Layer the chocolate chips on a cookie sheet and place in the middle rack of the oven. After 10 minutes, take it out and using a rubber spatula, stir the melted chocolate around (It will look grainy and that’s ok).
Continue doing this for about 50 to 55 minutes or until the chocolate has changed to a light brown shade and looks shiny.
Prepare a separate cookie sheet by layering the parchment paper. Pour the caramelized white chocolate and level it to ¼ inch thick. Scatter the mini eggs, pistachio and rainbow sprinkles. Leave it aside for a few hours to set. If you want to fasten the process, you can set it in the refrigerator, but you need to cover the pan with a clear wrap to avoid condensation on the chocolate.