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This is the first recipe of my Easter Week – a week full of Easter recipes for the whole family.
I love this recipe because it is 5 ingredients, a few quick steps and something you can whip up in 30 minutes before heading to an event or needing a last minute gift.
For these I have used a caramel flavoured egg. Who doesn’t love caramel right? But my other favourites are Turkish Delight and peppermint filled eggs. Oh my goodness they are delicious.
This recipe is based off my Mars Bar Balls I made in 2013 that were insanely popular. It reached over a million people the first I posted it which isn’t bad given that I had about 10,000 likes at the time if that (hope my memory isn’t letting me down!).
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Caramel Filled Easter Eggs
Description
These will keep for up to a week in an airtight container. They can be frozen.
Ingredients
Gather these
- 10 caramel filled Easter eggs, generally 1 x 125g is 10
- 250g plain sweet biscuits, such as arrowroot, or shortbread
- 2 Tbsp cocoa powder
- 390g sweetened condensed milk
- choc sprinkles, to roll in
Instructions
Then mix like this
- Add biscuits and cocoa powder to a food processor bowl. Mix on high for a few seconds.
- Add condensed milk. Mix on high until a dough forms. Spoon out into a bowl. Fill mixer bowl immediately with hot soapy water to make it easier to clean.
- Unwrap the Easter eggs. Doing this now allows the time for the biscuit “dough” to firm up slightly.
- Shape a portion of this biscuit dough around an Easter egg. The dough can be sticky so use slightly damp hands or wait a little longer for it to become manageable.
- Shape it into an egg shape.
- Pour the chocolate sprinkles onto a plate and roll each egg in them. You may need to press the sprinkles into the egg. I work one at a time to avoid the dough from drying out.
- Place onto a plate and allow to set in the fridge for 30 minutes (or eat them straight away!).
Or cook like this
- Add biscuits and cocoa powder to bowl. Speed 7 / 4 seconds.
- Add condensed milk. Speed 7 until combined. Spoon out into a bowl. Fill processor bowl immediately with hot soapy water to make it easier to clean.
- Unwrap the Easter eggs. Doing this now allows the time for the biscuit “dough” to firm up slightly.
- Shape a portion of this biscuit dough around an Easter egg. The dough can be sticky so use slightly damp hands or wait a little longer for it to become manageable.
- Shape it into an egg shape.
- Pour the chocolate sprinkles onto a plate and roll each egg in them. You may need to press the sprinkles into the egg. I work one at a time to avoid the dough from drying out.
- Place onto a plate and allow to set in the fridge for 30 minutes (or eat them straight away!).
Notes
- Use any flavoured Easter egg for these. Turkish Delight filled eggs is a favourite of mine!!!
