A truly decadent chocolate easter egg slice requiring no baking. This slice contains a rich chocolate crumbly base, a layer of white chocolate and chunks of Easter treats sprinkled on top.
Although there usually isn’t a shortage of chocolate at Easter time, is there ever an excuse to say no to extra chocolate? It’s also a great way to get creative with all those mini Easter eggs and create something that will really impress your friends and family.
How to make this Chocolate Easter Egg Slice:
Equipment:
- Microwave-save bowls or jugs.
- Microwave.
- Large mixing bowl.
- Something to crush biscuits – food processor or a plastic food storage bag and rolling pin.
- Small baking tin (~20 cm x 20 cm or 9 in x 9 in).
Ingredients:
Base:
- Digestive biscuits (can also use Granita or shredded wheatmeal)
- Butter
- Dark chocolate
- Brown sugar
- Desiccated coconut
Topping:
- White or Cadbury Caramilk chocolate
- To sprinkle on top: mini Creme eggs, mini Oreo eggs, mini Caramello eggs, Maltesers, MnMs speckled eggs
Instructions:
- Line a small baking tin (~20 cm x 20 cm or 9 in x 9 in) with baking paper.
- Crush the biscuits. You can do this by placing them in a large plastic food storage bag and crushing with the end of a rolling pin, or blitzing in a food processor.
- Add the butter and dark chocolate together into a microwave safe bowl or jug. Heat in the microwave for 30 second intervals, stirring in between each time. You may need to do this a few times. Do not heat the butter and dark chocolate for more than 30 seconds at a time as the chocolate can burn very easily.
- Once melted, remove from the microwave. Add the biscuit crumbs, brown sugar and desiccated coconut to the chocolate butter mixture. Mix until well combined.
- Pour the mixture into the lined baking tin and press down with the back of a spoon. Place in the fridge to set for roughly 2 hours.
- Once set, remove from the fridge. Get your topping ingredients out and chop the mini eggs in half so their contents are exposed. Set aside.
- Then, melt the white or Caramilk chocolate by placing in the microwave for 30 second intervals, stirring in between until all the chocolate is melted.
- Pour the melted white chocolate over the base and sprinkle the topping ingredients all over. You will have to do this quick before the white chocolate sets hard.
- Place in the fridge for another ~30 mins so the white chocolate can set hard. Then remove the slice from the baking tin and place onto a chopping board. Using a large knife, chop into 12-16 squares and enjoy!
Chocolate Easter Egg Slice
- Total Time: 3 hours
- Yield: 12–16 slices 1x
Description
A truly decadent chocolate easter egg slice that will impress all your friends and family. A rich chocolate crumbly base with a layer of chocolate and chunks of Easter treats on top. Plus, no baking required!
Ingredients
Scale
Base:
- 400 g Digestive biscuits (can also use Granita or shredded wheatmeal)
- 250 g butter
- 200 g dark chocolate
- 1 cup brown sugar
- 1 cup desiccated coconut
Topping:
- 300 g white or Caramilk chocolate
- To sprinkle on top: mini Creme eggs, mini Oreo eggs, mini Caramello eggs, Maltesers, MnMs speckled eggs
Instructions
- Line a small baking tin (~20 cm x 20 cm or 9 in x 9 in) with baking paper.
- Crush the biscuits. You can do this by placing them in a large plastic food storage bag and crushing with the end of a rolling pin, or blitzing in a food processor.
- Add the butter and dark chocolate together into a microwave safe bowl or jug. Heat in the microwave for 30 second intervals, stirring in between each time. You may need to do this a few times. Do not heat the butter and dark chocolate for more than 30 seconds at a time as the chocolate can burn very easily.
- Once melted, remove from the microwave. Add the biscuit crumbs, brown sugar and desiccated coconut to the chocolate butter mixture. Mix until well combined.
- Pour the mixture into the lined baking tin and press down with the back of a spoon. Place in the fridge to set for roughly 2 hours.
- Once set, remove from the fridge. Get your topping ingredients out and chop the mini eggs in half so their contents are exposed. Set aside.
- Then, melt the white or Caramilk chocolate by placing in the microwave for 30 second intervals, stirring in between until all the chocolate is melted.
- Pour the melted white chocolate over the base and sprinkle the topping ingredients all over. You will have to do this quick before the white chocolate sets hard.
- Place in the fridge for another ~30 mins so the white chocolate can set hard. Then remove the slice from the baking tin and place onto a chopping board. Using a large knife, chop into 12-16 squares and enjoy!
Notes
Best kept in the fridge for 7-10 days
- Prep Time: 30 minutes
- Chill time: 2.5 hours
- Category: Easter
- Method: Easy-moderate
- Cuisine: Australian
Keywords: easter, easter egg, easter egg slice, chocolate slice
Leave a Reply