Easy Easter bakes to try at home
We've created two unique recipes for you to bake and enjoy at home this Easter holiday. Our Rocky Road recipe is packed with crunch and flavour, or if you prefer a lighter alternative, our dark chocolate Rice Krispie cakes are a great alternative.
Mini Egg Rice Kirspie Cakes
Ingredients
- 150g dark chocolate
- 50g unsalted butter
- 2 tablespoons of honey
- 100g of Rice Krispies
- Mini eggs to decorate
- Cake cases
Prep time 15 minutes
Chill time 1 hour
Makes 18 cakes
Method
- Wash your hands and get all your ingredients ready to start prepping.
- Break up the dark chocolate into a microwave-friendly bowl, followed by 50g of unsalted butter and 2 tablespoons of honey.
- Pop the mix into the microwave for 1 minute.
- Stir until everything is has melted together nicely – make sure there are no lumps left!
- Measure 100g of Rice Krispies and add them to the mix.
- Stir until the Rice Krispies are evenly coated with the mix.
- Pop 18 cake cases onto a baking tray, scooping the mixture into each one.
- Decorate with your mini eggs (or whatever you like!) and pop the cakes in the fridge for 1 hour to chill.
- Display your Rice Krispie Cakes however you like and enjoy!
Mini Egg Rocky Road
Ingredients
- 225g dark chocolate
- 100g unsalted butter
- 2 tablespoons of golden syrup
- 2 tablespoons of coco powder
- 100g of rich tea or digestive biscuits
- 50-100g of mini marshmallows
- 200g mini eggs
Prep time 25 minutes
Chill time 1 hour
Makes 10 – 12 squares
Method
- Wash your hands and get all your ingredients ready to start prepping.
- Break up the dark chocolate into a microwave-friendly bowl, followed by 100g of unsalted butter and 2 tablespoons of golden syrup.
- Pop the mix into the microwave for 1-2 minutes, checking after the first minute.
- Stir until everything is has melted together nicely – make sure there are no lumps left!
- Take your biscuits (rich tea or digestives – whatever you prefer) and chop them up into small chunks on a chopping board.
- Add the biscuits to the mix, then measure 50-100g of mini marshmallows and 200g of mini eggs – add these to the mix.
- Stir until all your ingredients are evenly coated with the mix.
- Add 2 tablespoons of coco powder for an extra intense chocolate flavour and continue storing for 1-3 minutes.
- Line a deep-pan baking tray with greaseproof paper and pour your mix in, gently patting it down as you go.
- Use the leftover mini eggs to decorate, then pop it in the fridge to chill for at least 1 hour.
- Once an hour has passed, take your Rocky Road and cut it into 10 – 12 squares.
- Display your Rocky Roads however you like and enjoy!
Share your masterpiece with us on social media! Use the #EasterWithAbbeyfield on Facebook, Instagram and Twitter.