Easter smarty slice

Prep: 20 mins
Easter smarty slice

225g shortbread biscuits

100g butter, cut in pieces

2 1/2 tbsp cocoa powder

2 tbsp golden syrup

25g whole pine nuts

100g bar dark or milk chocolate, finely chopped

2 handfuls (about 50g) smarties sweets

Grease a round cake tin (18cm diameter, 4cm deep) then line with greaseproof paper. Place the shortbread biscuits into a zipper storage bag and crush them with a rolling pin. Make sure to keep a few larger chunks. Pour the butter, cocoa powder and syrup into a medium saucepan. Melt over medium heat while stirring from time to time. Take off the heat and mix in the biscuit crumbs and the pine nuts.

Pour into the tin, smoothing out the top. Leave in the refrigerator for at least 2 hours, or best overnight, to harden.

Tip the chocolate into a medium bowl and melt in a bain-marie.

Take the cake out of the tin then remove the wax paper. Place the cake on a serving dish. Spread the melted chocolate on top and sprinkle with the smarties. Set aside to harden then slice with a sharp knife. 


Preparation Time
20 minutes

Main ingredients
Dairy, Chocolate

Recipe Type
Party Food, Cakes & Baking, Easy Recipes, Entertaining, Kids Food, Cake Stall

Special Info
Vegetarian, Pregnant Mums

Level of Difficulty

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