White Chocolate Easter Treat
Servings
Units
Ingredients
- 200 g Plain sweet biscuits Crushed
- 70 g Margarine
- 180 g White chocolate
- 125 ml Cream
- 50 g Margarine
- 10 Solid chocolate Easter eggs
- 50 g Caramel topping
Instructions
- Prepare 10 paper cases and put into a muffin tin
- Crush biscuits and add margarineSpoon biscuit mix into the bottom of the paper cases and refrigerate
- In a saucepan add white chocolate, cream and margarine and stir until melted
- Place a half teaspoon of caramel topping onto the biscuit base
- Put an Easter egg onto of caramel
- Carefully spoon around the white chocolate mixture
- Put back into the fridge to set
- Eat with a spoon For a firmer set mix, add 5g or gelatine to the white chocolate mix
Notes
Nutrition Information Per Serving Size - 70g
Energy 1415kJ (338cal) Protein 3g Fat 22g Sat Fat 10g Poly 3g Mono 9g CHO 26g Sugar 18g Fibre 1g Na 121mg K 138mg Mg 14mg Ca 71mg P 82mg Fe 0.5mg Zn 0.4mg B1 0.04mg B2 0.1mg Niacin 0.1mg B6 0.03mg B12 0.07ug Vit C 3mg Folate 21ug Vit a 157ug (CHO Exchange >1 (1.7) %Sugar 69)
Food Safety - Store margarine and cream below 5°C (41°F)
Texture Suitability - Normal
Diet Suitability - General Menu, Egg Free, Lacto-ovo-vegetarian, High energy
Allergen/Intolerance Conversions - Gluten Free - GF biscuits
Variations - RC for other Easter ideas
Health Tips - Reduce fat - low-fat cream
Notes - This recipe, nutritional analysis and the serving size is a guide only and may vary due to ingredients, equipment and quantity scaling. Scale ingredients to the nearest whole number. Check food labels for allergen/intolerance ingredients
Store - Refrigerator
Recipe 398