Description
This Easter Egg Slice is a delightful, no-bake dessert that combines a rich chocolate base with crunchy biscuits, crispy cereal, and a creamy white chocolate topping. Decorated with colorful mini eggs and festive sprinkles, it’s the perfect sweet treat for Easter celebrations. Quick to prepare and visually stunning, this slice is sure to be a hit with kids and adults alike!
Ingredients
Scale
- 200g dark chocolate, melted
- 200g sweetened condensed milk
- 150g unsalted butter, melted
- 250g plain biscuits (Milk Arrowroot or similar), crushed
- 1 cup cornflakes or rice bubbles
- 250g white chocolate, melted
- 1 teaspoon vegetable oil
- 100g mini Caramello or Creme Eggs, chopped
- 40g mini chocolate eggs
- 50g Smarties or M&M’s
- 2 tablespoons festive sprinkles
Instructions
- Line a 19 x 29 cm slice tin with baking paper.
- In a microwave-safe bowl, melt dark chocolate, condensed milk, and butter in 30-second intervals, stirring between each until smooth.
- In a large bowl, combine crushed biscuits and cornflakes. Pour the melted chocolate mixture over and mix well.
- Press the mixture firmly into the prepared tin and refrigerate while preparing the topping.
- Melt the white chocolate with vegetable oil, stirring until smooth. Pour over the chilled base and spread evenly.
- Sprinkle chopped Caramello or Creme Eggs, mini chocolate eggs, Smarties, and sprinkles on top. Gently press them into the white chocolate.
- Refrigerate for at least 4 hours or until fully set. Remove from the fridge 20 minutes before cutting into slices for easier serving.
Notes
- For best results, let the slice chill overnight to ensure it sets properly.
- Swap dark chocolate for milk chocolate for a sweeter flavor.
- To make cutting easier, use a sharp knife warmed under hot water.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: No Bake
- Cuisine: Australian