These No-Bake Mini Egg Slices are an easy Easter treat! Made with crushed digestive biscuits, condensed milk, and melted chocolate, they’re the perfect no-fuss sweet snack to make with the kids!
Who doesn’t love a no-bake treat, especially when Mini Eggs are involved? These No-Bake Mini Egg Slices are a must-make Easter treat, packed with crunchy biscuits, creamy chocolate, and mini eggs. ( I’m so glad you can’t buy them all year round, as I would look like a mini egg!)
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They’re ridiculously easy to make – just mix, chill, and slice!
We love a no-bake treat in our house. Some of our other favourites are these bliss balls with coconut & chocolate, gluten-free rocky roads & these Rice Krispie treats.
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❤️ Why You Will Love This Recipe
- ✔️ Super Easy! No oven required – even if you're not a fan of baking, you can easily make these.
- ✔️ Great For Easter. A fun way to use up Mini Eggs (if they last that long!).
- ✔️ Perfect To Make With The Kids: They will love bashing the biscuits with a rolling pin!
- ✔️ Customisable. Swap in your favourite biscuits or chocolates & you can make them all year round.
🥘 Ingredients You Will Need & Notes
Here is a brief overview of the ingredients you will need to make these mini egg slices. To find out how to make them allergy-friendly, simply scroll down to the section below this one.
✋ Double check all packaging for allergens ✋
- Digestive biscuits – Crushed to form the biscuit base. You can also use hobnobs for a nice variation.
- Mini Eggs – Some are crushed & mixed into the base & then whole eggs are placed on top.
- Condensed milk – Helps bind everything together for a chewy texture. Don’t forget to lick the spoon - thank me later!
- Unsalted butter – Melted and mixed into the base with the condensed milk to bind it togther.
- Milk chocolate – You can also use leftover easter egg chocolate!
See the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Dish Allergy Friendly?
Make It Gluten-Free:
- ✔️Swap the digestive biscuits for a gluten-free alternative.
- ✔️Double-check that the Mini Eggs are safe. Cadbury are gluten-free, but other brands may contain traces of gluten.
Make It Dairy-Free:
- ✔️Use dairy-free condensed milk (such as Biona coconut condensed milk).
- ✔️Swap the butter for a dairy-free spread.
- ✔️Use dairy-free chocolate for the topping & use dairy-free mini eggs. Moo-Free do a DF version.
✏️ How to Make Mini Egg No-Bake Slices
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Make the Base (photo 1, 2 & 3)
Crush the digestive biscuits into fine crumbs and mix them with the melted butter, condensed milk, and crushed Mini Eggs. Press the mixture firmly into a lined baking tin.
Step 2: Add the Chocolate Topping (photo 4 & 5)
Melt the chocolate and pour it over the biscuit base, spreading it evenly. Scatter whole Mini Eggs on top.
Step 3: Chill and Slice (photo 6)
Pop the tray into the fridge for at least 4 hours or until firm. Ideally, leave overnight. Once set, cut into slices and enjoy!
💡 Lauren's Top Tips
- 🌟Press the base firmly to help everything hold together when slicing.
- 🌟Use a hot knife to cut clean slices without cracking the chocolate.
- 🌟Chill overnight for the best texture – if you can wait that long!
🔨 The Meal Planning Toolbox
🗒️Make Ahead
You can make these Mini Egg slices a day or two in advance and store them in the fridge until needed.
🗒️ Batch Cooking
This recipe is great for batch-making! Simply double the ingredients and use two tins or a larger one. They make a great treat for an Easter party.
🗒️ Leftovers & Storage
Store in an airtight container in the fridge for up to 5 days.
🗒️Freezing
These slices freeze well. Wrap them individually and store in an airtight container for up to 3 months. Defrost at room temperature before eating.
💬 Recipe FAQs
Yes! Try rich tea, shortbread, or hobnobs.
You can, but dark chocolate isn’t as sweet, so bear this in mind.
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
No-Bake Mini Egg Slices
Equipment
- Square Baking Tin
- Baking Parchment
Ingredients
- 350 g (12.5 oz) digestive biscuits crushed
- 100 g (3.5oz) butter melted
- 300 g (10.5oz) condensed milk
- 100 g mini eggs crushed plus extra for topping
- 200 g (7oz) milk chocolate melted
Instructions
- Place the digestive biscuits into a ziplock bag and crush them into fine crumbs using a rolling pin. Transfer to a large mixing bowl.
- Add the melted butter, condensed milk, and crushed Mini Eggs to the mixing bowl and stir until fully combined.
- Line a square baking tin with baking parchment paper or use a silicone non-stick tin .Press the mixture firmly into the lined baking tin
- Melt the chocolate and pour it over the biscuit base, spreading it evenly. Scatter whole Mini Eggs on top.
- Pop the tray into the fridge for at least 4 hours or until firm. Ideally, leave overnight. Once set, cut into slices and enjoy!
Notes
Freezing These slices freeze well. Wrap them individually and store in an airtight container for up to 3 months. Defrost at room temperature before eating. Lauren’s Top Tips
- Press the base firmly to help everything hold together when slicing.
- Use a hot knife to cut clean slices without cracking the chocolate.
- Chill overnight for the best texture – if you can wait that long!
Amy says
Can’t wait to make these with the kids for Easter .