Easy no-bake Mini Egg biscuit bars made with just 5 ingredients. A crunchy biscuit base packed with Mini Eggs, topped with Cadbury Mini Egg chocolate.
Easter Baking
I’m fully embracing Easter baking this year, even if the rising price of chocolate is slightly heartbreaking. A 1kg bag of Mini Eggs for £17? Painful. But honestly, the moment you open a bag and that chocolatey smell hits, it’s game over. I always want to eat them straight away… although I promise they’re even better baked into a dessert. And somehow using a whole bag in a recipe feels far less guilty than eating it by the handful!
This year I’m focusing more on no-bake recipes, and for good reason. They’re incredibly popular, perfect for beginner bakers, and much more budget-friendly, no oven required and fewer ingredients needed. That means less time, less effort, and less cost, which is always a win. (Don’t worry, if baked treats are more your thing, you’ll still find plenty of oven-baked recipes on the blog too.)
No-bake desserts are my absolute favourite at the moment. Just melt, mix, press into a tin, and chill, that’s it. They’re ideal for last-minute Easter desserts, busy days, or when you want something easy but still totally delicious. And if Mini Eggs are involved? Even better.
No Bake Mini Egg Biscuit Slice
This Mini Egg no-bake slice is perfect for Easter baking. It’s a super simple recipe made with just 5 ingredients, making it ideal for beginners and busy bakers alike. You’ll only need digestive biscuits, butter, condensed milk, Mini Eggs, and milk chocolate. Easy and delicious!
For this recipe, I used Cadbury Mini Eggs chocolate bars, and it’s a game changer. Not only is Cadbury chocolate incredibly creamy, but the Easter version already has Mini Eggs mixed in too, creating a serious Mini Egg overload (in the best way possible!). To finish, I decorated the slice with extra crushed Mini Eggs for the ultimate Easter look.
If you love Mini Eggs, chocolate, or Easter baking in general, this recipe is guaranteed to be a hit. Both kids and adults will absolutely love it. It’s easy to slice into smaller pieces, making it perfect for school lunchboxes, work lunchboxes (wink wink), or simply enjoyed as a dessert or afternoon treat. A fun, festive, and fuss-free Easter bake you’ll want to make again and again.
Ingredients
- Digestive biscuits– 500g of crunchy digestive biscuits, finely crushed. These form the base of your no-bake slice and provide the perfect texture for a classic Easter biscuit bar.
- Unsalted butter– 100g, melted. Butter binds the biscuit crumbs together, giving the slice a rich, indulgent flavour.
- Sweetened condensed milk– 300g. This adds sweetness and helps create a soft, fudgy texture that holds the slice together without baking.
- Mini Eggs– 100-150g, chopped. The star of the recipe! Mini Eggs add a burst of chocolate and fun colour, making this slice a favourite for kids and adults alike during Easter.
- Milk chocolate– 200g (I used a Cadbury Mini Eggs chocolate bar).
Why You’ll Love This Recipe
- Super easy and beginner-friendly– With just 5 simple ingredients and no oven required, it’s perfect for first-time bakers or anyone looking for a quick, fuss-free Easter treat.
- Budget-friendly– Using pantry staples like digestive biscuits, butter, and condensed milk, this recipe is an affordable way to enjoy Mini Eggs without breaking the bank.
- Packed with chocolatey goodness– Between the Mini Eggs in the base and Mini Egg chocolate topping, this slice is a chocolate lover’s dream. It’s creamy, crunchy, and extra festive!
- Kid-friendly and crowd-pleasing– Both children and adults will adore this treat, making it perfect for Easter parties, school lunchboxes, or family gatherings.
- Versatile and fun to decorate– Top with extra Mini Eggs, Milkybar Easter Friends, or crushed chocolate to make it as colourful and festive as you like.
- Perfect for last-minute baking– No oven? No problem! Simply melt, mix, press into a tin, and chill, making it an ideal quick Easter dessert or afternoon treat.
