Place an 18 cm round metal tin lid on a sheet of non-stick baking parchment and draw around it. Cut out to make a circular piece of parchment to sit inside.
Place the chocolate pieces in a heatproof bowl and melt in the microwave or over a pan of simmering water, stirring occasionally. Put a few dabs of chocolate on the tin lid before placing the parchment round on top. Chill in the fridge for a few minutes until set.
Meanwhile, make the edible ‘confetti’. Using a rolling pin, smash the Mini Eggs inside the bag (the pieces don’t have to be evenly sized).
Remove the parchment-lined tin lid from the fridge and pour in the melted chocolate to create a flat, even layer. Gently tap the base of the tin on a flat surface to encourage the mixture to reach the edges.
Scatter with ‘confetti’ and star sprinkles and chill in the fridge until set. Sprinkle with edible gold dust, then break into shards and store inside the tin.
Ingredient for 6
95 g bar Cadbury Dairy Milk , cut into small pieces
1 30 g bag Cadbury Mini Eggs
1 tsp star sprinkles
edible gold dust for sprinkling (optional)
Mini Eggs Spring Scramble
% of your Guideline Daily Amount (GDA) . To be enjoyed as part of a healthy, active lifestyle.