I have been thinking about Easter this year. As all my children are grown up and past the Easter bunny thing, I thought I would bake some Easter presents for them this year instead of the usual commercial alternatives. When you think about it there really is no need to give the commercial type chocolate. The benefit of making your own presents is that you can use the best ingredients and package them nicely. It’s always nice to receive a present made with love.
These crunchy squares are delicious and easy to make. You could cut them into different shapes, even bunny or egg shapes. They will store in the fridge for at least two weeks. It would be possible to change the recipe slightly and make it gluten free *See my notes below.
3 Weetbix crumbled up nice and small
1 cup of self raising flour
1 cup of pre-roasted crushed nuts. I used mixed nuts, leftover pistachios, almonds and hazelnuts. Use what ever nuts you like. To roast, just pop in the oven on 170C for five to ten minutes.
125 grams of unsalted butter, melted
3/4 cup of brown sugar
1 cup of dessicated coconut
*NOTE: To make this gluten free replace the Weetbix with rice bubbles or another gluten free cereal and use gluten free self raising flour.
250gms of dark chocolate
150gms of unsalted butter
1/2 cup of castor sugar
1 cup of chopped salted peanuts.
Grease and line a slice tray with baking paper. Mix all the dry ingredients for the base together and then add melted butter. Stir until everything is moist. (If it seems too dry just add some more butter).
Press the base on to the lined slice tray. Push into all the corners and try and make the base an even depth.
Meanwhile in a double boiler, place chocolate and butter and melt. Add the sugar and stir until dissolved. Pour this on top of cooled base and tip the tray around so that the chocolate covers all the base.
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