If you have lots of Easter chocolate leftover, this bake is the perfect one to try. It uses up milk and white chocolate along with Creme Eggs and turns them into a delicious cookie bar traybake. This bake is ideal for the kids to try if they are still off on school holidays, so I have provided a step by step blog post below of how to make it.
Firstly, get out all your ingredients and equipment. You will need:
Equipment - 2 mixing bowls, scales, a 9x9 inch lined tin, measuring spoons, a whisk, knife and a cooling rack.
Ingredients - Plain flour, cornflour, granulated sugar, light brown soft sugar, unsalted butter, cocoa, milk chocolate, white chocolate, Mini Creme Eggs, 1 hens egg and bicarbonate of soda.
First things first is that you need to unwrap and then freeze your Creme Eggs. This ensures that the eggs don't completely melt and dissolve when you put them in the oven. The recipe calls for 32 Mini Creme Eggs (4 bags), but as I had loads of normal sized ones left, I just chopped them up instead. I would recommend freezing these overnight.
Preheat your oven to 190 degrees centigrade. Put 115g unsalted butter in a large bowl and melt. (I have melted the butter over a pan of simmering water here). Once melted, add in 100g white granulated sugar and 100g light brown soft sugar. Take the bowl off the heat and whisk the ingredients together for 2 minutes.
Then add 1 egg and 1 teaspoon of vanilla extract to the mixture. Whisk to combine.
In another smaller bowl, add 200g plain flour, 50g cocoa, 1 teaspoon bicarbonate of soda, 1 tablespoon cornflour, 0.5 teaspoon salt and mix to combine.
Add the dry mixture to the wet mixture and then pop in 100g each of white and milk chocolate. I used some leftover dairy milk chopped up, but you could use Easter egg chocolate or buttons for this too.
Add in your Mini Creme Eggs (or chopped up larger Creme Eggs) and combine. The mixture is quite stiff, so just stir with a spatula or use your hands!
Press the mixture into the lined tin and pop it into the oven for 18-20 minutes. The traybake will look dry when baked and should not have much of a wobble when you take it out. Leave it to cool in the tin for 10 minutes before transferring to a wire rack to cool for another 30 minutes.
Cut up the traybake into squares and store in an airtight container for up to 5 days.
Beware.....this is quite an intense chocolate bake! My husband (Chief Taste Tester), had to have a lie down after trying a slice of this!!!
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