Don’t cry over cracked eggs – turn them into this sweet treat! The caramel oozes through the Saladas while baking, making a sticky, sweet and salty base for the chocolate topping. It’s not going to be neat and tidy, but what’s the fun in that? This is a hands-on kind of dessert that is sure to be a raging success with kids and adults alike. You’re never too old to play with your food (but don’t tell my kids that about any other meals)! The contrasting colours of the natural white chocolate and the yellow food-dye additions look just like real eggs! Have fun experimenting with other colours too, though.This could make a super fun and extra delicious easter activity!
Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and sesame.
6 Arnott’s Salada Original crackers
160g (1 cup, lightly packed) brown sugar
125g butter, chopped
425g (2 1/2 cups) white chocolate melts
Oil-based yellow food colouring, to tint (see note)
2 x 41.5g pkts Cadbury Mini Eggs, coarsely chopped
Preheat oven to 180C/160C fan-forced. Line a 20 x 30cm slice pan with baking paper, allowing the paper to overhang the 2 long sides. Arrange crackers in a single layer over base of prepared pan, trimming to fit (see note).
Place sugar and butter in a small saucepan over medium heat. Cook, stirring, until butter melts and mixture is evenly combined. Bring to the boil. Cook, stirring occasionally, for 3 minutes or until thickened.
Pour sugar mixture over crackers. Bake for 5 minutes or until sugar mixture is bubbling. Set aside for about 20 minutes to cool to room temperature or until just warm.
Place 2 cups of the chocolate melts in a microwave-safe bowl. Microwave on HIGH for 3 minutes, stirring once or twice, or until melted. Place remaining chocolate melts in a small microwave-safe bowl. Microwave on HIGH for 1-2 minutes, stirring halfway through, or until melted. Add a few drops of colouring to the smaller bowl and stir to combine.
Pour the white chocolate over the sugar mixture. Use a palette knife to smooth the surface. Drop spoonfuls of the yellow chocolate mixture over the white chocolate layer. Tap pan gently on the bench to settle chocolate. Scatter over the chopped eggs. Refrigerate for 20 minutes or until set.
Lift out of pan and cut into squares or shards to serve.
You’ll need an oil-based food colouring to tint the white chocolate, as regular food colouring can make the chocolate seize and clump. It is available from specialty food shops or online.