EASTER BAKING WITH CRÈME EGG

easy creme egg recipe by martha collison

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2 Servings

Ingredients

Instructions

STEP 1:

butter

1. Line a 20x35cm brownie tin with baking parchment / if like me there is no baking parchment use some butter and set aside.

STEP 2:

STEP 3:

butter
chocolate
oil
syrup

2. In a large heatproof bowl set over a pan of boiling water, melt the butter and chocolate together until they are smooth then stir in the golden syrup.

STEP 4:

STEP 5:

apricot
biscuits
marshmallow

3. Roughly chop the digestive biscuits and mix them with the apricots and mini marshmallows. Eat the extras as you go.

STEP 6:

STEP 7:

chocolate

4. Add the dry mix into the chocolate and mix to combine. Make sure everything is well coated in chocolate or the rocky road won?t stick together.

STEP 8:

STEP 9:

5. Press the mixture into the tin using the back of a spatula or wooden spoon, then push in the whole Mini Creme Eggs in. Space them evenly apart so there will be a massive small piece of egg in each square.

STEP 10:

STEP 11:

6. Chill in the fridge for at least 2 hours to set.

STEP 12:

STEP 13:

ice

7. Use a sharp knife to slice into 24 squares. To keep it as solid as possible, store in the fridge until ready to eat.