From Easter Egg Sundae to Rocky Road Wreath... try something different this Easter. Pick your favourite(s), roll up your sleeves, and give our egg-ceptionally tasty Easter baking recipes a try! 

Rice Crispy Cheesecake

Biscuit base? Not nostalgic enough for us… Try our vanilla cheesecake with a chocolate rice krispy base to change the Easter baking game… you’ll be on pudding duty for all the dinner parties to come!

Serves - 4-6 

Time - 20–30 minutes (plus chilling time) 

Ingredients 

  • 600g cream cheese 
  • 350ml double cream
  • 80g icing sugar
  • 60g rice krispies
  • 300g dark chocolate
  • 1 tsp vanilla extract
  • 150g Easter chocolate of choice to break to pieces for the filling (mini eggs, caramel filled eggs, mini bunnies)
  • Easter chocolate to decorate the top of the cheesecake (mini eggs, mini bunnies, easter eggs) 

Method

  1. Take a 20cm spring form cake tin. Line the bottom with baking paper or cling film (this will make it easier when removing from the tin).
  2. Melt the dark chocolate in the microwave until smooth. Gently mix together with the rice crispies then pack into the base of the tin. Place in the fridge to set whilst you make the filling.
  3. Whip the cream cheese, icing sugar and vanilla together until smooth. Gradually pour in the cream and whip until thick.
  4. Break up the chocolate you are using for the filling into small bits then fold in with the cream cheese and cream mix. Pour over the chocolate rice base and smooth the top out with a palette knife or spoon. Place in the fridge for 6 hours or overnight until set. 

Rocky Road Wreath

Easter holiday fail-safe? Baking! Get your Easter bunnies to create the ultimate bank-holiday sharer. All you need is chocolate (or leftover eggs!), biscuits, marshmallows and raisins. 

Serves - 4-6  

Time - 15 minutes (plus chilling / setting time) 

Ingredients 

  • 450g milk chocolate
  • 100g white chocolate
  • 65g raisins
  • 200g broken digestive biscuits
  • 65g mini marshmallows
  • 20g rice crispy
  • Assorted Easter chocolate to decorate the wreath with

Method

  1. Mix together the raisins, broken biscuits, mini marshmallows and rice krispies together in a large bowl and set aside.
  2. Melt the chocolate in the microwave in intervals until melted and smooth. Pour the melted chocolate over the other ingredients and gently stir so everything is well combined.
  3. Cover a plate with cling film or baking paper. Place a small bowl or ramekin in the centre of the plate and spread the chocolate mix around the plate, arranging it into a wreath shape.
  4. Melt the white chocolate in the microwave then drizzle over the wreath. Decorated with your chosen Easter chocolate then place in the fridge until set. Carefully remove from the plate and dig in. 

Easter Egg Sundae

Sundaes on Easter Sunday? Go on then… 🐣 Top our The Best Belgian Dark Chocolate and Raspberry Egg with ice cream, milk chocolate and cookie dough… You’ll never want to eat an Easter egg in any other way… 

Serves - 2 

Time - 10 min 

Ingredients 

  • 2 Easter eggs of choice
  • 100g melted milk chocolate
  • 6 scoops of ice cream of choice
  • 50g salted caramel sauce
  • 20g broken pretzel pieces or chopped roasted nuts
  • 20g broken brownie bits
  • 30g crumbled cookie dough
  • 100g Easter chocolate of choice, some roughly chopped or broken up and some left whole
  • Squirty cream 

Method

  1. Chop the top third of the Easter egg off the eggs and roughly chop the lids. 
  2. Melt the milk chocolate in the microwave until smooth, dip the broken neck of the Easter egg into the chocolate then sprinkle the broken pretzel pieces or nuts over the melted chocolate. 
  3. Layer the ice cream, cookie dough bits, broken bits of easter chocolate and brownie bits into the hollow shells of the Easter eggs, adding any more melted chocolate and some of the caramel sauce as you go. 
  4. Top with the Squirty cream, drizzle over the caramel sauce and melted chocolate then top with any more of the Easter chocolate, brownie bits and any of the other toppings before digging in. 

Bunny Twists

Shake a tail feather for these adorable dark chocolate and cinnamon puff pastry bunny twists - because the biggest rule at Easter is to make sure chocolate is involved in all mealtimes… 🐰

Makes - 12 

Time - 45 mins 

Ingredients

  • 2 sheets of pre-made puff pastry
  • 60g unsalted butter
  • 1 tsp ground cinnamon
  • 50g soft brown dark sugar
  • 150g dark chocolate
  • Can of whipped cream 

Method

  1. Heat the oven to 190’c. Line 2 baking sheets with baking paper.
  2. Using your fingers rub together the sugar, cinnamon and butter. Melt the chocolate in the microwave until smooth.
  3. Spread the cinnamon butter mix over 1 of the puff pastry sheets, leaving a 2cm border around the edge. Lay the other sheet of puff pastry over the sugared pastry and gently press together.
  4. Slice into strips along the long edge. You should get 12 strips. Twist each strip a few times then bend into a U shape, cross the tops over one another to make the bunny ears.
  5. Lay on the prepared baking trays and bake for 25 minutes until golden. Allow to cool fully then squirt a blob of the cream into the centre of the round part to make a bunny tail.