I’ve done Halloween, I’ve done Christmas and I’ve done Pancake Day so it’s only right that I do Easter!
I’m back, back again with another ‘3 Quick & Easy Recipes’ post, Easter style baby! It had to be done, it wouldn’t feel right otherwise.
As I’ve mentioned in each of these style posts – I know not everyone has the time to spend a few hours in the kitchen and that’s absolutely understandable what with life, work, children etc. So, this post is specifically written for YOU!
You don’t need to spend hours in the kitchen to create something yummy. Therefore, I’ve created these three incredibly easy recipes, all of which have minimal ingredients, take little to no time to make and all taste equally as delicious as one another – sounds good, right?
Trying to decide on three recipes was blooming hard work, I won’t lie! I had a ridiculously long list of different sweet treats I thought would fit perfectly with this post but in the end, I narrowed it down to these three as I truly believe anyone who loves something sweet will love these.
We’re starting strong with the mini egg fudge, then moving onto the easter chocolate bark and finishing with the extremely cute meringue bunnies. I know I know, you needn’t say anymore, you can thank me later *wink wink*.
So, if one, two of even all three of these recipes sound like something you’d like to make yourself, keep on scrolling down. You know the drill, that’s where the recipes are:
Mini Egg Fudge
Ingredients You Need For Mini Egg Fudge:
- 250g Of Mini Eggs
- 400g Of White Chocolate, Broken Into Chunks
- 1 Tin (397g) Of Condensed Milk
- 3tsp Of Vanilla Extract
- 1tbsp Of Butter
How To Make Mini Egg Fudge:
- Firstly, gather together your equipment and ingredients and line a 8×8 inch square cake tin with parchment paper.
- Secondly, place the 250g of mini eggs into a ziplock bag or a large bowl and with a rolling pin, beat the mini eggs until they have broken into pieces (TIP: I’d recommend big and small pieces).
- Next, in a large saucepan, over a low heat, add the 400g chunks of white chocolate and tin of condensed milk.
- Stir continuously until the white chocolate has melted and the mixture is smooth and thick in consistency.
- As soon as you’ve reached the consistency above, take off the heat as the white chocolate can be temperamental and can burn quickly.
- Once off the heat, quickly stir in the 3tsp of vanilla extract and 1tbsp of butter until combined and the butter has melted.
- Set the fudge aside to cool for 5 minutes before using a rubber spatula to fold in 200g of the mini egg pieces. Making sure the mini eggs are properly combined into the fudge mixture.
- Now, pour the fudge mixture into your prepared tin and smooth over with the rubber spatula.
- Sprinkle the remaining mini egg pieces onto the top of the fudge then set aside to cool for 30 minutes.
- Once the 30 minutes is up, place the fudge into the fridge and allow to chill for up to 3 hours.
- After the fudge has chilled, take out the fridge and using the parchment paper to help, remove the fudge from the tin.
- Finally, using a sharp knife, cut the fudge into whatever shape and sizes you prefer. I cut mine into about 15-20 pieces.
Easter Chocolate Bark
Ingredients You Need For Bark:
- 300g Of Milk Chocolate
- 300g Of White Chocolate
- 30g Of Mini Eggs, Broken Into Small Pieces
- Spring Cake Toppers
- Edible Black & Pink Icing Pen
- Pink, Yellow, Green & Purple Colourmil Chocolate Food Colourings
How To Make Chocolate Bark:
- Firstly, gather together your equipment and ingredients and line a baking tray with parchment paper.
- Secondly, gently melt the 300g of milk chocolate and 200g of white chocolate separately.
- Once melted, pour the milk chocolate across the parchment paper and using a spatula, smooth the chocolate out (try and keep the chocolate relatively thick so it doesn’t break when removing from the parchment paper).
- Now, divide the melted white chocolate between four bowls and using four different chocolate food colourings, colour the four bowls of white chocolate.
- When you’ve finished colouring, dollop small amounts of the coloured white chocolate across the wet milk chocolate and using a fork, swirl the coloured chocolate into the milk chocolate.
