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Sweet and salty Easter egg bites

This is based on a Nigella recipe that I have adapted to make for Easter. Needless to say it is full of sugar and calories so best eaten in small amounts! (Haha!)

You will need a 25cm round springform cake tin or baking tray approx. 30 x 20 x 5cm


  • 300g milk chocolate

  • 125g unsalted butter

  • 3 tbsp golden syrup

  • 250g salted peanuts

  • 200g Mini eggs plus extra for the top

To make:

  • Line your tin with parchment or foil

  • Break up the chocolate and put into a heavy-based saucepan.

  • Add in the butter and syrup and gently heat together over a low heat.

  • Put the 200g of Mini Eggs into a food bag and using a rolling pin bash so they break into pieces.

  • Once the chocolate, syrup and butter have melted together, remove from the heat and tip in the peanuts and crushed eggs.

  • Mix well and tip into the cake tin, smoothing the top as much as you can, pressing down with a spatula or the back of a spoon. Scatter the the remaining eggs over the top.

  • Put into the fridge for about 4 hours and, once set, cut into slices or bite size pieces.

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