Up Cycled Easter Eggs: Choc Top ANZAC Slice
If you’re anything like me, you can’t be trusted with chocolate in the house then you’re looking for ways to get rid of the excess Easter eggs accumulated during the Easter celebrations. This super quick and easy recipe kills tow birds…
Doubling as a simple spin on the classic ANZAC biscuit and using up the tempting treats that you’d rather not have around the house. I packed squares of this slice for the office and in turn ‘re-gifted’ some of the eggs.
1 C wholemeal plain flour
1 C rolled oats
3/4 C brown sugar
3/4 C desiccated coconut
125g butter, cubed
2 Tbsp rice malt syrup
1/2 tsp bi-carb soda
2 Tbsp boiling water
leftover easter eggs, broken into pieces. I used milk chocolate eggs. Dark chocolate would also work a treat!
- Preheat oven to 160 degrees and line a slice tray with baking paper.
- Combine flour, oats, coconut and sugar in a bowl. Set aside.
- Melt butter and rice malt syrup in a small saucepan over low-medium heat.
- Combine bi-carb soda and boiling water in a small bowl then add to the butter mixture. The mixture will fizz slightly.
- Add the liquid ingredients to the dry ingredients and stir to combine.
- Place mixture into the prepared tray. Press the mixture into the corners and use the bottom of a drinking glass to ensure a flat surface.
- Bake for 20-25 minutes or until lightly golden and firm.
- Allow the ANZAC slice to cool on a wire rack.
- In the meantime, place the easter eggs in a ceramic bowl and melt over a double boiler or in the microwave.
- Pour melted chocolate over slightly cooked slice. Refrigerate until set.