No Bake Chocolate Easter Egg Slice Recipe

This No-Bake Easter Egg Slice is one of my preferred Easter plans since you can make it as long as seven days ahead of time and keep it in the ice chest. At that point you can bring it out to intrigue your family on the off chance that you are having an Easter weekend gathering.

This cut is topped with dissolved white chocolate, heaps of eggs, Smarties, Caramello eggs and sprinkles and how fun does it look?! For the base you can utilize cornflakes or rice bubbles both of them works. I think I lean toward the surface of the cornflakes yet my better half Mike inclines toward the rice bubble alternative, so simply utilize whatever you have close by.

No-heat cuts are such a great amount of enjoyable to make and one of my stunts while I have the food processor out is to pound any additional bundles of bread rolls I have. I at that point put them in a container and compose on the container with a whiteboard marker what they are. Along these lines next time I make a no-prepare cut the bread rolls are squashed up and all set and I don’t need to wash my food processor once more.

Easter Egg Slice

0 from 0 votes
Recipe by vjcooks Course: DessertCuisine: AmericanDifficulty: Easy
Servings

18

pieces
Prep time

15

minutes
Cooking time

4

hours 
Total time

4

hours 

15

minutes

Well this easy no-bake Easter Egg Slice is all of those things (and a few delicious things more). No-bake cookie based easter egg slice.

Ingredients

  • BASE
  • 200 g (7oz) dark chocolate

  • 200 g (7oz) condensed milk

  • 150 g (5oz) butter

  • 1 packet milk arrowroot biscuits, finely crushed (250g/9oz)

  • 1 cup cornflakes (crushed a bit) or rice bubbles

  • TOPPING
  • 250 g (9oz) white chocolate

  • 1 tsp vegetable oil

  • 100 g (3.5oz) mini caramello eggs/creme eggs

  • 40 g (1.5oz) mini eggs

  • 50 g (1.5oz) Smarties

  • 2 Tbsp sprinkles

Directions

  • Line a 19 X 29cm slice tin with baking paper and set aside.
  • Add chocolate, condensed milk and butter to a microwave-safe bowl. Heat in 30 second bursts until all the ingredients have melted together and stir well.
  • Add to the crushed biscuits and rice bubbles then mix until all combined. Press the mixture into the tray, spread to the edges and smooth the top with the back of a metal spoon.
  • Melt the white chocolate in the microwave, add oil and stir until it is smooth. Pour the white chocolate over the base and spread it evenly to the edges.
  • Cut the caramello eggs in half and arrange on top of the chocolate, add mini eggs and Smarties. Finally shake over the sprinkles.
  • Chill in the fridge until set 4+ hours. Take out of the fridge 20 minutes before cutting into slices (this makes it easier to cut).

Notes

Leave a Comment