Mini Egg Squares
If you want a quick and easy mini egg recipe, then this is for you!
Jump to recipeHow to Store
Transfer to an airtight container, they should keep for about 3-5 days.
If you’re looking for another dish, be sure to try out these recipes:
Mini Egg Squares
Ingredients
- 300g cookie dough
- 220g chocolate (I used a Mini Egg chocolate bar!)
- 16 Mini Eggs
Method
- Preheat the oven to 170°C fan and line a 9x9-inch baking tin with baking paper.
- Slice the cookie dough into 9 pieces and place them at the bottom of the baking tin. Press it down evenly to cover the base.
- Bake for 10-15 minutes, until the cookie base is evenly cooked and golden.
- Let the cookie base cool completely.
- Break the chocolate into small pieces, place into a bowl and melt it. You can do this in short bursts in the microwave, stirring between each, or using a bain-marie (a heatproof bowl set over a pan of simmering water).
- Spread the melted chocolate evenly over the cooled cookie base.
- Place the Mini Eggs at even intervals across the surface.
- Let the chocolate set, then slice into 16 squares. Enjoy!
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