- Whilst wet, sprinkle over the pieces of mini eggs and place your spring toppers across the chocolate.
- Once all the above steps are done, place the tray into the fridge to allow the chocolate to harden. This takes around 15-30 minutes.
- When the 30 minutes is up, take out the fridge.
- Now in a microwaveable bowl, add 100g of white chocolate. Place into the microwave and in 30 second blasts, blast the chocolate until fully melted.
- When melted, pour the melted chocolate into a piping bag and snip the very end of the piping bag off.
- Pipe the outline of little bunny faces across the hardened chocolate.
- Place back into the fridge for 5 minutes to allow the bunny faces to harden.
- Take out the fridge and using a black icing pen, pipe on the bunnies eyes and using a pink icing pen, pipe on the bunnies noses
- Finally, carefully remove the parchment paper from underneath the hardened chocolate and using a sharp knife, carefully cut the chocolate bark into pieces.
That’s your Easter Chocolate Bark prepared, melted, decorated, chilled and decorated again ready for you to enjoy!
Meringue Bunny Pops
Ingredients You Need For Meringue Pops:
- 4 Egg Whites
- 225g Of Caster Sugar
- 1.5tsp Of Cream Tartar
- Pink Food Colouring
- 20g Of White Chocolate, Melted
How To Make Meringue Pops:
- Firstly, gather together your equipment and ingredients, line two large baking trays with parchment paper and preheat the oven to 140C / 120C Fan / Gas Mark 1.
- Secondly, in a sparkling clean bowl (TIP: this is a must! just to be sure it’s clean, you could take a little white vinegar on a piece of kitchen roll and wash it around the bowl. this will take away any grease etc) add the 4 egg whites and 1.5tsp of cream tartar and using a electric whisk, beat the egg whites till they form stiff peaks.
- When the stiff peaks are formed, a tablespoon at a time, slowly add the 225g of caster sugar until all the caster sugar is mixed in and the meringue looks smooth and glossy (TIP: at this point, you should be able to turn the bowl with the meringue in, upside down above your head and the meringue should stay put).
- Once achieved, set the meringue to one side.
- Now, get a piping bag and fit it with a star shaped nozzle.
- Next, squeeze out a small dollop of pink food colouring onto some kitchen roll and using a cocktail stick or thin knife, take a little of the food colouring and draw four medium sized lines evenly spread out around the piping bag.
- When happy with your lines, place the meringue into the piping bag.
- Pipe the meringue into five medium sized bunnies heads on the prepared baking trays. (TIP: make sure you spread out evenly so the heads don’t join together whilst cooking).
- Now, place into the oven for around 60-70 minutes until the outside of the meringues feels slightly crispy/hard.
- Once baked, leave the meringues to cool down completely in the oven with the door open for an hour. Then, remove from the oven and transfer onto a wire rack.
- (TIP: if the meringue insides aren’t cooked to your personal preference, ie: under cooked, I’d recommend placing back into the oven for a further 10 minutes, only this time on a lower heat of 100C Fan).
- Finally, dip the tip of the stick your bunny head will stick onto, into the melted white chocolate and press onto the back of the meringue. If you find it’s not sticking, using a teaspoon, dollop a little bit more white chocolate over the stick to coat both the meringue and stick.
That’s your Meringue Bunny Pops prepared, piped, baked and cooled ready for you to enjoy!
Are you itching to get into your kitchen? Because I know I am and I made these not that long ago. I think my family will kill me if I stuff them full of anymore fudge haha.
If you’ve been around here since October 2022, you’ll notice that I’ve actually shared similar recipes to these in previous ‘Quick & Easy’ blogposts (Halloween and Christmas to be precise). BUT, todays recipes do have slight differences from those as i do like to keep my content fresh and fun. Although, I didn’t want to change them drastically as the every bit of feedback I’ve had from those previous recipes was amazing. Therefore, I knew you guys would like and appreciate these!
Let me know in the comments below if you make any (or all) of the bakes I’ve made today below and if you have, what your thoughts are on them. Who knew something that looks so good could take such little time ay?
Sending you all tons of love & hugs as always,