Based on my world-famous-in-New-Zealand Jaffa Slice, this is a super quick, so easy the kids could make it, no-bake Easter slice that is the perfect alternative to attempting Hot Cross Buns this Easter.
The little chocolate eggs are perfect alternatives to Jaffas, and the white chocolate shows of the pretty Easter pastels nicely.
This really is something the kids can do relatively unsupervised, just watch them with the melting butter and chocolate – especially the white chocolate as it can seize easily if it gets too hot, and if you use a food processor to crush the biscuits, that needs some supervision too of course.
Happy Easter!
Chocolate Easter Egg No-Bake Slice
A simple no-bake Easter slice that even the kids can make!
Ingredients
Ingredients
Base
- 250 grams butter
- 250 grams dark chocolate chopped
- 30 grams (¼ cup) cocoa
- 200 grams (1 cup) brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2x 250 gram packets plain biscuits crushed (see note below)
Topping
- 300 grams white chocolate chopped
- 75 grams butter
- 1x 250 bag M&Ms candy covered chocolate Easter eggs smashed (see notes below)
Instructions
- Grease and line a tin that is about 25 x 35 cm. If you prefer your slice thinner, use a larger tin.
- In a medium pot over a medium heat, melt the butter, stirring often. Remove from heat and stir in the chopped chocolate until smooth.
- Whisk in the cocoa, sugar, eggs and vanilla.
- Put the crushed biscuits in a large bowl and pour in the chocolate mixture. Stir until all the biscuits are thoroughly coated.
- Press firmly into prepared tin and smooth the top as much as possible (wet fingers are the best tool for this) the refrigerate until set (about 2 hours).
- To make the topping, melt the chocolate and butter in the microwave (or in a bowl over simmering water) and stir well to combine. Go slowly if using a microwave as white chocolate has a lower melting point than dark/milk chocolate and is therefore more likely to overheat and seize.
- Pour the topping over the chilled base and spread it out with a spatula to smooth it off. Sprinkle over the smashed eggs, start with the whole ones, spreading them around evenlyish, then the halves, and then sprinkle over the crumbs at the end. Push the larger whole eggs in with the palm of your hand to ensure they are swell stuck, and refrigerate for another hour.
- When topping is set firm, cut into squares or fingers with a large sharp knife. Embrace the higgledy-piggledy nature of the pieces as it’s almost impossible to cut it up evenly. Store in the fridge in an airtight container, with baking paper between the layers, for up to one week.
Notes
Biscuit choice – use any plain biscuits you like e.g. super wine, milk arrowroot, malt or vanilla wine. You could even try Krispie (coconut) or Gingernuts.
Little Easter Eggs – I used M&Ms candy covered chocolate eggs (they come in a 250 g packet) but use whatever you can find. I believe Cadbury also make a version. You could also substitute chopped up caramel filled eggs or marshmallow eggs (which alas, I can’t get in Belgium!)
Smashing Chocolate Eggs – the best way to smash the eggs is to put them in a small sealable bag on the bench and tap each one firmly with the end of a rolling pin or small hammer. Leave some whole and smash others to smithereens.
Photography by Alice Arndell © 2013-2020. All rights reserved. Post may contain affiliate links.
