Chewy Chocolate Mini Egg Blondie Bars

Chewy Chocolate Mini Egg Blondie Bars
Following on from the success of last years Mini Egg Crunch Bars (aka Easter Rocky Road), I wanted to develop a new mini egg creation in time for Easter (we much prefer mini eggs to creme eggs in this house!).

These Chewy Chocolate Mini Egg Blondie Bars are squidgy, chocolatey and absolutely yummy and would make an ideal bake for the Easter weekend.  We are away in the Lake District the week before Easter (our first trip to the Lakes!), so I've made a batch of these and stashed them away in the freezer ready to pull out as soon as we get home from our hols.

Chewy Chocolate Mini Egg Blondie Bars

TOP TIPS FOR MAKING MINI EGG BLONDIE BARS

  1. The mixture is very sticky so I found it easier to press it into the tin with my hand. Make sure you spread it out to all the corners.
  2. I added 100g milk chocolate chips to the mixture but you could add white or dark choc chips if you prefer.
  3. Reserve some of the mini eggs for scattering on top, but make sure you press them into the mixture slightly to stop them burning.
  4. These bars freeze really well so make a batch now and pull them out over the Easter weekend for your family and friends to enjoy.

OTHER EASTER RECIPES YOU MIGHT LIKE

Chewy Chocolate Mini Egg Blondie Bars

CHEWY CHOCOLATE MINI EGG BLONDIE BARS




print recipe
Mini Egg Blondie Bars

Chewy Chocolate Mini Egg Blondie Bars

A perfect bake for Easter! Chewy Chocolate Mini Egg Blondie Bars
Ingredients
  • 275g Plain Flour
  • 1 TSP Bicarbonate of Soda
  • 115g Butter, melted
  • 75g Golden Caster Sugar
  • 125g Light Brown Sugar
  • 2 Eggs
  • 1 TSP Vanilla Extract
  • 300g Mini Eggs, chopped
  • 100g Milk Chocolate Chips
Instructions
Step 1: Preheat the oven to 190°c (170°C fan) and line a 20cm square tin with baking paper. Sieve the flour into a large bowl and stir through the bicarbonate of soda, set aside.Step 2: In another bowl mix together the melted butter and sugars (I use an electric whisk for this) until creamy. Stir in the eggs and vanilla extract.Step 3: Mix the wet ingredients into the flour and stir until a soft sticky dough like mixture is formed. Stir through the mini eggs and choc chips (reserving a handful of mini eggs for the top), then press the mixture into the tin, scattering the reserved mini eggs on top. Bake for 20 mins and allow to cool overnight before cutting into squares.

Details
Prep time: Cook time: Total time:
Yield: 12 bars


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Chewy Chocolate Mini Egg Blondie Bars


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Meal Plan 20th - 26th March 2017

Meal Plan

I haven't posted a meal plan for a while but judging by the state of our bank account, this week will need to be frugal! We've just booked an Easter break to the Lake District (our first ever visit), hence the rather dire money situation. This week we'll be living out of the cupboards and freezer (barring fresh fruit and milk) so the meal plan is full of cheap, healthy and easy meals to tide us over until payday on Friday.

As well as spending much of the weekend working out our Lake District itinerary (and watching the Rugby obviously), I've also done a bit of Easter baking. Following on from the success of last years Mini Egg Crunch Bars, I've developed another mini egg creation. I'll pop the recipe for the Chewy Chocolate Mini Egg Blondies on the blog next week so keep an eye out.

Mini Egg Blondies

WHAT WE'RE EATING THIS WEEK

Monday 20th March
Veggie Noodle Stir Fry

Tuesday 21st March
Chorizo, Bean and Sweet Potato Stew

Wednesday 22nd March

Thursday 23rd March
Fish Fingers, Wedges and Peas

Friday 24th March

Saturday 25th March
Meal out (celebrating Mothers Day a day early as I'm taking eldest to a Gymnastics Competition on Sunday)

Sunday 26th March
I'll be enjoying Mothers Day at an all day Gymnastics competition...hoping hubby might make a nice meal for when we get home!

Slow Cooker Chicken & Sweet Potato Korma

Slow Cooker Chicken and Sweet Potato Korma
I'm back (promise this time!) after a rather longer than intended blogging break. A break that was meant to last a week to coincide with the kids half term, somehow turned into a month (ooops). If there is such a thing as Bloggers Burn Out, I definitely had it. Back raring to go now though!

I'm kicking off my return to all things blogging with this yummy and super easy Slow Cooker Chicken & Sweet Potato Curry. This recipe is perfect for fussy veggie hating little ones as the sweet potato cubes almost melt into the korma sauce, creating a lovely thick, tasty and nutritious curry, with hardly any visible signs of sweet potato (you can mash up the last little bits if any remain...can you tell I have a fussy one to contend with myself!?).

I cheat and use a good quality korma curry paste in this, but if you have the time and inclination feel free to make your own.

Slow Cooker Chicken and Sweet Potato Korma

TOP TIPS FOR MAKING THIS SLOW COOKER CHICKEN AND SWEET POTATO CURRY

  1. Try adding butternut squash cubes instead or as well as the sweet potato.
  2. A handful of frozen peas chucked in for the last hour of cooking adds some extra goodness and colour to the korma.
  3. If you like your curry a bit hotter and your kids can handle it, add 1 chopped red chilli to the slow cooker pot.
  4. Serve the curry with basmati rice, naan breads and lots of mango chutney.
  5. Any leftovers can be frozen, but it will happily keep in the fridge for a couple of days.

OTHER CURRY RECIPES YOU MIGHT LIKE

  1. Spicy Sweet Potato, Spinach and Chickpea Curry for Jam and Clotted Cream
  2. Slow Cooked, Low Fat Lentil Curry from A Mummy Too
  3. Lamb Keema from Taming Twins
  4. Malaysian Chicken Curry from A Glug of Oil
  5. Fruity Sausage Curry from Jam and Clotted Cream
Slow Cooker Chicken and Sweet Potato Korma

SLOW COOKER CHICKEN & SWEET POTATO CURRY




print recipe
Slow Cooker Chicken & Sweet Potato Korma

Slow Cooker Chicken & Sweet Potato Korma

A child friendly slow cooker chicken and sweet potato korma.
Ingredients
  • 1kg Chicken Breasts, chopped into large chunks
  • 2 Large Sweet Potatoes, peeled and cubed into 2cm dice
  • 2 Garlic Cloves, chopped
  • 1 Onion, chopped
  • 2cm Piece of Ginger, peeled and grated
  • 5 TBSP Korma Curry Pasta
  • 300ml Chicken Stock
  • 6 TBSP Ground Almonds
  • 5 TBSP Double Cream
  • 2 TBSP Chopped Coriander to serve
Instructions
Step 1: Place the chicken, sweet potato, onion, garlic and ginger in a large slow cooker pot.Step 2: In a jug mix together the stock, korma paste, ground almonds and pour over the chicken. Cook on low for 6-8 hours.Step 3: Mix through the double cream then serve with the chopped coriander.

Details
Prep time: Cook time: Total time:
Yield: 6 adult portions


Pin the Slow Cooker Chicken and Sweet Potato Curry for later...

Slow Cooker Chicken and Sweet Potato Korma

Slow Cooker Chicken and Sweet Potato Korma

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