Using a paring knife, gently slice a small opening in each medjool date. If using non-pitted medjool dates, remove the pits.
Then, squeeze a moderate amount of caramel syrup into the center of the medjool date and secure closed with a bamboo skewer. Set aside on a piece of parchment paper.
Meanwhile, add 2 tsp Challenge Butter Snack Spreads to a large microwave-safe mixing bowl with chocolate chips.
Microwave butter and chocolate mixture in 15-20 second intervals, stirring gently in between each interval until the chocolate is creamy and completely melted. Be careful not to overheat your chocolate, and be patient with the process so it doesn't burn.
Take each medjool date and, using the skewer, dip the date into the butter and chocolate mixture until well-coated. Place back onto a piece of parchment paper and gently remove the skewer, filling any holes as needed.
While chocolate it still wet on the medjool date, use sprinkles and icing to decorate each date like a chocolate egg.
Then, place the sheet of dates into the freezer for 20 minutes to set.