Leftover Easter Egg Recipes

If for some unknown, inexplainable, bizarre reason you have leftover Easter Eggs to use up, Jess from Cook n Create Adelaide has sent us through a few delicious ways to repurpose those eggs into other chocolately and delicious treats.

Easter Egg Chocolate Brownies

Ingredients

• 250g unsalted butter
• 300g chocolate (We like to mix it up so 100g Dark chocolate and 200g milk but really whatever you have is perfect!). Break the chocolate into small chunks/squares.
• 140g plain flour
• 50g cocoa powder
• 4 large eggs
• 400g golden caster sugar
• 6 Crème eggs cut in half (Caramel eggs also work amazingly well!)

Method

1. Preheat the oven to 160c and grease or line (We prefer to line it with baking paper) a 20cm x 30cm baking tin
2. Melt the butter, sugar and chocolate together in a glass bowl over simmering water. Keep stirring. When it’s all melted and the sugar no longer feels ‘grainy’ remove from the heat (you can check this by pressing the back of a metal spoon against the side of the bowl and feeling the grain). Be careful when you take the bowl off the pan and tilt it away from you to avoid a steam burn.
3. Break the eggs one by one into the bowl. You MUST mix thoroughly between each egg (we like to use a whisk for this). This is really important, or you will get chunks of cooked egg white in your mixture!
4. Sieve over the flour and cocoa and fold in thoroughly with a metal spoon.
5. Pour the mixture into the baking tin and cook for 15 mins. Gently press in the crème eggs spaced evenly apart and put back into the oven for a further 15 mins. If the brownies are still really gooey pop them back in for a further 5 mins. Remember they will firm up as they cool.
6. Cool thoroughly before slicing into squares.
7. ENJOY!

Easter Egg Rocky Road

Ingredients

• 3 cups chocolate roughly chopped (dark is nice but can use any chocolate you like)
• 1/2 cup roasted peanuts or 4 roughly chopped scotch finger biscuits (for crunch)
• 1/2 cup of lollies (optional)
• 1 cup mini marshmallows
• 1/2 cup of mini speckled eggs to put on top (like these ones)
• 2 cups Easter eggs broken up

Method

1. Grease and line a square pan with baking paper
2. Melt chocolate in a pan or in the microwave until smooth and creamy
3. Add your mix ins and two thirds your Easter eggs to chocolate and stir until everything is coated in chocolate. 
4. Pour chocolate mixture into prepared tin and spread out until into one smooth layer. Press remaining crushed Easter Eggs and/or mini speckled eggs on top while the chocolate is still wet. Refrigerate for two hours or until the chocolate is set.
5. Cut into small squares and serve. Store rocky road in the fridge in an airtight container.

Dipped Chocolate Spoons or Dipped Strawberries or Dipped Pretzels

Recipe

• Line a baking tray with baking paper
• Gather up all of your left over easter eggs and melt them down in a pan or in the microwave until smooth and creamy. You may need to add some extra chocolate if you don’t have enough eggs.
• Dip your spoon, strawberry or pretzel in the chocolate and place on the baking tray
• Refrigerate overnight and then devour

Easter Egg Ice Cream

Recipe

• 2L of your favourite vanilla ice cream
• 1 packet of mini marshmallows
• Your leftover Easter Eggs

Method

1. Grease a loaf pan with baking paper
2. Add your ice cream, marshmallows and crushed up Easter Eggs
3. Freeze overnight.

Eggsellent Easter Egg Hot Chocolate

Recipe

• 1 x 200g chocolate Easter egg
• 3 cups of full cream milk (makes it rich and creamy)
• 1 tbsp cocoa powder (this makes it really rich so only add if you want it to be intense and indulgent!) You could use hot chocolate powder for a lighter taste
• Cream and Marshmallows to serve

Method

1. Melt the chocolate (broken into pieces) in a glass bowl over a simmering pan of hot water. Keep stirring until smooth. Remove from the heat. When you remove the bowl tilt it away from you so the steam can escape and you don’t get a steam burn.
2. Heat the milk slowly in a pan. Remove as soon as it begins to simmer – do not let it boil.
3. Add the melted chocolate and stir until thoroughly combined
4. Toast some marshmallows or serve with your favourite toppings
5. Serve and REEEELAX!

Bonus Easter Recipe – Easy Easter Shortbread

Ingredients for shortbreads

• 150g plain flour (and a little extra for dusting)
• 100g unsalted butter (needs to be cold from the fridge and cut into cubes)
• 50g caster sugar

For the icing

• 400 icing sugar
• Juice of 1-2 lemons (75ml) or 2-3 limes if you want the icing flavored, otherwise you can use 75ml water
• Gel food colouring
• Icing pens

(We just used the icing pens with our little kiddies and they were fun and easy)

Method for shortbreads

1. Preheat the oven to 170c and line a baking tray
2. Put the flour, sugar and cubed butter into a mixing bowl
3. Use your fingers to rub through the ingredients until it resembles fine breadcrumbs – this gives the Shortbread it’s ‘Short’ and crumbly texture. Squeeze it until it comes together into a firm dough. (If it’s too crumbly to bring together you can add a couple of crops of water to bind it).
4. Chill for 15 mins until it is firm
5. Dust your work surface with flour and roll out the dough until it is approx. 4-5ml thick
6. Cut out your shapes and place biscuits on your baking tray spaced evenly
7. Chill for a further 15 mins
8. Bake the shortbreads for 15-17 mins until a light golden brown
9. Transfer to cooling rack and allow to cool TOTALLY before you decorate with your icing

Method for the icing

1. Put the icing sugar into a bowl with the juice/water and beat with a metal spoon until the mixture is smooth and glossy
2. Separate the icing into different bowls (as many colours as you want)
3. Add the food colouring and mix until you have your desired colours
4. Using the back of a metal teaspoon gently spread over the base colours onto your shortbreads
5. Allow the icing to set quickly
6. Get creative with your icing/icing pens and make them look funky!