Don’t fret over broken eggs – transform them into this delightful treat! As the caramel seeps into the Saladas while baking, it creates a sticky, sweet, and salty base for the chocolate topping. It may not be perfect, but where’s the fun in that? This dessert is hands-on and is sure to be a hit with both kids and adults. You’re never too old to have fun with your food (just don’t let my kids know that about any other meals)! The vibrant colors of the natural white chocolate and the yellow food dye make the treat look just like real eggs! Feel free to experiment with other colors too. This would make for a fun and delicious Easter activity!
6 Ingredients
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6 Arnott’s Salada Original crackers
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160g (1 cup, lightly packed) brown sugar
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125g butter, chopped
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425g (2 1/2 cups) white chocolate melts
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Oil-based yellow food colouring, to tint (see note)
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2 x 41.5g pkts Cadbury Mini Eggs, coarsely chopped
6 Method Steps
Step 1
Preheat oven to 180C/160C fan-forced. Line a 20 x 30cm slice pan with baking paper, allowing the paper to overhang the 2 long sides. Arrange crackers in a single layer over base of prepared pan, trimming to fit (see note).
Step 2
Place sugar and butter in a small saucepan over medium heat. Cook, stirring, until butter melts and mixture is evenly combined. Bring to the boil. Cook, stirring occasionally, for 3 minutes or until thickened.
Step 3
Pour sugar mixture over crackers. Bake for 5 minutes or until sugar mixture is bubbling. Set aside for about 20 minutes to cool to room temperature or until just warm.
Step 4
Place 2 cups of the chocolate melts in a microwave-safe bowl. Microwave on HIGH for 3 minutes, stirring once or twice, or until melted. Place remaining chocolate melts in a small microwave-safe bowl. Microwave on HIGH for 1-2 minutes, stirring halfway through, or until melted. Add a few drops of colouring to the smaller bowl and stir to combine.
Step 5
Pour the white chocolate over the sugar mixture. Use a palette knife to smooth the surface. Drop spoonfuls of the yellow chocolate mixture over the white chocolate layer. Tap pan gently on the bench to settle chocolate. Scatter over the chopped eggs. Refrigerate for 20 minutes or until set.
Step 6
Lift out of pan and cut into squares or shards to serve.
Note:
You’ll need an oil-based food colouring to tint the white chocolate, as regular food colouring can make the chocolate seize and clump. It is available from specialty food shops or online.
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