Hello lovelies,
As someone who can spend hours upon hours in the kitchen baking up a storm and enjoy every second of it, I have to admit, sometimes just sometimes, I’m not in the mood to spend my day in the kitchen and that’s okay.
Sometimes, I want to create something quick, something simple and something that involves no cooking what so ever – that’s when my no-bake recipes come in handy and this one I’m sharing with you today is perfect for those kinda days.
This is a 5 ingredient, no ovens involved recipe which may take little to no time to make but is still packed full of flavour and that’s what I love most about it.
I’ve shared a few ‘no-bake’ recipes over the last couple of years and you guys always go crazy for them so I know for a fact this mini egg version will go down a treat with you all.
So, if my quick and easy, no-bake recipe has caught your attention and got you wanting to create a batch for you & your loved ones, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat, Easter
Servings: 9-16 Squares
Prep Time: 10 Minutes
Decorating Time: 10 Minutes
Chill Time: 2 Hours
Overall Time: 2Hours 20Minutes
Ingredients You Need For The Base:
- 450g Of Digestive Biscuits, Bashed Into Crumbs
- 150g Of Unsalted Butter, Melted
- 120ml Of Condensed Milk
- 100g Of Mini Eggs, Crushed
Ingredients You Need To Decorate:
- 250g Of Milk Chocolate
- 50g Of Unsalted Butter
- 100g Of Mini Eggs, Crushed
How To Make & Decorate:
- Firstly, gather together your equipment and ingredients and line a 8” loose-bottomed, square baking tin with parchment paper.
- Secondly, in a large mixing bowl, mix together the 450g of digestive biscuit crumbs, 150g of melted unsalted butter, 120ml of condensed milk and 100g of crushed mini eggs until combined.
- Transfer the mixture from the mixing bowl onto the base of your pre-lined baking tin and using a spatula, press the mixture into the base of the tin until compact and evenly spread.
- Now, in a baine marie over a low heat, add the 250g of milk chocolate and 50g of unsalted butter and continuously stir until melted.
- Once melted, immediately pour the chocolate butter mixture over the top of the base of the bars. Using a spoon or palette knife, spread the chocolate out over the base evenly.
- Sprinkle over the 100g of crushed mini eggs.
- Place the bars into the fridge to chill for a minimum of 2 hours.
- Finally, after 2 hours remove the bars from the fridge and then, carefully from the tin. Cut into squares and serve.
That’s your No-Bake Mini Egg Bars prepared, decorated and chilled, ready for you to enjoy this Easter.
Notes:
- These bars can be stored in an airtight container at room temperature for up to 5 days.
- The chocolate and mini eggs on the topping can be on the harder side after chilling in the fridge so I’d recommend removing from the fridge after the 2 hours and keeping them at room temperature.
- If mini eggs aren’t for you, you can top with any Easter chocolates you prefer.
Theres nothing more handy to have to hand than a recipe like this.
It’s perfect for those last minute rushes, it’s perfect to bake with the little ones, it’s perfect to add any chocolate you’d prefer too and it’s perfect for those days where you just can’t be bothered to spend hours in the kitchen.
Not to toot my own horn but these absolutely SLAPPED. They are certainly a bake I’ll be continuing to bake year upon year.
These went down a treat with my loved ones and I know for a fact they will with yours also.
Let me know in the comments below if you make these bars yourself and if you do, what your thoughts are on them. Do you love a no-bake recipe? Did you fall in love with this one?
Sending you all tons of love & hugs as always,
Elle xo
These look and sound delicious!