I know Easter is early this year, but it has totally snuck up on me! March? Already? Sheesh. Days are getting shorter, darker, colder, but somehow I’m still in denial about our Indian Summer (although quite honestly I’ll be glad to see the back of our heatwaves…until mid-August when I’m knee deep in red Thorpdale mud and a bored toddler inside all day).
But, Easter! Sugar, chocolate, bunnies, new life, eggs, sweetness… I’ve gone into a very late baking blitz for Easter this year, just a few sweet things to nibble on over the long weekend. I actually had grand plans of making a ‘white Christmas’ rice bubble slice in December (ha!), but it’s morphed into an Easter slice of sorts instead. Squares of this will be popped into my nieces Easter baskets I have for them (along with some of these homemade Easter eggs probably) and next year I might even let Eleanor help me make them – this year any sort of baking has been done while she’s asleep! I’m such a mean mummy. Sorry, Blossom. Baking with the toddler, must do more of it. Maybe when we’re stuck inside through the long Gippsland Winter.
White Bubble Easter Slice
90g rice bubbles cereal
250g Copha (or coconut oil, I only had 140g of Copha leftover from some other creation so used 110g of coconut oil to substitute)
75g mini pink and white marshmallows 150g white chocolate chips
Your choice of hundreds and thousands, cachous or decorative baking sprinkles (I used some purple and mint sanding sugar, as well as pink and white sugar hearts which I got in a pack from Aldi)
Melt your Copha/coconut oil over medium heat until fully melted and liquid. In a large bowl, pour the mixture over your rice bubbles until fully combined, then stir through your chocolate, marshmallows, sprinkles etc. You may want to cool your Copha/coconut oil mixture a bit first so as not to melt the chocolate and sprinkles and cachous and end in a big rainbow mess (or you might like that!)
Refrigerate overnight and then slice into squares for eating. You could also put halved mini Easter eggs in, or nuts or dried fruit if that takes your fancy.
This Easter we will celebrating at Grandi’s, and down the creek, with a big egg hunt for the cousins and fish tacos for Good Friday. I am yet again trying my hand at hot cross buns, which I know I will instantly regret. I seem to attempt it every second year (last year was an off year!) so I’ll see how I go…I generally always fail and declare that I will never again attempt…only to put off for one year before I re-attempt. So, any tips greatly appreciated!
Happy Easter, I hope the bunny finds you wherever you’re spending the four day weekend, and is suitably generous and chocolate-coma-inducing.