Holiday eating… Oh how I heart thee! I’m secretly feeling rather proud of the 5.2 million extra calories I’ve consumed over the Easter long weekend. And right now, it’s TOTALLY worth the eye twitching, body vibrating, speed talking, wall bouncy sugary high that I expect will end similarly to the Sambuca incident of 2002. (I honestly had no clue the chair had come across on the Mayflower #sorryCathy).
Coastal bound for some quality family time, I decided Denise’s Easter Cookie Bar recipe was the perfect baked beauty to enjoy with a sweetened cuppa, over quality chats & cuddles with Audrey Joan. And it sure is a heck of a lot more impressive than gifting loved ones with a chocolate egg.
This gooey, delicious, button exploding, chocolatey treat is sure to be a hit in anyone’s books. The recipe calls for graham cracker crumbs (Shredded Wheatmeal biscuits if you are in Australia) topped with cocoa fuelled condensed milk, caramel (you can make it, or a pre packaged topping will do) garnished with mini eggs (choc bits or a chocolate bar work a treat too).
Preparation time: 10 minutes
Cooking time: 25 minutes
- 3¾ cups Shredded Wheatmeal crumbs
- 1¼ cups unsalted butter, melted
- 1 can sweetened condensed milk
- 3 Tablespoons unsweetened cocoa powder
- ⅓ cup caramel
- 1 bag of easter eggs, some chopped and some whole to decorate
Step 1: Heat oven to 180 degrees C. Coat 13×9 inch baking pan with non stick cooking spray & set aside.
Step 2: Combine biscuit crumbs & butter. Press into bottom of prepared pan. In a small bowl, mix condensed milk with cocoa powder and pour evenly over crumb mixture, gently smoothing with the back of a spoon to distribute in an even layer.
Step 3: Bake for 15 minutes, remove from the oven, drizzle caramel topping on top. Evenly sprinkle chocolate eggs over the bar and return to the oven and bake for an additional 10 minutes.
I’d love to know, what sort of foods have you been cooking, and or eating over the Easter weekend?
