Mini Egg Crispy Cookie Bars
by Sarah-Kim Watchorn
16 people
30 minutes
15 minutes
Ingredients
- 500 g Milk Chocolate , melted
- 125 g Mini Chocolate Eggs , roughly chopped
- 3 tbsp Sunflower Oil
For the base:
-
225
g
Butter
, softened
-
150
g
Caster Sugar
-
1
large
Egg
-
150
g
Light Brown Caster Sugar
-
100
g
Milk Chocolate
, chopped
-
0.5
tsp
Sea Salt
-
350
g
Self-Raising Flour
-
100
g
White Chocolate
, chopped
For the crispy part:
-
100
g
Butter
-
8
packets
Mars Bars
40g each, roughly chopped
-
100
g
Rice Krunchies
Method
- Preheat the oven to 180°C. Grease and line a 9 inch square tin.
- Add the sugars to a freestanding mixer with the butter. Beat until well combined and a little fluffy. Add in your egg, mix until it’s incorporated.
- Scrape down the sides of your bowl, gently mix through the flour and salt, followed closely by the chocolate. Pop this into the tin and press to create a smooth, even surface, I like to use the back of a spoon for this.
- Pop it in the oven for 15 minutes until it’s risen a bit and golden in colour, it will still be a little wobbly. Don’t forget; it will continue to cook in the tin.
- To make the crispy top: Melt the Mars Bars and butter in a large saucepan over low heat, then stir through the Rice Krunchies. Pop this on top of the cooled cookie base, pressing it in a little.
- For the topping, melt the chocolate with the sunflower oil in a bowl set over a saucepan of simmering water.
- Pour the melted chocolate over the crispy layer, sprinkle with the Mini Eggs and then refrigerate for at least an hour until it’s all set.
