These Easter Chocolate Fridge Tray Bake bitesize pieces are always a fabulous addition to an Easter party or event. This mini egg chocolate fridge cake is quick to make and will be set in the fridge in about an hour. Filled with Mini Eggs, Easter chocolate and topped with even more chocolate this is one recipe for those with a sweet tooth. It's also a great way to use up your leftover Easter chocolate.
Line a medium baking tray with greaseproof paper. Approximately 9-inch square.
Melt the butter, golden syrup and chocolate in a saucepan on a gentle heat, keep stirring. Take it off the heat when it’s all melted together.
Crush the digestives into crumbs and add them to the melted chocolate mixture. (I use a rolling pin and hit the biscuits while they are in a bag to make the crumbs. A food processor works too).
Once thoroughly mixed add the Maltesers, mini eggs and any other chocolate bits and bobs you have. I also added a few Ferrero Rocher eggs, Creme eggs and and even more mini eggs - all roughly chopped to enjoy. Jelly beans are also a fabulous thing to add.
Put the mixture into the pan and press in firmly to compact the mix in.
Melt the white chocolate in a bowl over hot water. When it has melted pour the chocolate over the mix.
Decorate with mini eggs or other eggs/decorations you like, plus of course a lot of sprinkles.
Put the cake tin in the fridge until set – after 1 hour cut it into slices and return it to the fridge. It’s easier to cut when it’s still soft.
Serve and enjoy.
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Notes
Mix in your favourite Easter chocolates and candy to this dish. It's so versatile!
Store somewhere cool or in the fridge. Best eaten on day 1 but will last 2-3 days.