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Easter Egg Slice

This Easter slice layers buttery shortbread, a malted caramel centre and smooth chocolate on top. It’s simple, nostalgic and perfect for sharing at family gatherings.

Makes :

16 - 20 slices

Difficulty:

Medium

Preparation Time: 

25 minutes (+ 20-25 mins bake time, 4 hours chill time )

Ingredients

  • 200g butter, room temperature

  • ½ cup (100g) caster sugar

  • 2 ¼ cups (275g) plain flour

  • 1 bag (125g) Mini Eggs, crushed

  • 395g can condensed milk

  • 60g butter

  • 3 tbsp Saunders’ Malt Extract

  • 250g Cadbury milk chocolate melts

  • Extra Mini Eggs, crushed

  • Easter sprinkles


Tip:  For the topping try using mini marshmallows and nuts for a rocky road-inspired treat or Maltesers for an extra hit of malt.

Method

  1. Preheat oven to 180°C (fan-forced). Line a slice tin with baking paper.

  2. Cream the butter and sugar until light and fluffy. Add the flour and mix until just combined. Fold through crushed Mini Eggs.

  3. Press mixture firmly into the prepared tin and bake for 20–25 minutes, or until lightly golden. Remove and allow to cool completely in the tin. 

  4. In a saucepan over low–medium heat, combine the condensed milk, butter, and Saunders’ Malt Extract. Stir continuously for 8–10 minutes until it thickens and becomes caramel-like.

  5. Spread the malted caramel evenly over the cooled base. 

  6. Allow the caramel to set slightly.  Melt the chocolate and drizzle over the caramel layer. Using a skewer or knife gently swirl the chocolate over the caramel layer. 

  7. While the chocolate is still warm, sprinkle with crushed Mini Eggs and Easter sprinkles. Refrigerate until set (at least 4 hours). 

  8. Remove from fridge and let sit for 15 minutes, before slicing into small squares using a warm knife. 


Note: You can use Speckled Eggs or M&Ms in place of Cadbury Mini Eggs for the base and topping. 


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