Categories
 Mins Prep Time |
 Mins Cook Time |
 Skill Level |
Ingredients
- 0.5 tsp Baking Powder sieved
- 200 g Butter, melted
- 100 g Caster Sugar
- 100g Easter Eggs leftovers - milk or white
- 2 - egg
- 150 g Light Brown Sugar
- 150 g Mini Chocolate Eggs to decorate
- 80 g Pecans roughly chopped optional
- 1 tsp Salt
- 250 g Self-Raising Flour sieved
- 1 tsp Vanilla Essence
- 100 g White Chocolate chips
Cooking Instructions
- Preheat oven to 200°C.
- Line the baking tray with parchment paper, then whisk the melted butter with the two sugars using an electric mixer for three minutes.
- Beat in the eggs and vanilla essence, and once combined, set aside.
- In another bowl, sieve the flour and baking powder and add the salt.
- Add the flour mixture to the butter and sugar and combine, then fold in the chocolate chips and pecan nuts.
- Pour the mixture into the prepared tin and bake for 20-25 minutes until golden brown.
- Allow to cool in the tray before removing.
- Cool in the fridge before cutting into squares, then melt the white chocolate and drizzle it over the top. Sprinkle with Mini Eggs to finish