RECIPE: Easter Mini Egg Fridge Cake

Easter is quickly approaching, the shops are filling with Easter Eggs and it's the perfect time of year to indulge in all the chocolate. I don't know about you but around Easter I become some kind of Mini Egg addict, seeing every occasion as an excuse to either eat or bake with them. This obsession was the driving force behind creating this indulgent, rich Mini Egg Fridge Cake, which works perfectly at Easter but can easily be made all year round. The combination of smooth milk and plain chocolate, crunchy biscuits, soft marshmallows, crispy cereal and sugary sprinkles makes for a well deserved treat at the end of a long week, something to enjoy with a cup of tea or for a special occasion. 

If you want to make this at another time of the year, then just replace the bunny marshmallows with normal ones, take out the carrot cake toppers and I'm pretty sure Mini Eggs are available all year round now. In fact I remember seeing 'Holiday Eggs' last year that were a whole packet of just the yellow ones, so here's to hoping they make a return!


On with the recipe in all its deliciousness...

What you'll need:
(makes 16 squares)

10 Milk Chocolate Digestives, broken into chunks

200g Plain Chocolate, broken into chunks

100g Milk Chocolate with Crunchie Bits (I used Cadburys), broken into chunks

90g Mini Eggs, roughly chopped

2 Handfuls of Bunny Marshmallows (I picked these up from Morrisons)

50g Rice Krispies 

100g Unsalted Butter, cubed

4 tbsp. Golden Syrup 

Carrot Cake Toppers (I picked these up from Sainsburys)

Sprinkles

What to do:

1) In a large saucepan over a very low heat add the butter, plain chocolate, milk chocolate and golden syrup. Very slowly melt everything together, but be really careful not to burn the chocolate. You could also do this in a bowl over boiling water.

2) Once the chocolate is all melted and everything is combined then take it off the heat. Stir in the broken up digestives, 3/4 of the marshmallows, 1/2 of the mini eggs and rice krispies.

3) Mix together well, until everything is coated in the chocolate mixture. Spoon into a lined container and smooth out.

4) Sprinkle over the rest of the marshmallows, mini eggs, carrot cake toppers and sprinkles. Place in the fridge for 4 hours or overnight.

5) Once completely set use a sharp knife (I dipped mine in hot water first to make it easier) to cut into cubes and enjoy!

What's your favourite chocolate treat?

Feel free to leave a comment - I love reading every single one :)

Helen x

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