This is great for using up ingredients lying around in your cupboard. You can use other colourful chocolates instead of mini eggs, and substitute mini marshamllows for dried fruit and glacé cherries, for instance. These are really fun to decorate with kids.
Prep time: 20 minutes, plus chilling
350g dark or milk chocolate (or a combination of both), roughly chopped
90g golden syrup
Grated orange zest of 1 orange
220g biscuits (digestives or shortbread work well), placed in a plastic bag and roughly crushed with a rolling pin
150g mini eggs, placed in a plastic bag and roughly crushed with a rolling pin
80g mini marshmallows
Line a 20x20cm square tin with baking paper. Ensure that the paper extends over two opposite sides of the baking tin; this will make it easy to take out later.
Place the chocolate, butter, golden syrup and orange zest in a heatproof bowl. Melt in 15- to 30-second bursts in the microwave, stirring well after each. Don’t overheat as the chocolate may seize.
Add the biscuits, 60g of the crushed mini eggs, and the marshmallows. Stir together until coated with chocolate. Spoon into the tin and press together. Top with the remaining crushed mini eggs.
Place in the freezer for 30-45 minutes, or fridge for two to three hours.
Once completely chilled, remove from the tin and peel off the baking paper. Place on a chopping board and use a sharp knife to cut into 12 pieces and serve.
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