No-bake Chocolate Easter Egg Slice

VJ Cooks Easter Egg Slice Photo: VJ Cooks

Ingredients

BASE

• 200g (7oz) dark chocolate
• 200g (7oz) condensed milk
• 150g (5oz) butter
• 1 packet milk arrowroot biscuits, finely crushed (250g/9oz)
• 1 cup cornflakes (crushed a bit) or rice bubbles 

TOPPING

• 250g (9oz) white chocolate
• 1 tsp vegetable oil
• 100g (3.5oz) mini caramello eggs/creme eggs
• 40g (1.5oz) mini eggs
• 50g (1.5oz) Smarties
• 2 Tbsp sprinkles

Method

1. Line a 19 X 29cm slice tin with baking paper and set aside.
2. Add chocolate, condensed milk and butter to a microwave-safe bowl. Heat in 30 second bursts until all the ingredients have melted together and stir well.
3. Add to the crushed biscuits and rice bubbles then mix until all combined. Press the mixture into the tray, spread to the edges and smooth the top with the back of a metal spoon.
4. Melt the white chocolate in the microwave, add oil and stir until it is smooth. Pour the white chocolate over the base and spread it evenly to the edges.
5. Cut the caramello eggs in half and arrange on top of the chocolate, add mini eggs and Smarties. Finally shake over the sprinkles.
6. Chill in the fridge until set 4+ hours. Take out of the fridge 20 minutes before cutting into slices (this makes it easier to cut).

NOTES

• Keep in an airtight container in the fridge for up to a week.
• You can use any plain biscuits like Superwines, Milk Arrowroots or Maries. Even Malt biscuits or Krispies would work too.