With many of us having to spend Easter at home this year, we thought it only fair to gather up some easy Easter treats for you and your family to enjoy!
5-INGREDIENT ROCKY ROAD FUDGE
- 2 x 180g blocks white chocolate, chopped
- 2 x 395g cans condensed milk
- 130g packet honey and sea salt roasted peanuts
- 1/2 x 280g packet marshmallow noodles, cut into 2cm lengths
- 350g block milk chocolate, chopped
Grease an 18cm x 28cm baking pan. Line base and sides with baking paper, leaving an extra 2cm of paper 2cm edges.
In a microwave-safe bowl, place white chocolate and half of the condensed milk. Microwave on for 1 minute 30 seconds, stirring every 30 seconds, or until melted and smooth. Stir in peanuts and marshmallows until equally combined. Pour mixture into the prepared pan. Smooth the surface and leave to refrigerate.
While the fudge cools, place the remaining condensed milk and the milk chocolate in a microwave-safe bowl. Microwave on for 1 minute 30 seconds, stirring every 30 seconds, or until melted and smooth. Carefully spoon mixture over white chocolate layer and gently smooth the surface. Refrigerate for 4 hours or until firm. Serve and enjoy!
EASTER BROWNIE BITES
- 175g butter, chopped
- 150g dark chocolate
- 250g light brown soft sugar
- 85g self-raising flour
- 50g cocoa powder
- 3 large eggs, beaten
- 100g milk chocolate chips
- 24 mini chocolate eggs, plus extra to decorate
Source : www.bbcgoodfood.com
Heat oven to 180C. Line 24 holes of a mini muffin tray with paper cases. Place the butter, dark chocolate and sugar in a pan and heat slowly, stirring all the time until the butter and chocolate have melted and combined. Remove from the heat and leave to cool for a few mins.
Sift the flour, cocoa and a generous pinch of salt into a large bowl. Stir in the warm, melted chocolate mixture and the beaten eggs. Then add half the chocolate chips and mix until evenly combined
Divide the mixture between the cases and place a mini egg into the middle of each muffin. Be sure to push them down gently! Bake for 12-15 mins until cooked but still gooey in the centre – they will continue cooking a little as they cool down. Leave to cool for 10 mins in the tray before moving over to a cooling rack to cool completely.
Melt the remaining chocolate chips in a bowl set over a pan of simmering water, stirring frequently. Leave to cool until it is thick, before dotting a small amount on each cake and stick on some more mini eggs for decoration.
Easter Trash Cookies
- 1 c. (2 sticks) butter, room temperature
- 1 c. granulated sugar
- 1 large egg
- 2 tsp. Pure Vanilla Extract
- 2 1/2 c. flour
- 1/2 tsp. baking powder
- 1/4 tsp. kosher salt
- 1/3 c. white chocolate chips, plus more for garnish
- 2 tbsp. pastel sprinkles, plus more for garnish
- 1/3 c. crushed potato chips, plus more for garnish
- 1/3 c. crushed pretzels, plus more for garnish
- 1/4 c. chopped mini candy eggs, for garnish
Preheat the oven to 180°. And line two large baking sheets with baking paper. In a large bowl, cream together butter and sugar until light and fluffy. This is best done with an electric beater for 2 to 3 minutes. Beat in egg and vanilla.
In a separate bowl, whisk together flour, baking powder and salt. Combine dry ingredients and wet and mix until smooth and incorporated.
Gently fold in white chocolate chips, sprinkles, potato chips and pretzels.
Scoop heaping tablespoon-sized balls of dough and flatten onto cookie sheets, spaced about 2.5cm apart. Press in the candy eggs and extra mix-ins.
Bake until golden for approximately 10 to 12 minutes. Allow to cool slightly on the baking sheet then transfer to a cooling rack to cool completely.
It is all about Easter! Even the Easter Bunny will enjoy these great bakes! For more delicious holiday-themed recipes be sure to have a look at our blogs at www.creative-living.co.za