This fudgy slice is so simple to do. Loaded with treats, it can be made ahead for fuss-free Easter celebrations.
Serves4040
Cook time5 mins5 minutes
Prep time15 mins15 minutes, + 5 mins cooling & 2 hours chilling time
+ 5 mins cooling & 2 hours chilling time
Ingredients
395g can sweetened condensed milk
100g butter, chopped
150g dark chocolate, chopped
2 tbs cocoa powder
200g pkt Arnott’s Tiny Teddy biscuits
100g mini chocolate chip biscuits
1 cup coarsely chopped marshmallows
50g small Cadbury Oreo Easter Eggs
1/4 cup M&M’s Speckled Eggs
100’s & 1000’s, to decorate
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Grease and line the base and sides of a 16cm x 26cm slice pan, allowing the sides to overhang.
Step 2
Combine the condensed milk, butter, chocolate and cocoa powder in a saucepan over medium-low heat. Cook, stirring, for 2-3 mins or until chocolate and butter melt and mixture is smooth. Set aside for 5 mins to cool slightly.Meanwhile, reserve 12 Tiny Teddy biscuits and 5 chocolate chip biscuits. Chop remaining combined biscuits and place in a bowl with the marshmallow.
Step 3
Pour the chocolate mixture over the biscuit mixture and gently stir with a metal spoon until just combined. Spoon into the prepared pan and smooth the surface. Sprinkle with the reserved biscuits, Easter eggs and 100’s & 1000’s. Cover with plastic wrap. Place in fridge for 2 hours or until firm. Cut into pieces.
Pour the chocolate mixture over the biscuit mixture and gently stir with a metal spoon until just combined. Spoon into the prepared pan and smooth the surface. Sprinkle with the reserved biscuits, Easter eggs and 100’s & 1000’s. Cover with plastic wrap. Place in fridge for 2 hours or until firm. Cut into pieces.
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