Easter millionaire’s squares
These colourful no-bake squares are the perfect treat – great for when friends come round, or if you’re visiting family over the Easter break.
MAKES 9-16 PREP 30 mins plus 2 hrs chilling
NO COOK EASY V
100g unsalted butter
100g dark chocolate, chopped into small pieces
100g marshmallows (vegetarian, if needed)
125g crispy rice cereal
For the caramel layer
397g can condensed milk
100g unsalted butter
100g light brown soft sugar
For the topping
300g white chocolate, broken into pieces
a mixture of food colouring gels (we used pink, yellow, green and blue)
mini chocolate eggs, to decorate (optional)
1 Line a 20cm square cake tin with baking parchment. Tip the butter, dark chocolate and marshmallows into a saucepan over a low heat and warm for 2-3 mins, stirring occasionally until melted together. Watch closely to ensure the mixture doesn’t catch. Remove from the heat and leave to cool for a few minutes.
2 Tip the cereal into a large bowl and pour over the warm melted chocolate mixture. Stir well with a silicone spatula until all the cereal is coated. Tip the mixture into the prepared tin and use the back of a spoon to press it firmly into the base and sides. Put in the fridge while you prepare the caramel layer.
For the caramel, pour the condensed milk into a deep saucepan along with the butter and sugar. Warm over a low heat, stirring with a spatula until the butter has melted. Turn the heat up to medium and simmer for 5-10 mins until the mixture thickens and turns golden – when it’s ready, a line should form when you run your spatula along the base. (Don’t worry if there are some darker specks, just keep stirring the caramel so it doesn’t burn.)
