choc egg bars

choc egg bars

choc egg bars

These colourful choc egg bars have all your favourite treats in one bite.

  • 45 mins + cooling
  • Makes 24
  • Easy

INGREDIENTS

  • 200g packet Tennis biscuits
  • 120g butter, melted
  • 150g pecan nuts, chopped
  • 180ml desiccated coconut
  • 180g dark chocolate, chopped
  • 2 x 85g mini eggs
  • 385g tin condensed milk
  • 250ml mini marshmallows

METHOD

  1. Preheat oven to 180°C. Line a 22cm x 33cm baking dish with baking paper. Blitz together biscuits and butter until fine. Press into the base of the prepared dish. Refrigerate for about 30 minutes or until firm.
  2. Sprinkle pecans, coconut and dark chocolate over the cookie base. Top with mini eggs and drizzle over the
    condensed milk. Bake for about 30 minutes or until edges are golden.
  3. Sprinkle marshmallows over 1 minute before end of baking time. Cool. Cut into 24 blocks.

FEATURE: MARGIE ELS-BURGER ASSISTED BY ALFRED NQAYI PHOTOS: DYLAN SWART

Magazine issue date: Apr, 2018


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