Serves 12
1 x 397g tin of condensed milk
400g leftover Easter chocolate, broken into pieces
100g mini eggs, roughly crushed
2 tbsp Sprinkles
1 x 397g tin of condensed milk
400g leftover Easter chocolate, broken into pieces
100g mini eggs, roughly crushed
2 tbsp Sprinkles
- Line a 20cm square tin with parchment paper. Combine the condensed milk and leftover chocolate in a saucepan over low heat. Heat and stir until the mixture has melted.
- Allow to cool slightly before folding in half of the mini eggs.
- Pour into the prepared tin and smooth the top with a spatula. Sprinkle on the remaining mini eggs and sprinkles. Refrigerate for a minimum of four hours, or overnight if possible.
- Remove from the fridge and leave to sit at room temperature for 20 minutes before slicing into squares.