Easter Egg Crackle

I wanted to make little gift packs for friends this Easter so I set to reinventing a previous slice recipe using Easter Eggs from the chocolate aisle.

​Here is the end result and new recipe which was delicious and naughty - after licking the bowl I went for a BIG run and consequently hurt my knee a little... It's okay the chocolate makes it feel better.. LOL

​Remember everything in moderation - even moderation!

Ingredients

• 4 x 39g Cadbury crème eggs, coarsely chopped
• 6 x 18g Mars bars, coarsely chopped
• 50g butter, chopped
• 1 tablespoon chia honey
• 3 cups rice bubbles
• 1 bag (125g) Cadbury mini eggs, crushed with the back of a flat blade
• 225g bag of milk chocolate melts*
• 200g bag of white chocolate melts

 
Method

1. Line the base and 2 long sides of a slice pan with baking paper, allowing the sides to overhang (mine measures 24cm x 29cm, but use what you have*).
2. Place the crème eggs, mars bars, butter and honey in a medium saucepan over medium-low heat. Cook, stirring, for 5 mins or until the bars melt and the mixture is smooth.
3. Combine the rice bubbles and cracked mini eggs in a large bowl. Pour over the crème eggs and mars bars mixture and stir until just combined. Spoon into the lined pan and use the back of a spoon to lightly push down and smooth the surface. Set aside for 1 hour to cool completely.
4. Place the milk chocolate and white chocolate in separate bowls over saucepans of simmering water. Stir for 3 mins or until the chocolates melt. Pour chocolates alternately over the slice and use a palette knife or butter knife to gently spread to create a marbled effect. Set aside for 30 mins to set. Cut into pieces.

 
Notes

• I used milk chocolate melts but dark chocolate melts look more dramatic when creating the swirly pattern.
  
• The smaller the pan, the less chocolate melts you need.