Feastical

No-Bake Easter Egg Slice with White Chocolate and Candy Topping

Whip up a festive, no-bake Easter treat! This easy slice has a chocolate fudge base, creamy white chocolate topping, and colorful candy eggs. Perfect for holiday fun.

Hey friends, Beau here from Feastical! Gather ‘round, because I have a confession to make: I absolutely adore Easter. Not just for the obvious chocolate reasons (though, let’s be real, those are a huge perk), but for the sheer, unapologetic joy of it. It’s spring, it’s pastels, it’s family gathered around a table, and it’s the one time of year when it’s not just acceptable but encouraged to have candy for breakfast. Am I right?

But between hunting for eggs, prepping a big meal, and probably trying to locate a missing spatula (we’ve all been there), the last thing you need is a complicated dessert demanding oven time and precise temperatures. That’s where this glorious No-Bake Easter Egg Slice swoops in to save the day. Imagine a fudgy, crunchy chocolate base, a layer of smooth, creamy white chocolate, and a confetti explosion of colorful candy eggs and sprinkles on top. It’s a party on a plate, and it requires exactly zero baking.

This recipe is my love letter to effortless entertaining. It’s the treat you can whip up with the kids, let set while you tackle the rest of your to-do list, and then proudly present as the star of your dessert spread. It’s rich, it’s fun, it’s nostalgic, and it tastes like pure celebration. So, put that apron on, clear a spot on the counter, and let’s make some magic that’s as easy as it is delicious.

The Year the Bunny “Helped”

This recipe always takes me back to a particularly chaotic, flour-dusted Easter when my niece and nephew were little. They were my designated “sous chefs,” which mostly meant their job was to taste-test the sprinkles and argue over who got to lick the spoon. We decided to make a version of this slice, and in the glorious mess of crushing biscuits and melting chocolate, we had a brilliant (or so we thought) idea: let’s shape it into one giant Easter egg!

We lined a baking tray with foil, free-handed a wobbly egg shape, and packed our mixture in. It looked… ambitious. The real fun began with the white chocolate topping. Let’s just say our “flooding” technique was more of a “glacial melt,” and our candy egg placement became an abstract art project. When we finally unmolded it, our creation resembled a friendly, slightly melted alien spacecraft more than an egg. We howled with laughter. But you know what? It was the hit of the day. That lopsided, messy slice taught me that perfection is overrated. It’s the laughter, the sticky fingers, and the shared creation that people remember. This recipe is my polished version of that happy disaster—structured enough to look gorgeous, but forgiving enough to host a little kitchen chaos of your own.

Gathering Your Easter Parade of Ingredients

Here’s the beautiful cast of characters for our no-bake masterpiece. The magic is in the textures—crunchy, creamy, chewy, fudgy—all in one bite!

For the Fudgy Base:

• 200g Dark Chocolate: I like one around 50-70% cocoa. It gives a deep, grown-up flavor that balances all the sweetness to come. Chef’s Insight: Chocolate chips work in a pinch, but a good block of baking chocolate melts smoother.
• 200g Sweetened Condensed Milk: The secret weapon of no-bake treats! It creates that irresistible, fudgy binding magic. There’s no real substitute here—it’s the MVP.
• 150g Butter: Unsalted is my go-to, so we control the salt. It adds richness and helps everything set up beautifully.
• 250g Plain Biscuits (like Milk Arrowroot or Digestives): The foundation! Their mild, sweet crunch is perfect. Sub Tip: Graham crackers are a great US alternative. Gluten-free? Use your favorite plain GF biscuit.
• 1 cup Cornflakes or Rice Bubbles: This is my favorite hack for an addictive, airy crunch! Slightly crush them in your hands before adding.

For the Festive Topping:

• 250g White Chocolate: Use the best you can for this layer—it’s the star! Good white chocolate melts into a lush, creamy pool. Chef’s Insight: Avoid “white baking chips” that don’t contain cocoa butter; they won’t melt or taste as good.
• 1 tsp Vegetable Oil: A tiny bit helps loosen the melted white chocolate, making it easier to spread without tearing the base. Coconut oil works too!
• 100g Mini Caramello or Creme Eggs, halved: The gooey surprise! Halving them lets that delicious center peek out. Chill them for 10 minutes first for a cleaner cut.
• 40g Mini Candy Eggs & 50g Smarties: The color brigade! They add pops of flavor and make it look so joyful. Use any small, colorful Easter candies you love.
• 2 tablespoons Sprinkles: Because more is more when it comes to sprinkles. It’s the law.

