Mini Egg Cookie Crackle Slice
Mini eggs have to be the greatest Easter egg you can get your hands on. So when you add them to a killer slice, you'll essentially make the greatest Easter slice ever. It's just simple Easter maths. Aka -
Slice + mini eggs = the greatest Easter slice ever.
Let's get onto the recipe!
Mini egg cookie crackle slice
INGREDIENTS
Cookie base -
250g unsalted butter, softened
225g brown sugar
150g caster sugar
2 eggs, at room temperature
Good pinch sea salt flakes
450g plain flour
5g bicarb soda
300g dark chocolate chips, or any chocolate of your choosing
125g packet mini eggs, roughly chopped, with some eggs left whole
Crackle top -
2 cups rice bubbles
1/2 cup icing sugar, sifted
1.5 tbs cocoa powder
1/2 cup coconut
1/2 block copha (or coconut oil), melted
To decorate -
30g white chocolate, melted
2 x 32g mini egg packets
Sprinkles (optional)
Method -
1. Begin by making your cookie base. Line a 24cm square brownie tin with baking paper, with the paper coming up all sides of the tin and overhanging (this makes getting the slice out of the tin a breeze!).
2. Using an electric mixer fitted with the paddle attachment, beat butter, sugars and salt until pale and creamy, about 4 minutes.
3. Add eggs and beat until combined.
4. Using a wooden spoon, mix through your flour and bicarb soda before adding in your chocolate chips and chopped and whole mini eggs. Mix to combine.
5. Press 2/3 cookie mixture into your lined brownie tin. Use a glass or a palette knife to smooth the top, ensuring it is spread across the tin evenly. Freeze for half an hour - 1 hour. The remaining cookie dough can be rolled into balls to make cookies for another day! Slay! Freeze the balls of dough into a container.
6. Pre-heat your oven to 140c fan forced and bake your cookie base for 25 minutes. It should be nicely golden on the top when you pull it out. Allow the cookie base to cool completely (you can speed this up by popping in the fridge or freezer).
7. In the meantime, make your crackle top. Pop the rice bubbles, icing sugar, cocoa and coconut in a bowl and mix with a rubber spatula. Pour in the melted copha and stir until well combined. Spread on top of cooled cookie base and allow to set in the fridge.
8. Once the crackle top is firm, remove from the fridge and drizzle over melted white chocolate, add mini eggs and sprinkles to decorate. Chop into squares and enjoy!
