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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
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Course: Easter
Cuisine: Slices
Prep Time: 10 minutes
Chilling time: 5 hours
Total Time: 5 hours 10 minutes
Servings: 16 pieces
Calories: 436kcal

Equipment

  • Food processor or Thermomix
  • Microwave or Thermomix

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. 

Video

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