Three great ways to use left over Easter eggs!

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! 

Ingredients

• 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

Method

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

Method