Easter is almost upon us - what a great excuse to whip on the apron and get into the kitchen! As I've been on a health kick for the past 8 weeks, I haven't done much baking lately...but I am loving getting into the sweet treats again (making them for other people of course!)
So, this first little Easter treat has to be the easiest one out there - it's no-bake, super quick and my taste-testers tell me they are delicious as well! I found the little speckled eggs at Big W. Oh and of course this recipe is from www.taste.com.au. Stay tuned this week - I have many more recipes coming your way!
Ingredients (makes 12-15)
125g dark chocolate, coarsely chopped
35g (1 cup) Rice Bubbles
50g chocolate-coated honeycomb bar, finely chopped
45 small sugar-coated chocolate eggs
Place the chocolate in a clean, dry microwave-safe bowl. Cook in microwave, stirring every minute with a metal spoon, on Medium/500watts/50% for 2 minutes or until the chocolate melts and is smooth.
Place the melted chocolate, Rice Bubbles and honeycomb bar in a bowl and stir until well combined.
Line 2 baking trays with non-stick baking paper. Place tablespoonfuls of Rice Bubble mixture on the trays. Flatten slightly in the centre. Press 3 eggs into the centre of each nest. Place in fridge for 2 hours or until set.
These can be made up to 1 week ahead. Store them in an airtight container in the fridge.