg into melted chocolate until covered. Remove with a fork, tapping off excess chocolate and lay onto parchment-lined baking sheet.
Refrigerate until chocolate is hardened. Best if kept refrigerated until ready to serve.
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