Easter Egg Slice
The easiest no-bake Easter Egg Slice you’ll ever make! A biscuit base filled with your favourite mini-Easter eggs, rice crispies and topped with milk chocolate and even more Easter eggs!
Easter Egg Slice
Ingredients - Serves 24 Bars
Main:
Topping:
Method
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Grease and line a 20cm x 28cm rectangular tin with baking paper.
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In a large bowl, add the crushed biscuits, rice crispies, melted butter and sweetened condensed milk and mix until well combined. Now, add the mini eggs and stir through.
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Pour the mixture into prepared tray (spread the mini eggs evenly all over the tin and press down firmly with a spoon).
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Chill in the fridge for 30 minutes while you prepare the topping.
Topping -
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Melt the milk chocolate in the microwave or bain-marie.
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Once the chocolate is has fully melted add the oil and stir until well combined.
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Pour over prepared base and evenly spread.
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Top with mini eggs in rows so that you will be able to slice it easily and have a mini egg on each slice and sprinkle with sprinkles.
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Place back in the refrigerator until set, approx 5 hours.
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Slice with a clean sharp knife, (heating the knife under hot water and cleaning in between will make it easier to slice).
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Keep store in the fridge in an airtight container.
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Enjoy!