Easter Toffee Bombs
Crispy chocolate, creamy ice-cream and a burst of chewy toffee – Happy Easter!
These Easter Toffee Bombs are perfect Easter Sunday dessert for the Brisbane heat! They’re also perfect if, like me, you’re not very good at craft, cooking or anything that requires any degree of hand-eye co-ordination! And there is absolutely no way your kids won’t go nuts over them.
12 “Hunting Eggs”
24 tablespoons of vanilla ice-cream
12 teaspoons golden syrup or other filler (caramel, cookie crumbs, milo – anything you like!)
With a hot knife, cut the Easter Eggs along their “seams”
Place egg halves in freezer for about ten minutes
Using two tablespoons scoop out and shape ice-cream to fit into the eggs. Note the colder the ice-cream the better
Level ice-cream to avoid spilling
Pop back in the freezer for one hour – deep freeze is best!
With the end of a spoon or similar, poke a hole in the middle of the ice-cream
Add your filler. Golden Syrup when frozen turns into sticky toffee and is delightful.
Lay carefully so that the eggs are “on their back” to avoid any leakage while they refreeze
Pop back in the freezer for at least two hours until frozen solid.
Wrap in aluminum foil and keep deep in the freezer until ready to eat.
The next biggest challenge is stopping the kids from eating them all at once.
More easy after school snacks
- Fairy bread baked donuts
- Easy mini zucchini quiche
- Macadamia craisin biscuits
- Easy muesli bar recipe
- Banana strawberry bread
- Apple doughnut recipe
- Peanut butter milkshake recipe
- Little mason jar nachos
- Sundried tomato zucchini muffins
- Pizza toasties
- Choc chickpea fudge recipe
- Vegemite scrolls
- Easter Bunny Biscuits
- Mini Carrot cakes