Once again Easter is just around the corner so it’s time to hunt down some easy Easter recipes to celebrate and this no bake marshmallow Easter egg slice is definitely easy and delicious.
Why you’ll love it
- No bake – great for kids to make
- Just 15 minutes effort
- Crunchy base, soft marshmallow centre
- Topped with chocolate Easter mini eggs
This slice takes very little time to make and everyone is going to love this. You can make it ahead too 3-4 days so that it’s ready for Easter weekend. Top it with any of your favourite Easter eggs (I can never go past mini eggs).
Ingredients in this easter egg slice
All you need is 5 ingredients (well, 6 including water).
- Biscuit / cookie crumbs (1): pick your favourites and blitz them up in a food processor. Digestives and graham crackers both work well. I also use some Arnotts Malt-o-milks.
- Butter (2): both salted or unsalted work just fine.
- Marshmallows (3): I use a combination of vanilla and raspberry marshmallows but use whatever flavour you like!
- Chocolate (4): What is Easter without chocolate, right? I use a 2:1 ratio of dark (50% cocoa) and milk chocolate but you could use all milk, all dark, white or even try making your own caramelised white chocolate.
- Easter eggs (5): Use whatever you like best. I’ve used mini eggs with a candy shell but you can use any that you like. Imagine some gooey caramel filled eggs. Yum.
Handy equipment to have
- A food processor – for blitzing the cookies to crumbs but you can just as easily do it by gently bashing the cookies in a plastic zip lock bag.
- A heavy based saucepan – just a good saucepan for melting down the marshmallows. One with a heavy base just distributes the heat better.
- 8×8 inch square baking tin – a round one will also work.
How to make them
It’s crazy how easy they are.
- The base: Blitz cookies to crumbs in a food processor (while you’re at it do a whole bunch and store them for the next time you want to make a super easy no-bake slice). Add melted butter and mix it up then press it into a lined tin.
- The marshmallow layer: Melt marshmallows and water together in a saucepan, stirring constantly, then pour it over the base. Let that set for 30 minutes.
- The topping: Melt some chocolate, then pour it over the top of the slice. Spread it out, then scatter over your favourite Easter eggs. I chop them in half.
How to melt chocolate
Be very careful when melting chocolate – you don’t want to overheat it or it won’t set as well. I use the microwave, just melting in 30 second bursts and stirring really well between each so that it only takes about 1 ½ minutes total before it’s all melted.
How to store it
This no bake marshmallow Easter egg slice needs to be stored in an airtight container in the fridge. It will keep for 4-5 days.
How to cut the slice
Quick tip – using candy coated eggs can make this slice tricky to cut, hence the rustic higgledy-piggledy look. If you want nice straight squares, make sure to arrange the eggs as such or use eggs that you can cut through more easily.
- Take the slice out of the fridge 10 minutes before serving.
- Heat the knife in hot water (or I cheat and use my kitchen blow torch) then sit the knife on top of the slice. Let the heat from the knife and very gentle pressure cut a line through the chocolate.
- Then cut straight down.
- Wash the knife in hot water then dry it off before making the next cut.
- Easter eggs: Try using filled chocolate eggs – like caramel, peppermint or even those Turkish delight ones. You could also use other fun mini eggs like oreo flavour.
- Chocolate: Use your favourite – white, milk, dark or even caramelised white chocolate.
- Not for Easter? Use maltesers or pieces of chopped up mars bar or snickers instead.
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No-Bake Marshmallow Easter Egg Slice
- 200 g Biscuits / Cookies (or cookie crumbs) (1 ½ cups / 7oz)
- 85 g unsalted butter, melted (3oz / ¾ stick)
- 450 g marshmallows (1lb)
- ⅓ cup water
- 250 g chocolate (dark, milk or a mixture) (8.8oz)
- ½ cup mini easter eggs, cut in half
- Line an 8×8 inch square baking tin with baking paper.
- If using whole cookies, blitz them in a food processor to crumbs (or gently bash them in a sturdy plastic bag).
- Add the butter, mix well then pour into prepared tin. Press down firmly all over and place in fridge to chill.
- In a saucepan, over low-medium heat, heat the marshmallows and water together, stirring constantly until fully melted.
- Pour the marshmallow over the cookie base and chill for ½ an hour.
- Melt the chocolate in a microwave safe bowl, in the microwave in 30 second bursts, making sure to stir well after each. It should take no more than 1 ½ – 2 minutes.
- Pour the chocolate over the marshmallow and gently spread out. Place halved Easter eggs all over the top.
- Be very careful when cutting candy coated eggs. Just light pressure with a knife on top should crack it in half.
- Use any mini Easter eggs you like – caramel filled, peppermint filled etc. Or swap it for Sliced mars bar or Snickers.
- I use a 2:1 ratio of dark (50%) chocolate and milk chocolate.
- If using very large marshmallows, chop them into 2-3 pieces before adding them to the saucepan so they melt quicker.
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