Milk and dark chocolate cornflake slices topped with white chocolate and Mini Eggs. A new take on cornflake nests, great for making with kids, and a fantastic Easter weekend treat!
Its Good Friday, the long weekend is finally here – hurrah!! 4 whole days of lie-ins, chocolate, eggs and fluffy chicks. Our house is decorated with blossoming spring branches, hanging with little wooden eggs, and decorated eggs we carefully blew and decorated as children. It may be wet and miserable today, but at least the bright yellow daffodils are nodding their rain soaked heads. Its a Friday that feels like a Saturday, a Friday for lazy mornings, cafe lunches and fish and chip suppers.
We need to celebrate. Shall we celebrate with chocolate? Yes?! Good.
These Mini Egg Chocolate Slices are a great start-of-the-holiday recipe. They’re quick to make, really simple, and really satisfying. They’re completely no bake, and only need minutes to make. They’re made like cornflake nests, the little ones topped with foil covered, or sugar coated, eggs. The ones I love to made as a child, and still love to make and eat now.
Except, in this slice, the cornflakes are crushed and covered in two types of melted chocolate. A little bit of butter and golden syrup are thrown in there too, to make them extra tasty. The crushing makes them denser, more chocolatey. Somewhere between a cornflake nest, and a big slice of tiffin. Its all pressed into a tin, smothered in white chocolate, and topped with scrummy pastel mini eggs. They’re a delicious crunchy, chocolatey treat.
Crunching up the cornflakes in your hands to make a kind of cornflake rubble-dust is very satisfying. Pick up big handfuls and crunch them and crush them. Keep going until you’ve got a small flakes of cereal, about a quarter of the slice of the original flakes. You could, if you fancied, put the cornflakes into the blender and pulse them for a couple of seconds. Be careful not to over do it through!
Either way they’re such a low stress kind of treat. Perfect for the holiday weekend!
This is a great Easter holiday recipe to make with kids. They’ll need a little bit of help melting the chocolate, but apart from that they’ll be able to make a the recipe largely by themselves. You can slice the slices as big or as small as you want depending on who you’re serving, and how much of a sugar hit you want to give. For little hands you could cut them into more manageable squares, or for larger appetites a big old wedge would go down well. I’ve used a combination of milk and dark chocolate to give that milk chocolate taste which always reminds me of childhood Easters, but the dark chocolate stops things getting to sweet. You could use any combination of chocolate you like. Use just milk if you like them creamy and sweet. Use all dark if you prefer a deeper, more grown up kind of treat.
I’ve lined the mini eggs up in rows so you get three neat little eggs on each slice when you cut them. Arrange them however you like though. Cover the slices completely if you like, the more Mini Eggs the better! It is Easter after all!
The recipe is inspired by a slice I ate last weekend at Mimi’s Bakehouse in Edinburgh. Myself and Lucy shared a slice of a similar cake as part of our brunch. The other part of our brunch was tea and scones. A brunch made up mostly of cake is definably my kind of brunch! The bakehouse is adorable, with cheeky vintage pin up ladies over the walls, heaving cake stands on every table, and far more delicious looking cakes than we had time to try. If you’re in the area I’d defiantly recommend popping in. The slice itself was so good, I had to have a go at making it at home.
What are you planning this Easter weekend? Do let me know what you’re baking.
Have a lovely Easter weekend! 🙂
– You don’t have the right size tin you can improvise with whatever you have to hand. Just be aware the finished slices might be a little thicker or thinner depending on the size of tin you’ve used.
- 300g milk chocolate
- 200g dark chocolate
- 50g butter
- 2 tablespoons golden syrup
- 300g cornflakes
- 300g white chocolate
- 1½ bags of mini eggs
- Grease and line a 32x20cm tin.
- Measure your cornflakes into a large bowl. Using your hands, crush the cornflakes until the cornflakes are in small pieces. You're aiming to break each of the cornflakes until at least a quarter of their size. You'll find the volume in the bowl appears to go down by about a third.
- Break the milk chocolate and dark chocolate into a large heat proof bowl. Add in the butter and the golden syrup. Put the bowl over a pan of gently simmering water. Stir occasionally until all the chocolate has melted and the mixture has all come together.
- Pour the chocolate mixture into the crushed cornflakes. Stir until all the cornflakes are evenly covered in chocolate.
- Pour into the prepared tin, and press down firmly with the back of a large metal spoon. Put into the fridge to chill.
- Meanwhile, break the white chocolate into a heatproof bowl and gently melt over a pan of boiling water, just as you did with the milk chocolate mixture.
- Once the white chocolate has melted, pour it over the chilled cornflake mixture. Carefully spread it out. You need to spread it carefully, or the milk chocolate will mix into it and white and discolour it.
- Arrange the mini egg onto the white chocolate. I arranged them in lines, but you can put them on however you like.
- Let the chocolate set, it'll take a couple of hours in the fridge, then carefully cut into slices. If you've chilled it in the fridge you'll want to bring it out for about half an hour before you cut it to bring it to room temperature. This will make it easier to cut the slice without the chocolate shattering.