Guest Recipe: Latoyah's White Chocolate Easter Biscuit Cakes
01 March 2021
White chocolate topped chocolate biscuit cakes, with mini Easter eggs on top too! These little Easter treats are so easy to make and are perfect for preparing with your little ones.
They’re ‘no bake’ too, which means they’re super quick to prepare, with hardly any time to wait before they’re edible.
Once you perfect this recipe, you could add some additional ingredients such as raisins or nuts.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Serves: 16 squares
Category: Cakes,Biscuits & Cookies,Easter
Ingredients
- 250g digestive biscuits
- 450g white chocolate
- 100g unsalted butter
- 150g golden syrup
- 2 x bag of mini chocolate eggs
Method
- Line a tray baking tin with parchment paper.
- Put the digestive biscuits into a bag, then use a rolling pin to roughly break them all up. You still want them to be in small chunks, rather than just crumbs.
- Use the rolling pin to crush up one of the bags of mini Easter eggs.
- Melt 300g of the white chocolate, butter and golden syrup in a heatproof bowl set over a pan of gently boiling water.
- Remove the bowl from the heat and stir in the broken up biscuits and crushed mini Easter eggs.
- Spoon the mixture into your lined tray, then flatten down the top with a spatula.
- Put in the fridge to cool. Meanwhile, melt the rest of the white chocolate
- Remove the tray from the fridge then pour the melted white chocolate on top.
- Add the other bag of mini Easter eggs on top, spacing each egg out per slice.
- Place back in the fridge for at least 20 minutes
- Once set, cut up into 16 squares
Sugar Pink Food is a multi-award nominated food and lifestyle blog created by Latoyah. Latoyah usually focuses on healthier, lower calorie recipes and has lost over 5 stone, but also has a selection of naughty recipes for 'naughty days' and treat days. Check out more amazing recipes over on her blog!
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