No bake Easter slice. Crunchy chocolate base topped with chocolate fudge creating layers of beautiful texture. These heavenly chocolate treats are made extra delicious with plenty of chocolate eggs. So simple to make yet totally divine!
When it comes to homemade chocolate treats, there are countless ways to get creative. In fact, the chocolatey cooking chocolate is by far on the most versatile ingredients in the culinary world - nothing beats the king of sweet treats. And the most divine treats start with good quality cooking chocolate.
No bake Easter slice. A crunchy chocolatey slice topped with your favorite Easter goodies. The base layer of rice crispies, the top layer of chocolate fudge and plenty of chocolate eggs is guaranteed to make this your new favorite Easter treat. The best part? There’s no cooking /baking involved.
How To Make No Bake Easter Slice
Start with melting the dark chocolate. Well, the easiest way is the microwave. However, you can also melt it with the double boiling method.
Now, to make the base layer, you will need to combine together rice crispies or rice pops and melted chocolate. Add this mixture to a cake tin. Let this set in the refrigerator for about 15 minutes.
Next up, prep the fudge layer. The crunchy base is topped with a delectable chocolate fudge layer that’s totally addicting. It’s a simple combo of condensed milk and dark chocolate. Pour this on the base layer. And decorate with Easter goodies. I mean, lots of chocolate eggs and sprinkles. Refrigerate for another 2-3 hours.
When set, you can cut this no bake Easter slice into squares or rectangles. Plus, don’t forget to decorate. I really love the pretty speckled eggs and chocolate bunnies. Aren’t they cute?
More Chocolate Desserts Recipes:
- Chocolate Hearts
- 4 Ingredient No Bake Chocolate Tart
- Chocolate Salted Caramel Cups
- How to Make Chocolate Cups
- Healthy Dark Chocolate Milkshake
More Easter Desserts:
No Bake Easter Slice | Video
Ingredients
- 1 and ½ cups rice crispies rice pops
- 200 g dark cooking chocolate melted
- 200 g dark cooking chocolate
- 1 can 395 g sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 10 chocolate eggs cut in halves
- Easter chocolate eggs to decorate
Instructions
- Grease and line a 22 cm square cake tin or container with baking paper, leaving a 2-inch overhang on the sides.
- Place rice crispies in a large bowl. Add 200 g melted dark cooking chocolate. Mix to coat the rice crispies in chocolate. Smooth top. Refrigerate for 15 minutes.
- Meanwhile, place 200 g dark chocolate and condensed milk in a microwave safe bowl. Microwave for 1 minute.
- Working quickly, stir in vanilla extract.
- Pour onto rice crispies base. Spread evenly using a spatula. Smooth top.
- Press chocolate egg halves onto the fudge.
- Refrigerate for about 2-3 hours or until firm.
- Decorate with your favorite Easter toppings.
- Remove from baking pan and cut into squares or rectangles.
Video
Notes
- To melt chocolate, place in a microwave safe bowl and microwave for 1-2 minutes, stirring every 30 seconds. You can also use the double boiling method.
Nutrition
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