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!
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!!!!!!!!
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).
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???
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???)
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!
No-Bake Easter Egg Slice
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
Nutrition
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.
Thanks Rachael!! Definitely a good one for little helpful hands!!!
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.
Yay!!! Eva that is just the most amazing feedback! Thank you so much! And happy Easter!!!! xx