On the off chance you’ve got a bag or two of those little caramel or nougat filled Easter eggs left, this simple, no bake chocolate slice is a nod to the Mars Bar and tastes just as good!
1 tbsp golden syrup
150g caramel or nougat filled mini Easter eggs
3 cups rice bubble cereal
50g chocolate, chopped (another way to use up those Easter eggs!)
200g cooking chocolate or Easter eggs
Line a baking pan about 30 x 20cm with baking paper.
Melt the butter, golden syrup and caramel or nougat filled eggs.
Add the rice bubble cereal and 50g of Easter chocolate.
Stir to combine and then press into the prepared pan.
Melt 200g of leftover plain Easter chocolate or cooking chocolate and pour this over the top of the previous mixture. Spread with a palette knife and allow to cool for an hour before cutting and serving. Keeps for up to 2 weeks.