No-Bake Easter Slice – Jane’s Patisserie

A easy six ingredient and no-bake traybake that’s good for all ages. With a easy biscuit base, of three elements and your favorite easter treats, topped with a chocolate of selection and some extra easter candies for good measure

Notes from The Patisserie

A bake like this brings again nostalgia for me, which I like. A no-bake slice is one thing that I made through the years after I was youthful because it’s one thing my mum may allow us to assist with as there have been no ovens concerned, and it’s a straightforward recipe

An identical base was utilized in my mint slice recipe for years as a result of the addition of the condensed milk ranges up the bottom with a brand new flavour, and binding agent that helps preserve it collectively, and it really works wonders.

The recipe may be put collectively in lower than ten minutes which is nice for little ones, and while you do have to attend for it to set, it’s value it! Additionally, you may undoubtedly lick the bowl clear with this one.

Ingredient notes and ideas

Discover the total recipe and methodology within the recipe card under

• Biscuits – I have a tendency to make use of a biscuit resembling a digestive for this as I like the flavour. I’d all the time use the total sugar/fats biscuit as I discover it really works greatest. If you wish to swap to a unique biscuit resembling a shortbread, or crammed biscuit like a custard cream, you have to to scale back the condensed milk by about 75g (or add slowly and blend till you attain the specified consistency)
• Butter – I take advantage of block butter for a base, however you need to use a baking unfold or margarine – they are often barely greasy although
• Condensed milk – I take advantage of full sugar/fats condensed milk for the flavour and consistency (The UK has sweetened condensed milk as normal)
• Chocolate – you need to use any chocolate for the topping, or perhaps a combine. By normal, I used milk chocolate, however you may swap to white or darkish.
• Oil vs butter vs unfold – I add a bit vegetable oil to my chocolate earlier than pouring on to the bottom, to assist make it simpler to chop after. You need to use 35g of butter as properly, mixing in as you soften, or add 100g chocolate unfold.

What easter candies ought to I take advantage of?

You need to use no matter easter candies you need. I’m not a model particular woman as flavours and budgets for candies do fluctuate, which is completely tremendous.

I have a tendency to make use of a mixture of stable easter candies within the base – ensuring to crush them barely and chop them up in order that they aren’t a chocking hazard for youthful children to eat – however you may persist with any explicit model of selection.

For the ornament Easter candies, you may get away with any actually – delicate centred candies would possibly run a bit and go gooey, however that’s usually a part of the appeal. Ensure that once more to crush up any stable candies simply in case.

Suggestions for a profitable bake

Because of the sticky nature of the biscuit base, it’s suggested to make use of parchment paper to line the bottom and sides of the 9″ tin that you’re utilizing, to stop it from sticking.

You need to use a meals processor, blender, or a bowl with a rolling pin to blitz up the biscuits, however ensuring that they’re a tremendous crumb with no lumps left is greatest for a greater end result.

I soften my chocolate within the microwave in brief bursts, mixing usually to stop any sizzling spots, however you need to use a bowl of a pan of simmering water.

Ensure that to set the traybake for lengthy sufficient in order that it has time to solidify accurately.

Base

• 450 g digestives
• 100 g unsalted butter (melted)
• 350 g condensed milk
• 100-200 g easter candies (non-obligatory)

Topping

• 200 g milk chocolate
• 1-3 tsp vegetable oil (see weblog publish for options)
• 50-100 g easter candies

• Blitz the biscuits to a tremendous crumb – I take advantage of a meals processor, however you need to use a bowl and a rolling pin

• Add to a big bowl, and add the butter and condensed milk

• Stir collectively to a moist sand texture and stir by way of the easter candies if you’d like them within the base 

• Pour right into a lined 9” sq. tin and press down firmly 

• Soften the milk chocolate and stir by way of the oil 

• Pour onto the bottom and clean over

• Beautify with easter candies 

• Go away to set within the fridge for 2-4 hours, or in a single day. 

• This recipe will final for 5-7+ days, at room temperature or within the fridge 
• This recipe will freeze for 3+ months 
• I take advantage of this 9″ sq. tin for this recipe 

Storage and freezing

This scrumptious and straightforward no-bake will final for 5-7+ days, at room temperature or within the fridge. I have a tendency to make use of an hermetic container or a cake field for storage bakes like this

You’ll be able to freeze this bake for 3+ months, I’d freeze layers of this bake in an hermetic container or a bit of tupperware, with parchment paper in between layers of the items in order that they don’t stick collectively.

Can I make this at another time of yr?

Sure the recipe could be very versatile and appropriate for any time of yr. The easter candies within the base are non-obligatory, and may merely be eliminated. You may as well add in one thing else as a substitute in the event you needed, resembling Christmas themed candies

An ideal various model is to swap the Easter theme to Malteser – you need to use malt biscuits within the base, as a substitute of digestives, after which beautify with crushed Malteser’s.