The best ways to use up leftover Easter eggs

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Try these tasty ways of getting rid of Easter eggs! Source: Getty.

While the break over Easter is much needed and the sugar intake definitely doesn’t go unappreciated, we all know the struggle of having piles of uneaten chocolate eggs left sitting around the house for weeks after the big day has passed. So, if you’re looking for some clever, innovative ways to get rid of everything in one go, without having to throw them out, give these delicious chocolatey recipes a try!

Three-ingredient Easter egg brownie

Ingredients

  • 600g chocolate eggs (of your choice)
  • 4 eggs
  • 150g self-raising flour

Method

  1. Preheat oven to 160°C. Grease and line a 21 cm square cake pan with baking paper.
  2. Place 520g chocolate eggs in food processor and mix until chopped. While it’s mixing, add eggs (one at a time), mixing until smooth. Add flour and mix for further 30 seconds or until thickened and combined.
  3. Pour batter into lined cake pan and smooth top. Halve 40g remaining chocolate eggs, then place on top of batter, pressing down lightly. Bake for 25 minutes. Cool brownie in pan for 20 minutes. Remove from pan and serve with remaining chocolate eggs for extra flavour.

Easter egg rocky road

Ingredients

  • 225g dark chocolate, broken into pieces
  • 100g unsalted butter, cubed
  • 2 tbsp cocoa powder
  • 2 tbsp golden syrup
  • 100g rich tea biscuits
  • 50g mini marshmallows
  • 50g dried cranberries
  • 200g chocolate mini eggs

Method

  1. Line traybake tin with 2 sheets of plastic wrap. Put chocolate and butter in large bowl set over saucepan of gently simmering water. Melt until smooth and glossy.
  2. Remove from heat. Stir in cocoa powder and golden syrup until fully combined. Leave to cool at room temperature for about 15 mins.
  3. Put biscuits in freezer bag and bash with rolling pin. Stir into cooled chocolate with marshmallows, cranberries and 150g of the mini eggs.
  4. Pour mix into tin. Press down with back of spoon until level. Scatter over remaining mini eggs. Leave to set in the fridge for 1 hr. Remove from tin. Cut into bars to serve. Serve.

Cornflake cakes with Easter eggs

Ingredients

  • 50g butter
  • 100g chocolate eggs, broken into chunks
  • 3 tbsp golden syrup
  • 100g cornflake

Method

  1. Melt butter, chocolate and golden syrup in saucepan over low heat or briefly in the microwave. Allow to cool slightly. Pour over cornflakes in a large bowl.
  2. Stir using wooden spoon. Spoon into 12 cupcake cases arranged on muffin tray. Place in fridge to chill until completely set. Serve.

What are your favourite ways of getting rid of Easter eggs? Have you tried any of these before?

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