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Easter Egg Slice

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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!

Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 30 mins Total Time: 30 mins
Servings 6
Best Season Spring
Ingredients - Serves 24 Bars
    Main:
  • 300g/10.5oz Digestive Biscuits, crushed
  • 40g/1.4oz Rice Crispies/Rice Bubbles
  • 100g/3.5oz Butter, melted
  • 200g/7oz Cadbury Mini Eggs
  • 1 Can 395g/14oz Sweetened Condensed Milk
    • Topping:
  • 260g/9.2oz Milk Chocolate, finely chopped
  • 2 Tbsp Vegetable Oil
  • 24 Mini Eggs
  • Sprinkles
Method
  1. Grease and line a 20cm x 28cm rectangular tin with baking paper.
  2. 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.
  3. Pour the mixture into prepared tray (spread the mini eggs evenly all over the tin and press down firmly with a spoon).
  4. Chill in the fridge for 30 minutes while you prepare the topping.
    5. Topping -
  5. Melt the milk chocolate in the microwave or bain-marie.
  6. Once the chocolate is has fully melted add the oil and stir until well combined.
  7. Pour over prepared base and evenly spread.
  8. 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.
  9. Place back in the refrigerator until set, approx 5 hours.
  10. Slice with a clean sharp knife, (heating the knife under hot water and cleaning in between will make it easier to slice).
  11. Keep store in the fridge in an airtight container.
  12. Enjoy!
Read it online: https://lollyskitchen.com.mt/recipe/easter-egg-slice/