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Keeping the little ones occupied this Easter half-term has never been easier.
We’ve put together a list of four of our favourite no-bake Easter treats that are sure to keep the kids entertained and busy.
PSA: these Easter eats are utterly delicious and more-ish. We apologise in advance for any hyperactivity that may ensue as a result of these choccy treats!
Easter Treat Bark via Jane’s Patisserie
A great opportunity for some messy creativity from one of our favourite food bloggers. No-bake, little fuss = big delicious reward.
Ingredients
- 200 g Milk Chocolate
- 200 g White Chocolate
- 300 g Easter Chocolates
- Sprinkles
Method
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Line a 9×13″ tray with parchment paper – leave to the side.
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Melt your milk and white chocolates separately, until smooth. I microwave them in two bowls.
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Pour half of each one onto the tray, and then pour on the other halves. Swirl together with the end of a cake skewer or similar.
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Sprinkle over some Easter Chocolates – some whole, some crushed, whatever you prefer.
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Sprinkle over your favourite sprinkles!
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Set in the fridge till solid – about an hour.
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Break into pieces! Enjoy!
Jane’s Easter Chocolate Bark
Colourful Rice Krispie Crackle Eggs via Two Sisters
This recipe will keep the little ones occupied for a little bit longer. Ask them to shape the perfect egg or if they’re up for a challenge, an easter bunny!
Ingredients
- 15 cups Kellogg’s Rice Krispies Cereal
- 15 tablespoons Butter
- 15 cups white mini marshmallows
- A selection of food colourings
Method
- Melt 3 tbsp. Butter in a medium pan and add 3 cups of mini marshmallows and stir until the marshmallows are completely melted, then take the pan off the heat.
- Add food coloring and mix.
- Add 3 cups of Rice Krispie Cereal and mix until they are completely covered with the marshmallow mixture.
- Allow the Rice Krispie Mixture to cool slightly.
- Grab a handful of the Rice Krispie Treat mixture and then use your hands to form the Easter Eggs.
- Allow Rice Krispie Bites to cool by placing in the fridge to set.
Rice Krispie Easter Eggs via Two Sisters Recipies
Rocky Road Chunk Bars via Nigella Lawson
This recipe requires a little more effort but fear not, you’ll be snacking on this cheeky chocolate chunk bar for days! Perfect for lunch boxes and bake sales too.
Ingredients
- 125 grams soft butter
- 300 grams best-quality dark chocolate (minimum 70% cocoa solids) broken into pieces
- 3 tablespoons golden syrup
- 200 grams rich tea biscuits
- 100 grams mini marshmallows
- 2 teaspoons icing sugar (for dusting)
- Mum & You Easter addition: sliced mini eggs
Method
- Gently melt the butter, chocolate and golden syrup in a heavy-based saucepan. Scoop out about 125ml / ½ cup of this melted mixture and put to one side.
- Put the biscuits into a freezer bag and then bash them with a rolling pin. You are aiming for both crumbs and pieces of biscuits.
- Fold the biscuit pieces and crumbs (and the slices of mini eggs if using!) into the melted chocolate mixture in the saucepan, and then add the marshmallows.
- Tip into a foil tray (24cm / 9 inch square); flatten as best you can with a spatula. Pour the reserved 125ml / ½ cup of melted chocolate mixture over the marshmallow mixture and smooth the top.
- Refrigerate for about 2 hours or overnight.
- Cut into 24 fingers and dust with icing sugar by pushing it gently through a tea strainer or small sieve.
Nigella’s Rocky Road Crunch Bars
Chocolate Cornflake Cakes via BBC Good Food
A fool-proof classic made with ingredients you may already have laying around the house. Warning: licking the bowl is compulsory.
Ingriendets
- 50g butter or coconut oil
- 100g milk or dark chocolate, broken into chunks
- 3 tbsp golden syrup
- 100g cornflakes
Method
- Weigh your ingredients and then mix the butter, chocolate, and golden syrup into a microwaveable bowl. Place the 100g of cornflakes into a separate bowl.
- Melt the weighed butter, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.
- Stir the ingredients together gently using a wooden spoon. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don’t have one). Grown-ups will need to do this for younger children or simply arrange on a tray and let the mess happen.
- Decorate with traditional mini eggs or get creative with other toppings. Once decorated, put them into the fridge and allow them to set.
Do you have any tasty treats that are a household favourite? Share your ideas with us below, we love to hear from you!
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