How to Make Mini Egg No-Bake Slice
- Prepare the biscuit base– Crush digestive biscuits into fine crumbs and mix with melted butter and condensed milk until fully combined. Add mini eggs and fold them into the biscuit base. Press the mixture firmly into a lined baking tray to form an even base.
- Melt the milk chocolate– Gently melt your Mini Eggs chocolate bar over a double boiler or in short bursts in the microwave. Stir until smooth.
- Top the slice– Pour the melted chocolate over the biscuit and Mini Egg base. Spread evenly with a spatula. Decorate with extra Mini Eggs, Milkybar Easter Friends, or crushed chocolate while still soft.
- Chill and set– Refrigerate the slice for at least 2 hours, or until fully set. Once firm, cut into squares or rectangles for a perfect Easter treat.
Tips & Tricks
- Don’t over-melt the chocolate– Overheating white chocolate can make it grainy. Melt slowly and stir frequently.
- Press the base firmly– A tightly packed biscuit base prevents the slice from crumbling when cutting.
- Chop Mini Eggs – It is easier to chop if your Mini Eggs are crushed!
- Line your tray with baking paper– Makes it easy to lift the slice out once set and keeps your edges neat.
- Store in the fridge– Keeps the slice firm and fresh for up to 5 days. Perfect for Easter parties, lunchboxes, or last-minute desserts.
Frequently Asked Questions
Can I make this Mini Egg slice ahead of time?
Yes! This no-bake slice is perfect for Easter prep. Simply make it a day or two in advance and store it in the fridge. It stays fresh for up to 5 days.
Can I use a different chocolate instead of Cadbury Mini Egg Bar?
Absolutely! You can use any chocolate bar or even white chocolate if you prefer.
Can I freeze the Mini Egg slice?
Yes, you can freeze for up to 1 month. Wrap it tightly in clingfilm and store in an airtight container. Thaw in the fridge before serving.
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This Mini Egg no-bake slice is a must-make for Easter baking. With just 5 simple ingredients, it’s easy, quick, and delicious, making it perfect for busy bakers, beginners, or anyone looking for a fun festive treat.
The combination of a crunchy digestive biscuit base, creamy Cadbury Mini Egg chocolate bars and chocolatey Mini Eggs makes it an irresistible dessert for both kids and adults. Plus, it’s a great option for school or work lunchboxes, last-minute desserts, or Easter parties.
Loved this no bake dessert recipe? Don’t forget to leave a comment and star rating below! Share your cookie creations with me on Instagram @biteofthebakes or use the hashtag #biteofthebakes I’d love to see them!
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No Bake Mini Egg Biscuit Bars
Ingredients
- 500g Digestive Biscuits (Finely Crushed).
- 100g Unsalted Butter (Melted).
- 300g Condensed Milk
- 100-150g Mini Eggs (Chopped).
- 200g Milk Chocolate (Decoration).
- 100g Chocolate Spread (Optional).
- Crushed Mini Eggs (Optional Decoration).
Instructions
- Crush digestive biscuits into fine crumbs and mix with melted butter and condensed milk until fully combined, add in chopped mini eggs and fold them into the biscuit base. Press the mixture firmly into a lined 9" square baking tray to form an even base.
- Gently melt your milk chocolate over a double boiler or in short bursts in the microwave. Stir until smooth.
- Pour the melted milk chocolate (mix with chocolate spread if you'd like a softer base, this helps with cutting) over the biscuit and Mini Egg base. Spread evenly with a spatula. Decorate with extra Mini Eggs, Milkybar Easter Friends or crushed chocolate while still soft.
- Refrigerate the slice for at least 2 hours, or until fully set. Once firm, cut into squares or rectangles for a perfect Easter treat.
One response to “No Bake Mini Egg Biscuit Bars”
This sounds like such a fun and easy treat! I love how no-bake recipes make Easter baking stress-free, and using a whole bag of Mini Eggs in a dessert feels way more justified than eating them by the handful. I can already imagine how crunchy, chocolatey, and festive these bars must be, perfect for kids, parties, or just indulging myself!