No-Bake Easter Slice
The easiest No-Bake Easter 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!
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Servings: 16 pieces
Calories: 436kcal
Cost: $10
Equipment
- Food processor or Thermomix
- Microwave or Thermomix
Ingredients
- 250 g plain sweet biscuits, crushed like Arnotts Marie or Nice
- 90 g (1 cup) 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 for 10 seconds, Speed 3. Scrape down the sides of the bowl.
- Add the coconut and crushed biscuits and mix for 10 seconds, Speed 4. 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 for 3 minutes, 60 degrees, Speed 2 (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.
Video
Notes
RECIPE TIPS:
- Line your slice tin well with baking paper so the slice lifts out easily.
- Chop the mini Easter eggs roughly if you want neater slices when cutting.
- Press the base down firmly so the slice holds firmly together once chilled.
- Adding 1 tablespoon coconut oil to the melted chocolate will help stop the chocolate topping cracking when sliced (optional).
- Let the slice sit at room temperature for 15–20 minutes before cutting for cleaner pieces.
- Store in an airtight container in the fridge for up to 1 week.
- Freeze for up to 2 months in a sealed container.
- Separate layers with baking paper when freezing so slices don’t stick together.
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
