more easter treats..

here you go, more lovely easter treats.

**CHOCOLATE TRUFFLE EASTER EGGS**
You will need some easter egg shaped chocolate moulds for these ones. This recipe makes both white and milk chocolate eggs. If you are only wanting one or the other, just use the portion of chocolate that is appropriate and use 1/4 cup of cream instead.

2x 180gm packets white chocolate, coarsely chopped (nestle melts do well or milkybar chocolate)
2x 200gm packets milk chocolate, chopped also
1/2 cup (125ml) thickened cream

Melt half of the white chocolate,
(if using nestle melts put in a microwave bowl, heat for 1 min on 50% power then stir and repeat at 15sec intervals until melted)

otherwise put choc in a heatproof bowl over a saucepan that is half filled with simmering water, stir with a metal spoon until chocolate melts.

Use a small clean brush to brush a thin layer of melted choc over the easter eg moulds. Set aside to set. you can wait until they are set and brush on another layer if you are wanting thicker shells.

Repeat the same steps with half milk chocolate.

Combine the other half of the chocolate with 1/4 cup of cream in a bowl above the half-filled saucepan of simmering water. Stir until choclate melts and the mixture is smooth. Remove from heat, pour into a different bowl if wanted and cover with plastic wrap, place in fridge stirring occasionally for 1 hour or until the ganache sets.

Repeat this for the white chocolate also.

Once set, spoon the ganache into the chocolate moulds and smooth the surface. Place in the fridge for 15 mins to chill, this will set the ganache in the shells and also will aid in the eggs "demoulding" themselves from the moulds.. ie they will come out of the moulds easier without you having to prise them out or bend themoulds, it also means the outside of the egg stays lovely and shiny.

Turn out the eggs onto a clean work surface, melt some reserved choclate and brush edges of shells around with chocolate before sandwiching together with another to make whole egg. You can have whole coloured eggs or be creative and have one side white and one side brown choc. Set aside to set.

The size of your moulds will determine how many eggs this recipe makes.

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**EASTER EGG CARAMEL SLICE**

1 and 1/2 cups plain flour sifted
1/3 of a cup caster sugar
80gms butter, chopped
500gms mini solid choc easter eggs
1 cup shredded coconut
395gm (or thereabouts) can of sweetened condensed milk
1 egg
2 tablespoons cold water

Preheat oven to 180 degrees celcius

Grease 3cm deep, 16.cmx26cm slab pan, or slice tin. Line with baking paper allowing 2cm overhang on all 4 sides.

Combine flour, sugar and butter in food processor. Process until mixture resembles breadcrumbs. add egg yolk and 2 tablespoons cold water, continue to process until mixture almost comes together. Press into base of pan. Bake 15 minutes or until light golden. Set aside to cool.

Place easter eggs (unwrapped of course!!) over slice base to cover. Sprinkle with coconut and drizzle the condensed mil over the slice. Bake for 28 to 30 minutes until edges are a deep gloden colour and centre is firm to touch.

Allow to completely cool in pan before cutting into pieces.

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**BUBBLE EGGS**

3 cups rice bubbles
1 cup coconut
60gm butter, chopped
1 cup white mashmellows
1/2 cup of white choc bits

Combine rice bubbles and 1/2 cup coconut in a large bowl. Spread remaining coconut on a plate.

Place butter and marshmellows in a small saucepan over low heat. Cook, stirring constantly for 2 minutes or until melted and smooth. Pour over rice bubble mixture and stir to combine. Allow to cool slightly and stir in white choc bits. Allow to cool for 5 mins or until slightly firm.

Using damp hands, roll small spoonfuls of mixture into egg shapes then roll in coconut.

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**CARAMEL EASTER-EGG MUFFINS**

2 and 1/4 cups self-raising flour
2/3 cup caster sugar
125g butter, melted and cooled
3/4 cup milk
2 eggs
1 teaspoon vanilla essence
12 small caramel-filled easter-eggs (or rolo chocs work too)

Preheat oven to 180 degrees celcius.

Line a 12x 1/3cup muffin pan with paper cases.

Sift flour into a large bowl, stir in sugar. Whisk butter, milk, eggs and vanilla essence together.

Add butter mixture to dry ingredients. Use a wooden spoon to mix until just combined (don't overmix or muffins will be tough). Spoon batter into cases until each 1/3 full. place easter eggs, 1 into each middle of the muffin. Spoon over remaining muffin batter.

Bake muffins for 18-20minutes, or until light golden and cooked through. Leave in pan for 10 minutes before trasnferring to cooling rack.

HOWEVER TEMPTING IT IS, DON'T EAT MUFFINS WHILE HOT, AS CARAMEL INSIDE WILL BE VERY HOT!! (trust me, it's very hot)