Make our bunny tail slice for a fun and easy Easter treat. Topped with smooth chocolate and a spongy marshmallow, it’s guaranteed to keep the kids happy!
Makes2020
Cook time10 mins10 minutes
Prep time15 mins15 minutes, + 15 mins chilling & 1 hour setting time
+ 15 mins chilling & 1 hour setting time
Ingredients
200g digestive biscuits, broken
125g butter, melted
60g butter, extra, chopped
395g can Nestlé Sweetened Condensed Milk
2 tbs golden syrup
290g pkt Nestlé Bakers’ Choice Dark Choc Melts
1/2 cup (40g) shredded coconut
10 pink marshmallows, halved
2 tsp vegetable oil
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Method
Step 1
Grease a 16cm x 26cm slice pan and line with baking paper, allowing paper to extend 5cm above the sides.
Step 2
Place biscuit in a food processor and process until finely crushed. Add the melted butter and process until combined. Spoon into the prepared pan. Use a flat-bottomed glass to press the biscuit mixture over the base. Place in fridge for 15 mins to chill.
Step 3
Place chopped butter, condensed milk and golden syrup in a saucepan over medium heat. Cook, stirring, for 5 mins or until the mixture thickens and is light golden. Add 1 cup (150g) choc melts. Stir until smooth. Pour over the biscuit base in the pan. Place in the fridge for 45 mins to set.
Step 4
Place the coconut in a bowl. Press 1 marshmallow half, cut-side down, in coconut. Transfer to a plate. Repeat with remaining marshmallow and coconut.
Step 5
Place the remaining choc melts in a microwave-safe bowl. Heat in microwave on medium for 1 min or until melted. Add the oil and stir to combine. Pour over the slice and smooth the surface. Top with marshmallow halves at even intervals. Place in the fridge for 15 mins to set. Cut into squares to serve.
Prep time15 mins15 minutes, + 15 mins chilling & 1 hour setting time
+ 15 mins chilling & 1 hour setting time
Ingredients
200g digestive biscuits, broken
125g butter, melted
60g butter, extra, chopped
395g can Nestlé Sweetened Condensed Milk
2 tbs golden syrup
290g pkt Nestlé Bakers’ Choice Dark Choc Melts
1/2 cup (40g) shredded coconut
10 pink marshmallows, halved
2 tsp vegetable oil
Description
Make our bunny tail slice for a fun and easy Easter treat. Topped with smooth chocolate and a spongy marshmallow, it’s guaranteed to keep the kids happy!
Method
Step 1
Grease a 16cm x 26cm slice pan and line with baking paper, allowing paper to extend 5cm above the sides.
Step 2
Place biscuit in a food processor and process until finely crushed. Add the melted butter and process until combined. Spoon into the prepared pan. Use a flat-bottomed glass to press the biscuit mixture over the base. Place in fridge for 15 mins to chill.
Step 3
Place chopped butter, condensed milk and golden syrup in a saucepan over medium heat. Cook, stirring, for 5 mins or until the mixture thickens and is light golden. Add 1 cup (150g) choc melts. Stir until smooth. Pour over the biscuit base in the pan. Place in the fridge for 45 mins to set.
Step 4
Place the coconut in a bowl. Press 1 marshmallow half, cut-side down, in coconut. Transfer to a plate. Repeat with remaining marshmallow and coconut.
Step 5
Place the remaining choc melts in a microwave-safe bowl. Heat in microwave on medium for 1 min or until melted. Add the oil and stir to combine. Pour over the slice and smooth the surface. Top with marshmallow halves at even intervals. Place in the fridge for 15 mins to set. Cut into squares to serve.