Let’s Build Some Sweetness: Step-by-Step

Ready? This is the fun part. We’re going layer by layer, and I’ll be right here with my best tips to make it foolproof.

1. Prep Your Stage. Line a 29×19 cm (or similar 9×13 inch) slice tin with baking paper, leaving some overhang on the sides. This is your “sling” for lifting the whole set slice out later. Trust me, it’s a game-changer for clean slices. Give the paper a quick spritz with cooking oil to help it lie flat.
2. Melt the Fudge Trio. In a large, microwave-safe bowl, combine the dark chocolate (broken up), condensed milk, and butter (cubed). Microwave in 30-second bursts, stirring well between each, until completely smooth and glossy. Chef’s Hack: You can also do this gently in a heatproof bowl over a pot of simmering water. The goal is silky, no lumps!
3. Create the Crunch. While your chocolate mixture is warm and fluid, add the finely crushed biscuits and your slightly crushed cornflakes or rice bubbles. Stir, stir, stir until every last crumb is coated in that gorgeous fudge. It should look like a very promising, chunky mud pie.
4. Press it Home. Dump the mixture into your prepared tin. Now, get hands-on! Use the bottom of a glass or a flat measuring cup to press the mixture down VERY firmly and evenly into every corner. A tight pack is the secret to a slice that holds together when you cut it. Smooth the top as best you can.
5. The White Chocolate Blanket. Clean that bowl (or use a new one) for the white chocolate and oil. Microwave in 20-second bursts, stirring diligently, until just melted. White chocolate is delicate and can seize if overheated. Once smooth and glossy, pour it over the base. Tilt the tin gently to spread it into an even layer that covers the base completely.
6. The Grand Decoration! Here’s where you become an artist. Working relatively quickly before the white chocolate sets, decorate with your halved Caramello eggs, mini eggs, Smarties, and a generous shower of sprinkles. Gently press them in slightly so they adhere. There are no rules—make it colorful and happy!
7. The Patience Game. Carefully transfer the tin to the fridge. Let it chill for at least 4 hours, but overnight is ideal. This slow, firm set is what gives you that perfect clean slice. Before cutting, let it sit on the counter for 15-20 minutes to take the extreme chill off—this prevents the chocolate from cracking.

How to Serve Your Masterpiece

Presentation is part of the fun! Once set, use the paper sling to lift the entire slab onto a cutting board. For picture-perfect squares, I wipe a large, sharp knife with a hot, damp cloth between each cut. This gives you those gorgeous, clean layers.

Arrange the slices on a colorful platter or a cake stand. This treat is rich, so small squares are perfect alongside a cup of strong coffee or a glass of cold milk. It’s the ultimate dessert for an Easter buffet, a stunning contribution to a potluck, or a wonderful homemade gift. Pop a few slices into a cute box tied with a ribbon—you’ll instantly become someone’s favorite person.

Make It Your Own: Fun Variations

The beauty of this slice is its adaptability. Here are a few twists to play with:

• The Nutty Crunch: Swap out ½ cup of the cereal for finely chopped toasted hazelnuts or almonds. Add a drizzle of Nutella to the white chocolate layer before topping.
• Fruity Fun: Add ½ cup of finely chopped dried cranberries or apricots to the base for a chewy, tangy surprise. Top with pastel-colored yogurt-covered raisins.
• Peanut Butter Paradise: Swirl ⅓ cup of smooth peanut butter into the melted dark chocolate mixture. Top with halved peanut butter cups instead of Caramello eggs.
• After-Dinner Mint: Use a mint-flavored dark chocolate for the base. Top with Andes mints or chopped mint chocolate pieces alongside the candy eggs.
• Allergy-Friendly: Use gluten-free biscuits, dairy-free chocolate and butter, and ensure your candies are suitable. The base is wonderfully forgiving!

A Few Notes from My Kitchen

This recipe has been my Easter constant for years, but it’s evolved. I initially used all biscuits in the base, but adding that cup of cereal was a revelation—it lightened the texture just enough. One year, in a fit of ambition, I tried to create a “nest” pattern with shredded wheat on top. It looked impressive for about five minutes before wilting into a sweet haystack. Lesson learned: keep it simple and joyful.

The most important tip? Have fun with it. Let the kids choose the candy mix. Use up whatever leftover chocolates you have. This slice isn’t about precision; it’s about creating something delicious and full of heart. And if it ends up looking a little… abstract? I promise it will still taste incredible.

