EasterTok Has Spoken! Here’s 10 Trending Sweet Treats You Need to Make Stat!

Melt the golden syrup, butter and chocolate in the microwave, add in the Oreos, chocolate eggs of your choice (Creme Eggs, Mini Eggs, the lot) and mini marshmallows. Press it all into a tin, add some more melted choc on top, followed by some more eggs. Put it in the fridge overnight and cut into generous chunks. Enjoy!

Melt your butter, milk chocolate and mini marshmallows in a pan over a medium heat until smooth. Then, in a large mixing bowl add your Rice Krispies, Mini Eggs (some chopped, some whole) and your chocolate and marshmallow mix. Keep mixing really well until it’s fully combined with your Rice Krispies. Pat it down into a 20cm lined baking tin. Set aside. Melt 220g milk chocolate over a bain-marie. Once fully melted, drizzle over the rice krispie mix evenly and sprinkle with more mini eggs. Pop it in the fridge until it’s completely set, cut into portions and you’re good to serve. And dribble.

Using Jus-Rol, cut your pastry into 6 triangles. Place your chocolate mini egg of choice in the top corner of the pastry. Roll into a ball / croissant shape if you can get there. Bake for 20 mins at 180°C until golden. For best results, freeze your chocolate eggs first. You’re welcome.

Separate your eggs and add the whites into a mixing bowl. Whisk until they start to form peaks. Measure out your caster sugar and icing sugar into separate bowls. Continue mixing and add your caster sugar into your egg whites one spoon at a time. Fold in your icing sugar and then transfer onto a lined baking tray. Bake at 110°C for 1hr 40 mins. Add a generous layer of whipped cream, drizzle over melted easter egg, and top with Mini Eggs and sliced strawbs.

Cream the soft butter and golden caster sugar together. Add in 4 eggs and beat well. Pour in 2 tsp vanilla extract followed by 60ml milk and mix. Tip in the self-raising flour and mix well until it forms a cake batter. Pour it into a lined loaf tin and bake at 160°C for 55 mins. Once baked, remove from the oven and place on a cooling rack.

Meanwhile, get the buttercream ready by beating the butter. Add in the icing sugar and milk and mix it well until it has a whipped and fluffy consistency. Divide between three bowls, add in your different food colouring and mix. Spoon your buttercream over the cooled cake alternating between the 3 colours. When you’re done, run the back of a spoon over the top to blend it in then sprinkle over your Mini Eggs. Slice into portions et voilà! Happy Easter, indeed.

Hasselback your hot cross buns with thin even layers across the top (careful not to slice all the way through). Spread Nutella on each layer, fill the slots with sliced banana and place in a rectangular traybake tin. In a bowl, crack your eggs with milk and whisk together. Pour over your hot cross buns and bake at 180°C for 10 mins. Top with syrup and Mini Eggs and bosh it in one fell swoop.

Crush your pack of digestives. Melt your butter into a bowl and mix with the digestive mix. Pour into your cake tin pressing down firmly. Refrigerate.

Pour double cream into a bowl and whisk to form stiff peaks. In another bowl, add your cream cheese and icing sugar. Scoop the whipped cream into the mix and fold until combined. Take out ⅓ of the mix, pop in a bowl and mix with the orange food colouring. Scoop up the white and orange cheesecake mix onto your base and swirl together with a knife. Smooth over with the back of a spoon. Refrigerate for 5 hours.

For the topping: 

Add your dairy milk and double cream to a bowl and microwave for 1 minute 10 seconds. Stir until combined. Let it cool then pour over your cheesecake. Smooth with a palette knife and sprinkle some grated chocolate around the edges. Top with a Creme Egg and set in the fridge.

Combine your melted butter and sugar into a bowl. Add the egg, vanilla extract, cocoa powder, flour and baking powder and whisk until it forms a crumb. Using your hands, make 10 balls, popping one Lindt Salted Caramel Truffle in the middle of each. Bake in the oven for 10 mins at 180°C. Sprinkle on some baking icing sugar and dig in!

Slice your hot cross buns in half and roll out. Spread with Nutella and roll up into a tight log. In a bowl, mix together your egg, sugar and milk. Dip your roll ups in the egg wash. Once soaked, fry them on a medium heat until golden brown. Once cool enough to handle but still warm, roll them in cinnamon sugar, plate up and drizzle in chocolate syrup to finish.