Mini Egg and Caramel Fifteens

No ratings yet

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.

Prep Time10

Chilling Time3

Total Time3 10

Course: Dessert

Cuisine: Northern Ireland

Servings: slices

Calories: 171kcal

Author: Daniela Apostol

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)

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