Скачать или смотреть 🐣Quick and Easy Easter Treats🐣

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Hey Guys! So in todays video I thought I would share with you mouth watering, delicious springy easter inspired ideas for you to devour by yourself or enjoy with your loved ones!

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RECIPES AND METHODS:

Easter Chocolate Bark

Ingredients
3 x 200g bars milk chocolate
2 x 90g packs mini chocolate eggs
1 heaped tsp freeze-dried raspberry pieces – or you could use crystallised petals

Method

Break the chocolate into a heatproof bowl.

Bring a pan of water to a simmer, then sit the bowl on top. The water must not touch the bottom of the bowl.

Let the chocolate slowly melt, stirring now and again with a spatula.

Meanwhile, lightly grease then line a 23 x 33cm roasting tin or baking tray with parchment.

Put three-quarters of the mini eggs into a food bag and bash them with a rolling pin until broken up a little.

When the chocolate is smooth, pour it into the tin. Tip the tin from side to side to let the chocolate find the corners and level out.

Scatter with the smashed and whole mini eggs, followed by the freeze-dried raspberry pieces.

Leave to set, then remove from the parchment and snap into shards, ready to pack in boxes or bags.

Easter Rocky Road

Ingredients

400g Milk/Dark Chocolate
125g Golden Syrup
125g Unsalted Butter
100g Mini Marshmallows
150g Digestives, chopped
4-5x 94g Bags of Mini Eggs
3-4x 89g Bags of Mini Creme Eggs
250g White Chocolate

Method

1) Line a 8/9″ Square tin with Parchment paper and leave to the side.

2) In a Large bowl, add in the Chocolate, Golden Syrup, and Butter – melt on a low heat over a Double Boiler, or in the Microwave on short bursts until fully melted – stir till smooth! Be careful not to overheat the mixture!

3) Once its melted and combined, add in the Marshmallows, chopped biscuits, mini eggs (bar one bag) and creme eggs – fold together – pour into the tin and spread till its even.

4) Melt the white chocolate and pour over the top of the rocky road, and sprinkle over the last bag of mini eggs I crushed them

5) Refrigerate until set, chop up, and enjoy!

Cadbury Creme Egg Brownies

Ingredients
185g Dark Chocolate
185g Butter
85g Plain Flour
40g Cocoa Powder
3 Eggs
275g Caster Sugar
5 Cadbury Creme Eggs

Instructions

To begin, pre-heat the oven to 180 and gas mark 4.

Melt the butter and chocolate together in a bowl over a pan of hot water.

Once melted, leave to cool.

Mix your eggs and sugar using an electric whisk.

This takes time and your mixture needs to double in size and thicken up. Your mix should also be pale in colour.

Add you egg and sugar mix to your cooled chocolate mixture. TIP:

Make sure your chocolate mixture is at least luke warm, or cooler. If
the chocolate mixture is too hot it will cook the eggs!

Sift in the flour and cocoa powder and fold everything together. TIP:

Take your time and be gentle :)Pour everything into your brownie tray and cook for about 20 mins.

Whilst that's cooking, start to cut your creme eggs in half. This is tricky and doesn't always turn out very neat, but don't worry, it will still taste great.

If you heat our nice in hot water before every slice it may also help.

After 20mins cooking, take out your brownies.

They should be looking quite cooked around the egde but still quite soft in the middle.

Place your eggs on top of the half cooked brownies and gently press down.

I found I could fit 3 across each row.

Bake for a further 10 - 15 mins or until cooked through out.

Once cooked, leave to cool before cutting.

I found these brownies taste amazing warmed up and served with vanilla ice cream!

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