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
Emily
Made this slice on Good Friday and I would have to say it is now my favourite slice. It’s so much fun to make and decorate and it tastes absolutely delicious. So yummy.
Lucy
I'm so thrilled to hear that!