Your Questions, Answered

My base seems too crumbly and won’t hold together. What happened?

This usually means it wasn’t pressed firmly enough into the tin. Really lean into that pressing step! Also, ensure your chocolate/condensed milk/butter mixture was fully melted and liquid enough to coat all the dry ingredients thoroughly before pressing.

Can I use milk chocolate instead of dark?

Absolutely! The slice will be sweeter, so balance it with a slightly less sweet topping if you like, or just lean into the decadence. Milk chocolate works perfectly in the base.

My white chocolate got lumpy and grainy when I melted it. Can I fix it?

White chocolate is tricky and seizes easily if overheated. If it’s just a little thick, try stirring in another ½ tsp of oil to loosen it. If it’s truly seized (chunky and stiff), sadly it’s best to start over with new chocolate. Low and slow is the mantra!

How far in advance can I make this?

It’s a fantastic make-ahead! It keeps beautifully in an airtight container in the fridge for up to 5 days. The flavors actually meld and get even better after a day or two.

Nutritional Info (Because Balance is Cool)

Okay, let’s be real: this is a celebratory treat, a slice of pure joy. But I believe in no surprises, so here’s the approximate breakdown per slice (assuming 18 servings). Remember, these are estimates as ingredients can vary:

Calories: ~320 | Fat: 18g | Saturated Fat: 11g | Carbohydrates: 35g | Sugar: 28g | Protein: 4g

The richness is why smaller slices are perfect. Enjoy it mindfully as part of your festivities!

No-Bake Easter Egg Slice : A Fun & Festive Treat

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• Author: BeauCollier

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Description

Need a fun Easter dessert without turning on the oven? This No-Bake Easter Egg Slice is the perfect answer. It has a rich chocolate crunch base, a smooth white chocolate layer, and a colorful candy topping that makes it look as festive as it tastes. It’s easy to make, great for sharing, and perfect for getting kids involved in the kitchen.

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Ingredients

Scale 1x2x3x

Chocolate Base

• 7 oz (200g) dark or milk chocolate, chopped

• 7 oz (200g) sweetened condensed milk

• 2/3 cup (150g) butter

• 2½ cups (about 250g) plain biscuits or graham crackers, crushed

• 1 cup cornflakes or crisp rice cereal, lightly crushed

White Chocolate Topping

• 9 oz (250g) white chocolate, chopped

• 1 teaspoon vegetable or coconut oil

Decoration

• 3–4 mini creme or caramel eggs, halved

• 1/3 cup mini candy eggs or chocolate candies

• 2–3 tablespoons sprinkles

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Instructions

1. Prepare pan: Line a 9×13 inch (or similar) pan with parchment paper, leaving overhang on the sides.

2. Melt base mixture: In a microwave-safe bowl, combine dark chocolate, condensed milk, and butter. Microwave in 30-second bursts, stirring between each, until smooth.

3. Add crunch: Stir in crushed biscuits and cereal until fully coated.

4. Press into pan: Transfer mixture to the pan and press down very firmly into an even layer.

5. Melt white chocolate: Melt white chocolate with oil in short microwave bursts, stirring often until smooth.

6. Top: Pour over the base and spread evenly.

7. Decorate: Add halved eggs, candies, and sprinkles. Press lightly so they stick.

8. Chill: Refrigerate at least 4 hours or until fully set.

9. Slice: Let sit at room temperature 15 minutes, then cut into squares.

Notes

• Crush biscuits finely for cleaner slices.

• Melt white chocolate gently — it overheats easily. Short bursts only.

• Warm your knife under hot water and wipe dry between cuts for neat edges.

• Make ahead: Keeps well in the fridge up to 5 days.

Final Thoughts

And there you have it, my foodie friends—your ticket to Easter dessert glory, with no oven required. This No-Bake Easter Egg Slice is more than just a recipe; it’s an experience. It’s about the laughter while decorating, the anticipation as it chills, and the shared “mmmm” when everyone takes that first bite.

I hope this recipe brings as much brightness and connection to your kitchen as it has to mine. Remember, the best meals (and desserts!) are the ones made with a pinch of love and a whole lot of fun. If you make it, I’d be absolutely thrilled to see your creation! Tag me over on @Feastical or use the hashtag #FeasticalEaster.

Wishing you and your loved ones a delicious, joyful, and wonderfully messy Easter. Now, go grab that spatula (I know it’s around here somewhere) and get creating!

With love and full plates,
Beau