Okay so I’ll admit it now, these don’t fit in to my ethos of trying to provide healthy recipes on this blog, but hey, it’s Easter and well who doesn’t love chocolate… These are really easy to make, and a great recipe to make with the kids.
Usually these are made in cupcake cases, but I wanted to try something different and these work nicely as tray bake-style squares. These delicious treats are suprisingly moist and chewy.
Makes 15-18 Squares
500g Milk Chocolate, any will do (I used value chocolate), roughly broken up
12 Shredded Wheat, broken up finely in a large mixing bowl
2 Tsp Runny Honey
2 Tbsp Reduced Fat Creme Fraiche and 4 Tbsp of Milk OR 4 Tbsp of Single Cream
Mini Eggs to decorate
Begin by lining a small baking tray (about 2 cm deep) with greaseproof paper, or cling film.
Then start melting your chocolate. The best way to do this is to have a pan with a small amount of water in and a Pyrex /Glass dish over the top, bring to a rolling boil, making sure the water doesn’t touch the bottom of the dish. Add your chocolate to the Pyrex dish and stir well until melted entirely.
Meanwhile, gently warm the milk and creme fraiche until it just starts to boil.
Add the honey to the chocolate and stir through. Whisk in the warm milk/creme fraiche mixture.
N.B if your chocolate turns in to a thick frosting-like consistency do not panic; whisking in the cream mixture will return it to a lovely smooth, runny chocolate again.
Reserve a couple of tablespoons of your chocolate in a bowl, you’ll need this later for sticking the mini eggs on.
Stir the rest of your chocolate mixture into the broken up shredded wheat and mix well until all the shredded wheat is well coated. Spoon the mixture into the lined tray and push down to fill the tray and even it all out to an even thickness. Use a sharp knife to mark out your squares, then put your tray in the fridge for a least an hour to set.
Reheat your chocolate in the microwave so it is runny again. Remove the tray from the fridge and use the melted chocolate to glue 2 or 3 mini eggs on to each square. Pop back into the fridge for about 10 minutes just to set the chocolate ‘glue’, then enjoy!
Nutrition per serving (using milk/creme fraiche) and with 3 mini eggs per square (based on 18); 259kcal, 12g fat (based on 15); 305kcal, 14g fat