Three great ways to use left over Easter eggs!

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In our household, we always have an incredibly surplus of Easter eggs left over after every Easter. We slowly make our way through them over the coming months only to become a little bit sick of chocolate! But, don’t let this happen to you this year, because we’ve found four of the best ways to use up leftover Easter eggs in yummy chocolate treats…


If you have caramel-chocolate eggs, make a caramel easter egg slice! 


  • Melted butter, to grease
  • 200g plain chocolate biscuits
  • 80g butter, melted
  • 400g dark chocolate, coarsely chopped
  • 300ml ctn thickened cream
  • 2 x 125g packets caramel Easter eggs, unwrapped


  1. Brush a 26 x 16cm (base measurement) slice pan with melted butter. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
  2. Process biscuits in a food processor until finely crushed. Add the butter and process until well combined. Press firmly over the base of the prepared pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
  3. Meanwhile, stir the chocolate and cream in a saucepan over medium-low heat for 5 minutes or until smooth. Set aside for 10 minutes to cool slightly.
  4. Spread 125ml (1/2 cup) of the chocolate mixture over the biscuit base. Arrange the eggs over chocolate. Drizzle the remaining chocolate mixture over the eggs. Gently shake the pan to coat. Cover with plastic wrap and place in the fridge for 4 hours or overnight until set. Cut into squares.


If you have milk chocolate eggs leftover, make rocky road crunch bars!

  • 125g butter
  • 350g leftover Easter egg chocolate, broken into pieces
  • 3 tbsp golden syrup
  • 200g digestive biscuits
  • 100g mini eggs
  • 100g mini marshmallows, extra for decoration


  1. Heat the butter, chocolate and golden syrup in a heavy-based saucepan over gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.
  2. Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.
  3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows and mini eggs.
  4. Tip the mixture into a 24cm/9in a square baking tin and smooth the top with a wet spatula. Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula. Decorate with extra marshmallows.


If you have white chocolate Easter eggs leftover, make raspberry and white chocolate muffins! 


  • 3 cups self-raising flour
  • 1 cup of butter
  • 1 cup of sugar
  • 3 eggs
  • 1 cup of water
  • Vanilla essence to taste
  • 1 punnet of raspberries
  • 1 bag of white chocolate easter egg chunks


  1. Chop the white chocolate into small pieces.
  2. Mix all your ingredients together.
  3. Place in a muffin tin and cook in a 180c fan-forced oven. Ready in about 10 minutes!
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