Mini Egg Crunch Bars

These decadent Mini Egg Crunch Bars combine a buttery biscuit base, caramelised cornflake crunch, rich dark chocolate, and a crunchy topping of mini eggs and pistachios. The inspiration comes from the Easiest Five Step Chocolate and Nut Bars, a recipe from my friend Katelyn who heads up The Kate Tin in Ireland and Christina Tosi who is famous for inventing the Milk Bar’s even more famous Cereal Milk Ice Cream.

I took the basis of Katelyn’s recipe and replaced the layers of chocolate chips, nuts and oats with Christina’s cornflake crunch – a non cheffy version of feuilletine I tasted for the first time when my friend Bianca used it as a topping for her perfect panna cottas she does so incredibly well.

Making the cornflake crunch layer for the Mini Egg Crunch Bars is super simple and quick. Mix cornflakes with milk powder, butter, sugar and salt and bake it for about 20 minutes until toasty. Then you let it cool to go crispy. It is a fabulous way of adding crunch to any creamy dessert such as ice cream or panna cotta.

The cornflake crunch goes all chewy and caramelised as it bakes with condensed milk on top of the biscuit crust. The dark chocolate layer adds a rich and slightly bitter note that offsets the sweetness. Topping the bars with mini eggs and chopped pistachio add all the crunchy texture you need and turn the bars into a perfect Easter treat.

Here is a short recipe video you can view on my Instagram.

I hope you enjoy this recipe for Mini Egg Crunch Bars and if you’ve made the bars, do share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed.

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Mini Egg Crunch Bars

heinstirred

These decadent Mini Egg Crunch Bars combine a buttery biscuit base, caramelised cornflake crunch, rich dark chocolate, and a festive topping of mini eggs and pistachios. Perfect for Easter.

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Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

Course Dessert

Cuisine Baking

Servings 25 small bars

Calories 150 kcal

Ingredients

  

• Cornflake Crunch :
• 200 g cornflakes
• 50 g milk powder
• 20 g sugar
• 1 tsp sea salt flakes
• 85 g butter melted
• Bars:
• 115 g butter melted
• 150 g digestive biscuits crushed
• 1 tin 395g sweetened condensed milk
• 200 g dark chocolate 70%
• 1 tsp coconut oil
• 150 g mini eggs
• 15 g chopped pistachios

Instructions

 

• Preheat oven to 130°C and line a baking sheet baking paper
• Place cornflakes in a large bowl and roughly crush to a smaller size (about a quarter size) using your hands
• Add milk powder, sugar, and salt; toss to combine, then add the butter and toss again until everything is coated with the butter
• Spread cornflake mixture in an even layer on the baking sheet and bake until toasted for 20 minutes
• Remove from oven and set aside to cool completely
• Preheat the oven to 180°C and grease and line a 20cm x 20cm non-stick baking pan
• Mix the butter and biscuit crumbs and press down evenly and firmly into the baking pan
• Pour half the condensed milk over the biscuit layer
• Add the cooled cornflake crunch and press down firmly with the back of a spoon or small glass tumbler
• Pour the remaining condensed milk on top and bake for 25-30 minutes until a light golden brown
• Let the bars cool in the pan for 15 minutes
• Melt the chocolate in a double boiler and stir in the coconut oil
• Pour the chocolate over the bars in the baking pan and spreads it evenly on top and let it stand for 10 minutes to cool slightly
• Coarsely chop half the mini eggs and sprinkle over the melted chocolate with the rest of the whole mini eggs
• Sprinkle with the chopped pistachios and place in the fridge until the chocolate has set
• When ready to serve, gently loosen the edges of the bars in the tray and remove from the pan
• Use a sharp knife to cut into small bars (it is very rich) and serve

Keyword chocolate, easter