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Friday Food: Easter Egg Slice

This was very easy to make, the most difficult step was unwrapping all the mini Easter eggs. Oh and feeling very poorly when I succumbed to the call of two caramel filled Easter eggs and then had to have two cups of ginger tea and a rest in bed all afternoon. Damn you, Caramel Easter Eggs.

This is from the Food in a Flash section of Aprils BH&G, though the making might be flashy, it does need a lengthy refrigeration, so it's not something to whip up and eat straight away.

The recipe says to use caramel filled eggs, but I went with the mini solid eggs. The slice is very rich and a small square with a plain egg seems right to me: but what would I know??? It says it makes 12 slices, but that seems a tad too rich, even for Easter.

This particular slice hasn't been refrigerated overnight as yet and so it seems a little soft, but it is meant to set as it rests in the tin. I used a 26 x 18cm slice tin, but you could use a larger tin, in fact next time I will. The chocolate layer will be thinner and I think that will work well.

 

Easter Egg Slice  makes up to 30 pieces

For the base:

  • 200g shortbread biscuits
  • 90g butter, melted

For the chocolate topping:

  • 400g good dark chocolate, chopped
  • 300ml pouring cream
  • 2 tbspn golden syrup (40ml)
  • 80g pistachio nuts (optional)
  • 25 caramel filled eggs,/30 solid mini eggs

Start with the chocolate topping. Place the chocolate, cream, golden syrup and butter in a saucepan over a low heat and melt gently, stirring often. I took the pan off the stove and it finished melting away from the heat. Add the chopped pistachios here if you want to. Leave it to cool for 10 - 15 minutes while you make the base.

Making the chocolate topping
Crush the biscuits in a processor or pop them in a bag and whack them with a rolling pin. Put them in a bowl, make a well in the centre and add the melted butter. Mix well. Grease and line the slice tin and then press the biscuit mixture into the base. I used a fork and then the base of a glass. It will be covered with chocolate anyway. Freeze for 5 minutes.

All these base belong to us
Unwrap all the eggs. Pour the cooled chocolate topping over the base and then arrange the eggs, or just scatter them randomly. I must have mine in nice orderly rows and columns.

Gettin eggy
Refrigerate overnight and then cut with a knife dipped in hot water. I think this really does need to be kept in the fridge.

Easter egg slice

Comments

Kristen

They look gooey and delicious, but the unwrapping of all the eggs is enough to keep me from making them!

RoseRed

Oh wow, that does look rich. I can't imagine it only serving 12!

I would have to line my eggs up neatly like you too. I do like a bit of order! Might have to see if I can get some eggs half price after Easter!

sue

The slice looks very cute with all those mini eggs. Might have to try it out one day, but not around Easter, maybe a birthday party so I wont eat it all, lol!

Laurie (Moo!)

It's a good thing Tom didn't see this or I know what I'd have to make for him!

Hope you feel better. Thank goodness for ginger tea. :)

Ann

My goodness, that looks so good. I am sure my girls will love them. I had my 1st easter egg yesterday after abstaining from chocolate during Lent.

Susan

I'm not a fan of cooking that requires me to unwrap individually wrapped candies, but that's more because I end up eating too many of them. I always end up "rewarding" myself for surviving the tedium of unwrapping.

Michelle Lee

Dear Cindy, I hope you had a good easter break :) I just wish it was a lot longer!!! LOL

Those easter egg slice are so darn cute!!!

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