No-Bake Marshmallow Easter Egg Slice

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.

I love to have a bunch of no bake slices to choose from like this milo mars bar slice or this coconut lemon slice.

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).

Want more Easter recipes? Try these chocolate hot cross buns or these carrot cake bars. And these Easter egg cheesecakes are truly decadent.

• 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.

1. 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. 
2. 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.
3. 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.

Feeling adventurous? Try making some orange marshmallow from scratch to use in this slice.

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 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.

1. Take the slice out of the fridge 10 minutes before serving.
2. 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.
3. Then cut straight down.
4. Wash the knife in hot water then dry it off before making the next cut.

Variations

• 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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