Crack into this recipe for Easter treats to get the kids hopping happy!
- Using the back of a spoon or a small paintbrush, coat 24 holes of a 5.5cm x 4cm (1 tablespoon capacity) egg-shaped mould with chocolate. Refrigerate for 20 minutes or until set.
- Meanwhile, combine milk, chopped butter and syrup in a saucepan over medium heat. Cook, stirring constantly, for 5 to 7 minutes or until mixture is golden. Cool for 10 to 15 minutes or until thickened.
- Meanwhile, process biscuits until they resemble fine breadcrumbs. Add melted butter. Process until just combined. Add milk mixture to moulds until almost full (see note). Using a spoon, gently press biscuit mixture over milk mixture. Refrigerate for 3 hours or until set. Carefully remove eggs from moulds. Serve.
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