It’s nearly Easter time, and I think I have indulged in copious amounts of chocolate already. I just can’t go past those aisles of Easter eggs and not pick up a couple of bags. The mini eggs are soo easy to eat, just unwrap and the chocolate goodness is there. My favourites at the moment are the popping candy eggs, mmm it’s a party in your mouth egg! Oh, let me not forget the mini eggs that have no wrapping. I could eat a truck load of M&M’s speckled eggs, Milky bar mini eggs and Reeses Pieces Peanut Butter eggs.
Now since the Easter eggs have started appearing in the supermarket, I have come home with a few packets of something different each week. My kitchen cupboard is getting full of some amazing eggs. I am looking forward to using these eggs to do some Easter baking.
When I stumbled upon a packet of the Reeses Pieces Peanut Butter eggs and Reeses Peanut Butter Mini Reester Bunnies, I knew that I had to bake something with these.
Peanut butter and a Choc Chip Cookie Slice sounded pretty good to me.
So the Reeses Easter Choc Chip Cookie Slice was born.
- 160gms butter, softened
- 160gms caster sugar
- 2 tablespoons brown sugar
- 1 egg
- 1 teaspoon vanilla essence
- 1¾ cups plain flour, sifted
- 1 teaspoon baking soda
- 1½ teaspoons cornflour
- pinch of salt
- ½ cup of chocolate chips
- 250gms of dark or milk chocolate to melt for the topping
- 1 packet (283g) Reeses Peanut Butter Mini Reester Bunnies, chopped
- 1 packet (340g) Reeses Pieces Peanut Butter eggs, chopped
- *you can use any type of Easter chocolate to decorate the cookie slice
- Preheat the oven to 180°C / 160°C fan forced
- Line a baking tin with baking paper. I used a 17cms x 28cms slice tin.
- Cream together the butter, caster sugar and brown sugar in a large mixing bowl.
- Add the egg and vanilla essence and mix until combined.
- Sift the plain flour, baking soda, cornflour and salt into the butter mixture and mix until it comes together.
- Then add the choc chips and mix.
- Once all combined, add the cookie mixture to the baking tin. Spread it out evenly while pressing it gently into the tin.
- Bake in the oven for 16 to 18 minutes, until golden brown on top.
- Remove from oven and leave to cool in the tin.
- Once cooled you can decorate with the melted chocolate and eggs.
- Melt the 250gms of chocolate as per directions on the packet. I melted mine on low in the microwave.
- Remove the cookie slice from the tin and place on a cake rack.
- Pour on top the melted chocolate and spread evenly over the top.
- Then you can add your Easter chocolates and have fun decorating.
- Leave the decorated slice for about an hour until the chocolate on top has hardened.
- Once set you can slice as many pieces as you want!
The cookie slice has just the right amount of choc chips. The middle of the slice is nice and soft and goes along well with the thin layer of chocolate on top.
You get a yummy blend of that Reeses Peanut Butter taste from those decadent Easter decorations on top.
Look at that lovely cookie texture with ooey gooey choc chips and the smattering of peanut butter deliciousness!
The Reeses Easter Choc Chip Cookie Slice was a hit with the big kids and little kids. It lasts for a week in an airtight container, so you have heaps of time to share it around.
Have you started your Easter Egg shopping yet?
What are your favourite Easter Eggs that you just can’t stop buying?