This Easter egg slice is topped with delicious white chocolate and loads of Easter eggs, such a decadent sweet treat.
This No-Bake Easter Egg Slice is one of my favourite Easter recipes because you can make it up to a week in advance and keep it in the fridge. Then you can bring it out to impress your family if you are having an Easter weekend gathering.
This slice is so versatile, you could top it with whatever Easter eggs you like, Creme Eggs chopped up would be amazing on top as well. Speaking of Creme Eggs, you must check out my Creme Egg Cookies if you're a fan!
Or for another super fun Easter slice, be sure to check out our Speckled Chocolate Mini Egg Slice.
Ingredients
This slice is topped with melted white chocolate, loads of eggs, Smarties, Caramello eggs and sprinkles and how fun does it look?! For the base you can use cornflakes or rice bubbles either of them works. I think I prefer the texture of the cornflakes but my husband Mike prefers the rice bubble option, so just use whatever you have on hand. For another amazing no-bake slice, be sure to check out my Nanaimo Slice.
Step by Step Instructions:
Line a 19 X 29cm slice tin with baking paper and set aside. Add chocolate, condensed milk and butter to a microwave-safe bowl. Heat in 30 second bursts until all the ingredients have melted together and stir well.
Add to the crushed biscuits and rice bubbles then mix until all combined. Press the mixture into the tray, spread to the edges and smooth the top with the back of a metal spoon.
Melt the white chocolate in the microwave, add oil and stir until it is smooth. Pour the white chocolate over the base and spread it evenly to the edges.
Cut the Caramello eggs in half and arrange on top of the chocolate, add mini eggs and Smarties. Finally shake over the sprinkles.
Chill in the fridge until set 4+ hours. Take out of the fridge 20 minutes before cutting into slices (this makes it easier to cut).
I hope you like this recipe as much as my family does and please be sure to tag me or send me photos if you make it on Facebook or Instagram. If you are looking for more Easter recipes try out my Hot Cross Bun Sally Lunn or Hot Cross Bun Bread and Butter Pudding
Recipe FAQs:
It takes around 2-4 hours in the fridge (even better overnight) but you can speed up the process by putting it into the freezer for 30 minutes.
I store mine in an airtight container in the fridge for up to a week, (if it lasts that long!).
You can use any plain biscuits like Superwines, Milk Arrowroots or Maries. Even Malt biscuits or Krispies would work too.
My slice tin is 29 x 19 cm, the brand is Haven and I purchased from Farmers in New Zealand.
Storage:
Store your Easter slice in an airtight container in the fridge for up to one week.
Top tips:
This slice can be made at any time of the year! Simply leave the Easter eggs off, or substitute them for your other favourite candy.
Related Recipes:
Made this recipe?
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Eggcellent Easter Slice
This super easy no-bake slice will be sure to satisfy any chocolate cravings!
Ingredients
BASE
- 200g (7oz) dark chocolate
- 200g (7oz) condensed milk
- 150g (5oz) butter
- 1 packet milk arrowroot biscuits, finely crushed (250g/9oz)
- 1 cup cornflakes (crushed a bit) or rice bubbles
TOPPING
- 250g (9oz) white chocolate
- 1 tsp vegetable oil
- 100g (3.5oz) mini caramello eggs/creme eggs
- 40g (1.5oz) mini eggs
- 50g (1.5oz) Smarties
- 2 Tbsp sprinkles
Instructions
- Line a 19 X 29cm slice tin with baking paper and set aside.
- Add chocolate, condensed milk and butter to a microwave-safe bowl. Heat in 30 second bursts until all the ingredients have melted together and stir well.
- Add to the crushed biscuits and rice bubbles then mix until all combined. Press the mixture into the tray, spread to the edges and smooth the top with the back of a metal spoon.
- Melt the white chocolate in the microwave, add oil and stir until it is smooth. Pour the white chocolate over the base and spread it evenly to the edges.
- Cut the caramello eggs in half and arrange on top of the chocolate, add mini eggs and Smarties. Finally shake over the sprinkles.
- Chill in the fridge until set 4+ hours. Take out of the fridge 20 minutes before cutting into slices (this makes it easier to cut).
Notes
- Keep in an airtight container in the fridge for up to a week.
- You can use any plain biscuits like Superwines, Milk Arrowroots or Maries. Even Malt biscuits or Krispies would work too.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 200Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 33mgSodium: 36mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 2g
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
Emily says
Yummy slice! I used dark chocolate on top as we aren’t keen on white chocolate in our family. My only disappointment was the corn flakes turned soggy and were rubbery in the base so made the texture quite strange.
VJ cooks says
Oh that's so weird, I've never had that happen!
Rosemary morrison says
One of the best no bake tray bakes I have ever made I am 78 and my grandchildren love them
VJ cooks says
Oh, thank you so much for the feedback, Rosemary!
Courtney Bennett says
OH MY GOODNESS THIS IS HEAVEN!!!!
I’m making this every Easter going forward lol
VJ cooks says
I love that! Thanks for the feedback, Courtney.