Deliciously moist with juicy pieces of fresh cherries dotted throughout, this Choc-Cherry olive oil bundt cake is a must-try for any cherry and chocolate lover. Cherry season is such an exciting time, for many of us, it is synonymous with…
Here’s an Easter treat for the kiddies (and adults alike)! Our Easter Egg Marshmallow Slice is filled with delicious chocolatey goodness and is no-bake and easy to make!
- Using a food processor, process biscuits. Add butter and process until well combined. Press mixture evenly over a baking tray. Refrigerate.
- Place marshmallows and milk in a saucepan over medium heat. Cook for 6-8 minutes. Pour marshmallow mixture over the biscuit base. Refrigerate for 30 minutes.
- Place milk and dark chocolate in a microwave-safe bowl. Microwave for 1 to 2 minutes, stirring with a metal spoon every 30 seconds.
- Combine raspberry lollies, Maltesers, coconut and ¾ of 1 packet of eggs into a bowl. Add ½ of the chocolate mixture. Toss to combine. Spoon mixture over marshmallow base. Drizzle the remaining chocolate over the egg mixture. Decorate with the remaining eggs. Refrigerate for at least 1 hour.