Last year, I shared my recipe for something I called “Leftover Chocolate Slice“. It was rather popular, if for no other reason than many, many people enjoyed pointing out to me that there is no such thing as leftover chocolate in their lives!
That *may* have been one of my intentions, to lure you all in with a title you simply have to correct me on 😉 Regardless of whether you find yourself nipping out to the Pound Shop to the ton of chocolate you’ll need or you and the kids melt down their stash of Easter eggs, you are going to want my recipe for No Bake Easter Slice.
I’m the one weirdo in the world who doesn’t like rocky road. It’s a textural thing – I really am not keen on shop bought marshmallow and find them being coated in chocolate, well, odd.
Plus big shards of biscuit don’t give half the pleasure that fully blitzed up Digestive biscuits do, stirred into a river of molten chocolate. Condensed milk helps soften the slice so it is easy to cut into little chunks plus it’s delicious in itself! It’s like a truffle and a marshmallow-free rocky road had a really delectable baby!
In my original recipe, I only give the quantities for half the amount you will see here. There’s two reasons I’ve essentially doubled it up in my new, updated Easter version of the recipe. Firstly, half a can of condensed milk can be a pain if you aren’t going to make ice cream or turn it into dulce de leche.
Secondly, both me and Hungry Hubby have fed this to our friends and colleagues and they practically rip the tin out of our hands to get their mitts on these delicious little chocolatey chunks! It’s easy to scale down (refer to the original to help you) but if you have a bake sale, kids party, big family or heck, it’s Friday and you survived the week, then you’ll have no trouble shifting this lot!
The specific chocolates you use are entirely up to you in this recipe so please do take my ingredient list as a guide only. And whilst I think the dark chocolate balances all that sweet better, you could use all milk for the base and topping if that is what you have and what you prefer.
As I had been making a Kinder Bueno themed birthday cake for Hungry Hubby’s boss’s daughter’s 21st (that’s a mouthful!), I had a few Bueno bars that I broke up to decorate the top. On reflection, it was a *tad* disturbing cutting the poor little Malteser Bunny ears or cotton tail off when it came to portioning this No Bake Easter Slice so feel free to use ordinary Maltesers instead. (And don’t forget to make some of my Malteaser Cookies if you have any going spare).
A way to use up all the chocolate from Easter including melting down the Easter eggs for the base and stirring in the mini eggs that come with it A great store cupboard recipe and one kids will love making. And eating!
And as long as you have about 350g of mini eggs or similar, any will do, you don't need the specifics I've stated here.
- 397 g condensed milk (odd measurement but that's how it comes in the UK)
- 60 g butter
- 400 g dark chocolate you can melt down actual plain Easter eggs here
- 300 g Digestive biscuits Graham crackers in the US
- 2 tsp vanilla extract
- 100 g Smarties Mini Eggs*
- 90 g Mini Eggs*
- 75 g Kinder Mini Eggs*
- 89 g Mini Creme Eggs* these need freezing before using as the choc shell is thin and they melt on contact with the molten chocolate
- 300 g milk chocolate
- 40 g butter
- 3 Kinder Bueno bars optional
- 5 mini Malteser Bunnies optional
Start by lining a traybake tin (about 8x12 inches) with greaseproof paper. Employ a little kitchen helper to unwrap all of the chocolates for you! (Under close supervision of course, in case half the chocolates mysteriously disappear... 😉 ).
In a large saucepan over low heat, melt together the condensed milk, butter, dark chocolate and vanilla. Take off the heat when melted. Meanwhile, blitz the Digestives to a fine powder in a food processor or put them in a large strong plastic food bag and beat them to death with a rolling pin.
Stir the biscuits into the molten chocolate and once very well mixed, stir all the mini Easter eggs (or chocolates of your liking) in and scrape the lot into your prepared tin. Press and flatten with a spatula.
Clean out the saucepan then melt the milk chocolate and butter in it. Pour in as even a layer as you can over the top of the slice and push in extra chunks of Bueno bars, Malteser Bunnies or leave plain.
Chill in the fridge for 1 hour only before slicing into small chunks with your sharpest knife and store in an airtight tin at room temperature. Lasts a couple of weeks - if you have the willpower!
*= these measurements look odd but I've noted down the weights from their packages so you know what size to buy. Of course, you can mix and match the eggs to your own preferences!
I've made this with Easter themed mini chocolate eggs - you can, of course, use anything you like! Ordinary Maltesers, KitKats, Snickers bars chopped up etc etc etc - let your imagination run riot!
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