Super Easy No-Bake Easter Egg Slice

The easiest No-Bake Easter Egg Slice you’ll ever make! A biscuit base filled with your favourite mini Easter eggs, topped with a chocolate layer and even more Easter eggs!

A slice with a biscuit base, chocolate toping and mini easter eggs.

Can you believe that Easter is right around the corner?? Me either!!! I swear it was Christmas a week ago?? Anyway, I am absolutely not complaining… not one little bit… becausssssseeeee…. chocolate!!!!!!!!

A chocolate slice on white baking paper with chocolate eggs.

You guys know that I love a super simple recipe right? And if it’s a no-bake recipe then it’s even better. Well this easy no-bake Easter Egg Slice is all of those things (and a few delicious things more).

Easter eggs on top of a biscuit slice with milk chocolate.

No-bake cookie based easter egg slice

This yummy slice is made with the easiest biscuit crumb base that is FILLED with all of your favourite mini Easter eggs, a classic chocolate topping, AND EVEN MORE Easter eggs. I told you this was full of chocolate, right???

I’m a massive fan of no-bake slices and bars because they’re SO easy! Check out some more of my favourite recipes here. 

Colourful Cadbury easter eggs on a refrigerator slice.

This slice is: 

a) a great recipe to make with the kids (no-bake = no burnt fingers on the oven door!!);

b) super easy (hellooooooo simple deliciousness!);

c) full. of. chocolate. (need I say more???)

An easter tray bake with chocolate and easter eggs.

More yummy Easter recipes: 

If you’d like some more yummy Easter recipes then check out my Easter collection (bad for the hips but oh-so-good for the lips!!). Click here to check them out!

The easiest No-Bake Easter Egg Slice you'll ever make! A biscuit base filled with your favourite mini Easter eggs, topped with a chocolate layer and even more Easter eggs!

No-Bake Easter Egg Slice

The easiest No-Bake Easter Egg Slice you'll ever make! A biscuit base filled with your favourite mini Easter eggs, topped with a chocolate layer and even more Easter eggs!
5 from 3 votes
Print Pin Rate
Course: Easter
Cuisine: Slices
Keyword: easter egg slice
Prep Time: 10 minutes
Chilling time: 5 hours
Total Time: 5 hours 10 minutes
Servings: 16 pieces
Calories: 436kcal

Ingredients

  • 250 g plain sweet biscuits, crushed like Arnotts Marie or Nice
  • 1 cup (90g) desiccated coconut
  • 100 g butter
  • 300 g sweetened condensed milk
  • 1 cup mini Easter eggs (see note)
  • 250 g milk chocolate, melted (see note)
  • extra Easter eggs, to decorate

Instructions

Conventional Method

  • Grease and line a 22cm X 32cm rectangular slice tin with baking paper.
  • Crush biscuits and place into a bowl. 
  • Add the coconut, melted butter and condensed milk to the bowl and mix until well combined. If you're mixture is too crumbly, add a little more condensed milk and mix again. 
  • Add the mini Easter eggs and stir through. 
  • Pour the mixture into the prepared tray and press down firmly with a spoon. 
  • Pour the melted chocolate over the top and decorate with extra mini Easter eggs. 
  • Place into the fridge for 4-5 hours (overnight is best). Take out of the fridge 20 minutes before cutting into slices (this makes it easier to cut). 
  • Store in an airtight container for up to 1 week. 

Thermomix Method

  • Grease and line a 22cm X 32cm rectangular slice tin with baking paper.
  • Melt butter in the Thermomix on Speed 2, 80 degrees, 2 minutes (or until melted). 
  • Add the condensed milk and mix on Speed 3, 10 seconds. Scrape down the sides of the bowl. 
  • Add the coconut and crushed biscuits and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds. If your mixture is too crumbly, add a little more condensed milk and mix again for 5 seconds.  
  • Add the mini Easter eggs and stir through with the spatula. 
  • Pour the mixture into the prepared tray and press down firmly with a spoon. 
  • Melt the chocolate in a clean and dry Thermomix bowl on Speed 2, 60 degrees, 3 minutes (or until melted).
  • Pour the melted chocolate over the top and decorate with extra mini Easter eggs. 
  • Place into the fridge for 4-5 hours (overnight is best). Take out of the fridge 20 minutes before cutting into slices (this makes it easier to cut). 
  • Store in an airtight container for up to 1 week. 

Notes

You can leave the mini Easter eggs whole or chop them into smaller pieces (please note that roughly chopping them will make the slice easier to cut). 
Add a tablespoon of coconut oil or vegetable oil to the melted milk chocolate before pouring it over the slice to help with cutting later on. 

Nutrition

Calories: 436kcal | Carbohydrates: 41g | Protein: 5g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 24mg | Sodium: 169mg | Potassium: 210mg | Fiber: 3g | Sugar: 30g | Vitamin A: 260IU | Vitamin C: 1.2mg | Calcium: 98mg | Iron: 1.5mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

Easter eggs on top of a cookie base slice with milk chocolate topping.

Pink, white and yellow chocolate easter eggs on a unbaked slice.

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6 Comments
  1. Rachael Conomy says:

    Definitely a slice to make with my 3 year old souls chef! Looks like a mixing job for little hands.
    Looks so easy and delicious for kids and adults alike!
    Thanks Luce for another yummy slice recipe.

    1. Lucy Mathieson says:

      Thanks Rachael!! Definitely a good one for little helpful hands!!!

  2. Eva says:

    5 stars
    I made this yesterday (Good Friday) and everyone absolutely loved it. It was easy, fun, colourful and just the right amount of sweet that you could eat 2-3 pieces and feel good. I wish I took a photo of it, because I was kind of proud of it.
    Thank you for the inspiration.

    1. Lucy Mathieson says:

      Yay!!! Eva that is just the most amazing feedback! Thank you so much! And happy Easter!!!! xx

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