Speckled Chocolate Mini Egg Slice

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An adorable no-bake slice made from a butter, sweetened condensed milk and biscuit base, topped with coloured white choc and mini eggs. A fun and colourful addition to any Easter get-together.

Rectangular pieces of pink and yellow chocolate bark topped with pastel candy-coated chocolate eggs are arranged on a white plate.

This Speckled Mini Egg Slice is the ultimate no-bake treat for Easter! With a buttery biscuit base, creamy white chocolate topping, and colourful speckled eggs, it's as fun to make as it is to eat. Perfect for sharing, gifting, or adding a pop of colour to your Easter table.

This is a fun recipe to make with kids too, they love arranging the eggs on top! For another delicious Easter slice, be sure to check out my ever-popular Easter Egg Slice.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Speckled Mini Egg Slice

Ingredient notes:

Baking ingredients on a wooden surface, including food coloring, canned condensed milk, white chocolate, salted butter, Super Wine biscuits, and a bowl of candy-coated chocolates.

Biscuits: Any plain biscuits will work here! Super Wines, Maries, Arrowroots, Vanilla Wines etc.
White Chocolate: Mixed with food colouring, this makes the most beautiful pastel colours.
Mini Eggs: Everyone's favourite easter treat! If you can't find the Cadbury Mini Eggs, use any other brand!

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Line two 17 x 27cm slice tins with baking paper. Place the butter in a large heatproof bowl and melt in the microwave until fully melted. Add the condensed milk and whisk together until smooth.

A glass bowl containing melted yellow butter with a slightly frothy texture around the edges.

A food processor bowl filled with round, golden-brown biscuits arranged around the central blade.

Add the biscuits to a food processor and crush until you have a mixture of fine crumbs and some larger pieces. Tip into the bowl with the butter mixture and stir until well combined.

A glass bowl containing crushed graham crackers mixed with melted butter.

A close-up of a mixing bowl filled with a mixture of crushed cereal and a sticky, light brown coating, with a blue spatula partially visible on the right.

Divide the mixture evenly between the prepared tins. Spread out to the edges and smooth the tops with the back of a metal spoon. Place in the fridge while you prepare the topping.

Two rectangular baking trays lined with parchment paper, each filled with an unbaked, crumbly orange-brown mixture, are placed on a wooden surface.

A spoon stirs red food coloring into white yogurt or cream in a glass bowl, creating a marbled pattern.

Break the white chocolate into pieces and place each portion into separate heatproof bowls. Microwave in 30-second bursts until melted, stirring until smooth. Be careful not to overheat as white chocolate can seize. Add a few drops of food colouring to each bowl of chocolate and stir to combine.

A tray of pink frosted dessert is being decorated with red splatters using a paintbrush, while a spoon is held above the surface.

Two baking trays lined with parchment paper hold yellow and pink tray bakes topped with pastel-colored candy eggs on a wooden surface.

Pour the coloured chocolate over each slice and spread evenly to the edges. To create the speckled effect, dip a clean paintbrush into food colouring and flick it over the chocolate using a spoon.

A slab of yellow chocolate bark topped with pastel-colored candy-coated chocolate eggs, set on parchment paper on a wooden surface.

A glass dish containing colorful dessert bars topped with yellow and pink icing and decorated with pastel candy eggs, set on a wooden surface.

Arrange the mini speckled eggs on top and gently press them into the chocolate. Place in the fridge until fully set. Once firm, cut into pieces and serve.

Colorful dessert bars topped with pastel candy eggs are stacked on a light blue plate, with more bars visible in a glass dish in the background.

Recipe FAQs:

Can I use a different biscuit?

Yes! Any plain sweet vanilla biscuit will work, even malt biscuits or digestives can be used.

Do I have to colour the chocolate?

Not at all - the slice will still taste delicious without the pastel colours, just less "Easter themed".

Can I use other eggs on top?

Yes! Feel free to use any little easter eggs you have to hand, whether the are plain chocolate, caramel filled or mini eggs.

Storage:

Store in an airtight container in the fridge for up to one week. You can also freeze it for up to 2 months - perfect for making ahead before Easter celebrations!

Top tips:

You can make this in one large slice tin instead of two smaller ones if preferred.
When melting white chocolate, go slowly in short bursts to avoid it seizing.
For the best speckled effect, flick the colouring lightly - less is more!
Press the mini eggs in gently so they stick without sinking too far.
Chill well before slicing for clean, neat edges.

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Speckled Mini Egg Slice

Yield: 40 pieces (2 trays)

Prep Time: 30 minutes

Additional Time: 3 hours

Total Time: 3 hours 30 minutes

An adorable no-bake slice made from a butter, sweetened condensed milk and biscuit base, topped with coloured white choc and mini eggs.

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Ingredients

250g butter
1 x 395g can sweetened condensed milk
2 x 250g packets superwine biscuits
2 x 180g white chocolate
1 cup mini speckled eggs
Food colouring to speckle the top

Instructions

Line two 17 x 27cm slice tins with baking paper.
Place the butter in a large heatproof bowl and melt in the microwave until fully melted. Add the condensed milk and whisk together until smooth.
Add the biscuits to a food processor and crush until you have a mixture of fine crumbs and some larger pieces. Tip into the bowl with the butter mixture and stir until well combined.
Divide the mixture evenly between the prepared tins. Spread out to the edges and smooth the tops with the back of a metal spoon. Place in the fridge while you prepare the topping.
Break the white chocolate into pieces and place each portion into separate heatproof bowls. Microwave in 30-second bursts until melted, stirring until smooth. Be careful not to overheat as white chocolate can seize.
Add a few drops of food colouring to each bowl of chocolate and stir to combine.
Pour the coloured chocolate over each slice and spread evenly to the edges.
To create the speckled effect, dip a clean paintbrush into food colouring and flick it over the chocolate using a spoon.
Arrange the mini speckled eggs on top and gently press them into the chocolate.
Place in the fridge until fully set. Once firm, cut into pieces and serve.

Notes

This recipe is split into two slice tins. You could do it in one large tin if you prefer. Or halve the recipe.

Nutrition Information:

Yield: 40 Serving Size: 1
Amount Per Serving: Calories: 91Total Fat: 7gSaturated Fat: 4gUnsaturated Fat: 3gCholesterol: 38mgSodium: 71mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 1g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya