If you’re craving a fun and indulgent treat that’s easy to make and packed with chocolatey goodness, this Mini Egg Tray Bake (No-Bake) Recipe is an absolute game changer. With its crunchy base studded with colorful Cadbury Mini Eggs and layers of rich melted chocolate, this no-bake delight comes together effortlessly, making it perfect for sharing with friends or enjoying as a special sweet snack. You’ll love how the combination of textures and flavors creates a tray bake that feels both luxurious and nostalgic, without ever needing to fire up the oven.
Ingredients You’ll Need
These ingredients are wonderfully simple but bring a perfect harmony of flavors and textures. Each one plays a vital role in creating the crunchy, creamy, and colorful layers that make this Mini Egg Tray Bake (No-Bake) Recipe so irresistible.
- 150 g Digestive biscuits: Provides a crunchy, slightly sweet base that complements the chocolate perfectly.
- 160 g Cadbury Mini Eggs, crushed into small chunks: Adds pops of bright color and sweet, crunchy surprises throughout the bake.
- 200 g Milk or semi-sweet chocolate: Melts down to a smooth, luscious binding layer that coats the biscuit and Mini Egg chunks.
- 120 g Butter: Adds richness and helps the chocolate mixture set firmly once refrigerated.
- 4 Tablespoons Golden syrup: Brings a hint of caramel sweetness and makes the mixture glossy and soft to press into the tray.
- 2 Tablespoons Cocoa powder: Adds depth and a mild bitterness to balance out the sweetness of the chocolate.
- 200 g White chocolate: Creates a creamy, contrasting topping that’s both elegant and delicious.
- 80 g Mini Eggs, roughly crushed: Used as a decorative and crunchy topping, giving each slice its playful finishing touch.
How to Make Mini Egg Tray Bake (No-Bake) Recipe
Step 1: Prepare Your Tin
Start by lining an 8×8-inch tin with baking paper. This simple step ensures that your tray bake will come out easily once it’s set, without any sticky struggles.
Step 2: Crush the Digestive Biscuits and Mini Eggs
In a large bowl, crush the Digestive biscuits into medium-sized chunks. You want enough texture so that the final bake has a satisfying crunch. Stir in the 160 g of crushed Cadbury Mini Eggs—they bring delightful little bursts of sugar and color that will shine through the chocolate.
Step 3: Melt the Chocolate Mixture
Break the milk or semi-sweet chocolate into pieces and add it to a saucepan along with the butter, golden syrup, and cocoa powder. Heat gently over low heat, stirring constantly so everything melts smoothly and blends into a rich, velvety mixture without burning.
Step 4: Combine Mix and Press into Tin
Pour the melted chocolate mixture into the bowl containing the biscuit and Mini Egg chunks. Stir well until every crumb and chunk is fully coated in chocolate. Press this mixture firmly into your lined tin so that it’s evenly spread and packed down, which helps it set nicely in the fridge.
Step 5: Add the White Chocolate Topping and Mini Eggs
Melt the white chocolate gently, then spread it evenly over the surface of the tray bake. Before it fully sets, decorate the top with roughly crushed Mini Eggs. Arrange these carefully because larger pieces can make cutting a bit tricky later, but they look so pretty that it’s definitely worth the extra attention.
Step 6: Chill Until Firm
Place the tray in the refrigerator for at least 2 hours. This waiting time lets the tray bake set perfectly, allowing the chocolate layers to harden so you’ll have neat, firm slices that hold together beautifully when served.
How to Serve Mini Egg Tray Bake (No-Bake) Recipe
Garnishes
For an extra touch of decadence, consider sprinkling a little extra crushed Mini Eggs or a dusting of cocoa powder just before serving. A few fresh berries or a light drizzle of melted white chocolate over the slices can brighten the plate and elevate the presentation.
Side Dishes
Serve this bake with a scoop of vanilla ice cream or a dollop of whipped cream to balance the rich chocolate flavors. A simple cup of freshly brewed coffee or tea perfectly complements the sweetness, making it ideal for afternoon treats or after-dinner indulgence.
Creative Ways to Present
Cut the tray bake into bite-sized squares or rectangles and arrange them on a colorful platter for a party. You could even layer small pieces into clear dessert cups with whipped cream for a mini parfait effect, adding a twist that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Wrap leftover pieces tightly in cling film or store them in an airtight container to keep the bake fresh. Kept in the fridge, your Mini Egg Tray Bake (No-Bake) Recipe will stay delicious for up to a week, ready whenever you want a chocolaty treat.
Freezing
If you want to keep the magic for longer, this tray bake freezes beautifully. Slice it into portions, wrap individually, and place in a freezer-safe box. When you’re ready, simply thaw in the fridge overnight for a convenient and delightful dessert.
Reheating
This tray bake is best enjoyed cold or at room temperature, so reheating is not necessary. If you prefer it softer, leave it out for about 20 minutes before serving to let the chocolate soften slightly without melting completely.
FAQs
Can I use other types of chocolate for this recipe?
Absolutely! While milk and white chocolate are classic here, you can experiment with dark chocolate or a mix of chocolates to tailor the sweetness and intensity to your preference.
What if I don’t have golden syrup? Can I substitute it?
If you don’t have golden syrup, honey or light corn syrup can be good substitutes. They’ll provide the necessary sweetness and binding quality, just keep in mind the flavor might shift slightly.
Is there a way to make this recipe gluten-free?
Yes! Simply swap the Digestive biscuits for gluten-free biscuits with a similar texture. Just ensure the Mini Eggs and all other ingredients are gluten-free certified to keep your bake safe for those with gluten intolerance.
Can I double this recipe for a larger batch?
Definitely! Just double all the ingredients and use a larger tray to accommodate the mixture. You might need to increase the chilling time slightly to ensure it sets fully.
What’s the best way to crush the Mini Eggs without turning them to dust?
Using a rolling pin wrapped in a clean tea towel and gently tapping works great. Aim for small chunks rather than powder to keep that delightful crunchy texture throughout the bake.
Final Thoughts
I can’t recommend this Mini Egg Tray Bake (No-Bake) Recipe enough if you want a show-stopping yet fuss-free dessert that’s bursting with flavor and color. Whether you’re making it for family gatherings, holiday celebrations, or just because, it always brings smiles and happy tummies. Give it a go—you might just have found your new favorite chocolate treat!
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Mini Egg Tray Bake (No-Bake) Recipe
- Total Time: 2 hours 25 minutes
- Yield: 12 servings
Description
A delightful no-bake Mini Egg Tray Bake that combines crunchy digestive biscuits with colorful Cadbury Mini Eggs and layers of milk and white chocolate. Perfectly sweet and easy to prepare, this tray bake sets in the fridge and makes a fun treat for sharing.
Ingredients
Base Ingredients
- 150 g Digestive biscuits
- 160 g Cadbury Mini Eggs, crushed into small chunks
Chocolate Mixture
- 200 g Milk or semi-sweet chocolate
- 120 g Butter
- 4 Tablespoons Golden syrup
- 2 Tablespoons Cocoa powder
Topping
- 200 g White chocolate
- 80 g Mini Eggs, roughly crushed
Instructions
- Prepare the Tin: Line an 8×8-inch baking tin with baking paper to ensure easy removal of the tray bake once set.
- Crush Biscuits and Mini Eggs: In a large bowl, crush the digestive biscuits into medium-sized chunks. Then add the crushed Cadbury Mini Eggs and stir to combine evenly.
- Melt Chocolate Mixture: Break the milk or semi-sweet chocolate into pieces and place into a saucepan. Add the butter, golden syrup, and cocoa powder. Melt gently over low heat, stirring constantly to create a smooth chocolate mixture.
- Combine and Press: Pour the melted chocolate mixture into the bowl containing the crushed biscuits and Mini Eggs. Mix well until everything is thoroughly coated. Press the mixture firmly into the lined baking tin, spreading it out evenly.
- Melt and Spread White Chocolate: Gently melt the white chocolate until smooth. Spread it evenly over the top of the chocolate biscuit base using a spatula or back of a spoon.
- Add Mini Egg Topping: Sprinkle the roughly crushed Mini Eggs on top of the white chocolate layer. Arrange them thoughtfully, especially the larger pieces, to facilitate easier cutting later.
- Refrigerate to Set: Place the tray bake in the refrigerator for at least 2 hours, allowing it to firm up completely.
- Serve: Once set, remove from the fridge and carefully cut into slices or squares. Enjoy this colorful, crunchy, and chocolaty no-bake treat!
Notes
- Be careful while melting the chocolate; use low heat to prevent burning.
- Press the biscuit mixture firmly into the tin to ensure the tray bake holds together well.
- Position the Mini Eggs on top with care to avoid difficulty in cutting.
- This tray bake must be stored in the fridge to maintain firmness.
- For a nut-free option, ensure the biscuits and chocolates have no traces of nuts.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (melting and mixing time)
- Category: Dessert
- Method: No-Cook
- Cuisine: British
