Mini Egg and Caramel Fifteens, a twist on the classic Northern-Irish dessert recipe. It's an easy no-bake Easter dessert that comes together in 10 minutes, and a fantastic quick fridge cake that can be made ahead and chilled until ready to use.
A beloved Northern-Irish dessert, Fifteens is traditionally made with crushed biscuits, marshmallows and glace cherries, fifteen of each. They are then mixed with condensed milk, and rolled in desiccated coconut and chilled until firm.
Fifteens is a cross between a rocky road and a chocolate salami, as they all use crushed plain biscuits and marshmallows, but the rest of the ingredients can vary greatly.
My Easter-inspired variation of Fifteens has mini chocolate eggs added and the condensed milk is swapped for caramel, for an even more indulgent touch. It's an easy 10-minute no-bake dessert that goes down wonderfully well with absolutely everyone in the family.
There are so many Easter chocolates around at this time of the year, and you can swap the mini eggs for any other chocolates you have around to turn it into a great last-minute Easter treat.
You can also enjoy it after Easter to put all those leftover Easter chocolates to good use; I for one always have lots of chocolate left! Cadbury creme eggs, mini creme eggs, any other chocolate eggs, chocolate bunnies, these are all great for adding to fifteens.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- plain biscuits / cookies - I used malted milk biscuits, but you can also use digestive biscuits, rich tea, graham crackers or any other plain biscuits you have around
- caramel - I used Nestle Carnation caramel, easily-available, ready to use, delicious, all in all just perfect. By all means, you can also make your own caramel, but if in a rush, this is exactly what you need
- marshmallows - I used mini white and pink marshmallows, if you use larger ones, you will have to cut them into small bits
- glace cherries - cut into small bits too
- desiccated coconut - for rolling the fifteens roll in
- mini chocolate eggs - I crushed them to have a similar size to the other of the ingredients
Step-by-step photos and instructions
- add the biscuits to a ziplock bag and use a rolling pin to crush them - alternatively add them to a food processor and pulse until they resemble breadcrumbs
- chop the glace cherries into small pieces and add them to the biscuits together with the crushed mini eggs, caramel and marshmallows
- mix well to incorporate all the ingredients
- sprinkle the coconut over a kitchen foiled lined with clingfilm, then add the mixture and shape it into a log
- cover tightly, then refrigerate the log for at least 3 hours, ideally overnight
- slice and enjoy
Expert tips
You must refrigerate this dessert before slicing, as it needs time to firm up. Sliced too early, it will crumble - still tasty though, just not as easy to serve.
You can also break the biscuits into pieces, rather than crush them, you will get a different texture, but it will still be as good.
Mini eggs and caramel add a lot more sweetness than the traditional fifteens, so you can adjust the amount of chocolate that goes in.
Other no-bake Easter chocolate desserts
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Mini Egg and Caramel Fifteens
Ingredients
- 200 g plain biscuits (I used malted milk biscuits, but digestive, rich tea or graham crackers are also good, 7 oz)
- 75 g mini chocolate eggs (2.5 oz)
- 30 g mini marshmallows (1 oz)
- 60 g glace cherries
- 30 g desiccated coconut (1 oz)
- 200 g Nestle Carnation caramel (7 oz)
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Instructions
- Place the biscuits into a ziplock bag, and use a rolling pin to crush them - alternatively, add them to a food processor and pulse until they resemble breadcrumbs.
- Transfer the crushed biscuits into a mixing bowl.
- Add the mini eggs to the ziplock bag, and use the rolling pin to bash them just so you can break them into smaller pieces.
- Chop the glace cherries, and add them to the bowl of biscuits together with the crushed mini eggs, mini marshmallows and caramel.
- Use a spatula to mix everything until well combined.
- Lay a sheet of kitchen foil lined with clingfilm on the work surface, sprinkle coconut over, and add the mixture.
- Shape the mixture into a log, wrap tightly, and refrigerate for at least 3 hours, ideally overnight.
- Slice and enjoy!
Video
Notes
- You must refrigerate this dessert before slicing, as it needs time to firm up. Sliced too early, it will crumble - still tasty though, just not as easy to serve.
- You can also break the biscuits into pieces, rather than crush them, you will get a different texture, but it will still be as good.
- Mini eggs and caramel add a lot more sweetness than the traditional fifteens, so you can adjust the amount of chocolate that goes in.
Nutrition
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