Mini Egg and Caramel Fifteens
A no-bake sweet treat made with crushed biscuits, gooey caramel, marshmallows, and chocolate mini eggs, rolled in coconut and sliced into bite-sized pieces.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12-15 slices
- Category: Dessert
- Method: No-Bake
- Cuisine: British
- Diet: Vegetarian
Ingredients
- 2 cups digestive biscuits, crushed
- 1 cup mini marshmallows
- 1 cup sweetened condensed milk or caramel
- 1 cup mini chocolate eggs
- 1/2 cup desiccated coconut
Instructions
- Crush biscuits into small pieces, leaving some texture.
- In a bowl, combine biscuits, marshmallows, and mini eggs.
- Pour in condensed milk or caramel and mix until sticky and well combined.
- Lay parchment paper and sprinkle with coconut.
- Spoon mixture onto coconut and shape into a log.
- Roll log in coconut until fully coated.
- Wrap tightly in parchment and refrigerate for at least 2 hours.
- Slice into rounds and serve.
Notes
- Swap mini eggs for chocolate chips or chopped chocolate.
- Add dried fruit for extra texture.
- Drizzle with melted chocolate for added richness.
- Store in the refrigerator for up to 5 days.
- Freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg
Find it online: https://thefamilycooking.com/mini-egg-and-caramel-fifteens/
