Find your recipes and restaurants here

Chocolate marshmallow Easter egg fridge bars

Easter, Easter eggs, Easter recipes,chocolate reci

Ingredients 7
Servings 24


  • 400
    shortbread biscuits, crushed
  • 6
    melted butter
  • Filling:
  • 200
    butter, chopped
  • 600
    good-quality dark chocolate, chopped
  • 1
    tin sweetened condensed milk (eat the rest of the tin with a spoon)
  • 12
    marshmallow Easter eggs


45 min (plus refrigeration time)

Mix the crushed biscuits and melted butter together until well combined.

Press into the base of a 20 x 30cm  tin which has been lined with baking paper. Refrigerate until set. 

Arrange the marshmallow easter eggs over the base of the biscuits. 

Melt the butter, chocolate and condensed milk in a saucepan over low heat until smooth. Allow to cool until slightly warm. 

Pour over the marshmallow eggs and biscuit base. Refrigerate until set.

Cut into bars and serve. 

Reprinted with the permission of The Kate Tin.

For more sweet decadence follow her foodie adventures on Instagram and Facebook!

ALSO try these recipes:

Chocolate Easter egg surprise cake

Chilli chocolate lamb chops

Peppermint crisp waffles

To receive quick and convenient weekday recipes, join our Easy Weekday Meals  mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


There are new stories on the homepage. Click here to see them.