Easter Smarty Slice | Pika Chakula

Easter Smarty Slice

2013-01-08

No-cook Easter bake that children can easily help to make. Chocolate smarties add a colourful finish

Ingredients:

  • 225 g shortbread, biscuits
  • 100 g butter, cut in pieces
  • 2 1/2 tbsp cocoa powder
  • 2 tbsp golden syrup
  • 25 g whole pine nuts
  • 100 g bar dark or milk chocolate, finely chopped
  • 2 handfuls, about 50g, smarties chocolate

Method:

1. Butter and line the base of an 18cm round x 4cm deep cake tin. Crush the biscuits by putting in a strong plastic bag and bashing with a rolling pin to make crumbs, but keeping some small chunky pieces of biscuit too so you have a contrast of textures. Put the butter, cocoa and syrup in a medium saucepan and warm through over a medium heat, stirring occasionally. As soon as the butter has melted, remove from the heat then stir in the biscuits and pine nuts.

2. Tip the mixture into the cake tin and level the surface. Chill for about 2 hours, or overnight, to firm up.

3. Put the chopped chocolate in a medium bowl. Heat a little water in a small pan until boiling. Remove the pan from the heat and sit the bowl of chocolate over it, making sure the bowl does not touch the water. Set aside for the chocolate to slowly melt, over the water, but off the heat. Stir occasionally and when melted, remove the bowl from the pan.

4. Remove the cake from the cake tin and peel off the lining paper. Lay the cake on a serving plate or board. Pour then spread the chocolate over the cake. Scatter over the smarties and leave briefly for the chocolate to set. Use a sharp knife to cut into slices.

 

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Recipe Comments

  1. posted by Balla on Feb 5, 2013

    Lets see who is the best candy namer! winner gets best answer.
    contest ends in 35 minutes!!!!!!!!!!!!!!!!!! :)

  2. posted by EzioAuditore1459 on Feb 5, 2013

    Can i mix butter and shortening when making butter cream frosting? I’ve seen a few recipes that call for shortening, or butter, with claims that shortening holds better than butter temperature wise, but that butter tastes better. Exactly how does this affect the chemistry in the recipe?

  3. posted by mike s on Mar 18, 2013

    i have the mix to the ghiradelli milk chocolate short bread cookies, but i lost the box. what ingredients go in the mix?

  4. posted by Jason on Mar 25, 2013

    If you don’t like dark chocolate then the use of it is like eating cabbage when you want carrots… There is less caffine in milk chocolate too, so it is not so strong a puller for caffine, in fact my coca-cola/pepsi addiction pulls that one much better.
    So how do I kick the milk chocoholic addiction please?

  5. posted by Matt on Mar 26, 2013

    I’m making cinnamon rolls. There is 1/3 cup of butter that is supposed to go in the dough, and 1/3 cup of butter for the actual filling inside. I’m just wondering what type of butter I should use? Unsalted or salted? Which one will give it more flavour?

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