The easiest and most delicious Easter egg slice you’ll ever make, this starts with a cookie crumb base, has a layer of soft marshmallow all topped with chocolate and easter eggs. Just what you need to spread a little Easter cheer this year.
200gBiscuits / Cookies (or cookie crumbs)(1 ½ cups / 7oz)
85gunsalted butter, melted(3oz / ¾ stick)
450gmarshmallows(1lb)
⅓cupwater
250gchocolate (dark, milk or a mixture)(8.8oz)
½cupmini easter eggs, cut in half
For best results, always weigh ingredients where a weight is provided
Equipment
8 inch square baking tin
food processor
Instructions
Line an 8x8 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.
Notes
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.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.