3 Delicious Ways to Use Up Leftover Easter Chocolates

Have extra Easter chocolates on hand? Don't let them go to waste - make these delicious recipes today!

Make some beautiful homemade delights by making use of all the Easter chocolate you have on hand this year! These are great for bake sales, school parties, afternoon teas or to simply gift to a neighbour, teacher or friend. What's best is that they can also be all frozen too!

Easy Easter Magic Bars

This slice is so easy to make, and has the most delicious consistency - gooey in the middle yet full of great textures and flavour from coconut and oats. The bars look so pretty with white coconut and pastel eggs, although you can use any toppings you like so don't hesitate to get creative!

I baked this in the Le Creuset Heritage Rectangular Dish and served it straight from oven to table. Not only does this dish look beautiful, but its stoneware construction also bakes the bars perfectly with even heat distribution.

Ingredients

125g (½ packet) biscuits, such as Nice
½ cup oats
½ cup melted butter
1 400g can sweetened condensed milk
½ cup coconut
½ cup chocolate chips

Topping Ideas:

Pastel Eggs
Chocolate Chips
M&M's
Reese's Pieces
Butterscotch or Peanut Butter Chips
Chopped Walnuts

Instructions

1. Preheat oven to 175C.

2. In a food processor, crush biscuits, then mix through oats and melted butter. Press down into a lined 9x13 pan or baking dish.

3. Sprinkle over the coconut and chocolate chips, then pour over the can of condensed milk.

4. Generously sprinkle over additional toppings of choice, and lightly press down. 5. Bake for 30-35 minutes, until browned on the edges and just set in the middle (it will further set when cooled.)

6. Cool entirely in the pan until room temperature, then set in the fridge for 1 hour before slicing.

Cadbury’s Crème Egg Brownies

This recipe takes traditional brownies to a whole new level. They have an amazing appeal about them thanks to the Crème Eggs added and taste great! For this recipe, I used a non-stick Bakemaster Cake Pan as the extra Crème Eggs once baked could get really sticky! The pan's non-stick properties helped to release the brownies with little effort which makes post-baking clean up much easier.

Ingredients

200g dark chocolate
1 cup (175g) melted butter
1 ½ cup (200g) brown sugar
2 large eggs
1 ¼ cup (150g) plain flour
Cadbury’s Crème Eggs – 4 large or 1 bag of small or a mixture of the two

Instructions

1. Preheat Oven to 180C.

2. In a bowl over a small pot of boiling water, melt the dark chocolate and butter together. 3. Pour into a mixing bowl and stir in the sugar until incorporated. Add in the egg one by one and mix together. Fold through the flour.

4. Pour into a lined baking pan. Halve the eggs and place crème side up around the brownie pan, in any formation you desire.

5. Bake for 30 minutes, then allow to cool before slicing and serving.

Easter Chocolate Rocky Road

This Rocky Road is the perfect way to use up all of that Easter chocolate. If you are looking for a way to rid yourself of the chocolate, wrap this up and gift it to a teacher or friend, as it looks beautiful sliced! Equally delicious stored and eaten straight from the freezer.

Since this does not need to be baked, I used a Bakemaster Loaf Pan to have it quickly chilled in the refrigerator. It's non-stick surface allowed me to easily remove it from the pan without breakage, which is important in maintaining its form for beautiful slices.

Ingredients

200g leftover chocolate, from Bunnies or Eggs
1 tsp coconut oil
Leftover Easter lollies: M&Ms, Eggs, marshmallows

Additional Ingredient Ideas:

Nuts
Seeds
Dried Fruit
Coconut
Puffed Cereal

Instructions

1. Melt the chocolate with the coconut oil in a bowl over a pot of simmering water.

2. Line a loaf tin with baking paper and lightly spray with cooking oil.

3. Sprinkle most of the filling ingredients in the bottom of the pan, leaving some for the top. Pour over the melted chocolate and sprinkle over additional toppings.