Leftover Easter Egg Cake Recipe
Still got Easter eggs lying around? We’ve got just the thing! This simple no-bake recipe turns leftover chocolate and digestives into delicious rocky road-style bites — fun to make, even more fun to eat.
It’s a great way to use up those half-eaten chocolate eggs and let the kids get stuck in with some hands-on kitchen fun.
You’ll Need:
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Leftover Easter eggs (chopped or broken into chunks)
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150g digestive biscuits (roughly crushed)
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200g chocolate (from your Easter stash – any kind!)
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Extra Easter eggs for decorating
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Optional: mini marshmallows, sprinkles or crushed nuts
Method:
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Chop & crush – Roughly chop up your leftover Easter eggs and crush the digestives into small pieces. You want chunks, not crumbs, so keep it nice and chunky.
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Melt the chocolate – Break up more chocolate (or use solid eggs) and melt it in a heatproof bowl over a pan of gently simmering water. Stir until smooth.
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Mix it all together – In a large mixing bowl, combine the crushed digestives and chopped Easter eggs. Pour the melted chocolate over the top and stir everything until well coated.
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Decorate – Spoon the mixture into a lined baking tin and press it down gently. Add extra chopped Easter eggs, sprinkles or marshmallows on top for a fun finish.
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Chill – Pop it in the fridge for at least 1 hour to set. Once firm, cut into squares or bite-sized bars and enjoy!
Video Guide
✨ Handy Tip
This recipe is super flexible – throw in what you’ve got! Any type of chocolate works, and if you’ve got more leftovers like mini eggs or bunnies, break them up and mix them in too.
Now you’ve got a genius way to use up those chocolatey odds and ends – and a sweet treat to share with your little bakers. Don’t forget to tag us in your creations!
💛
Team Craft & Crumb