Mini Egg Nanaimo Bars!!!!! Yes, you read that correctly!

Mini eggs - they’re my addiction! Normally I would be in the midst of making a zillion mini egg cakes and bunny shaped sugar cookies, but alas it’s quarantine! Now I have a ridiculous amount of mini eggs and all I want to do is eat them by the handful…which I do, but we should bake some too! Genius idea - MINI EGG NANAIMO BARS! It came to me as I was eating mini eggs out of a bowl like they were cereal and they are HEAVENLY!

Mini Egg Nanaimo Bars before slicing!

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Mini Egg Nanaimo Bars

Yield: 8”x8” pan

Preheat your oven to 350*F

Base:

• 1 cup Graham Cracker Crumbs

• 3/4 cup Sweetened Coconut (or unsweetened)

• 1/2 cup Toasted Almonds, chopped up (can substitute another nut, or replace with graham cracker crumbs)

• 1/4 cup Cocoa Powder

• 1/4 cup Sugar

• 1/4 teaspoon Salt

• 1/3 cup Butter, melted

• 1 Egg

Icing Filling:

• 1/2 cup Butter, soft

• 2 Tablespoons Hot Chocolate Powder (or 1 Tablespoon Cocoa powder)

• 2 Tablespoons Milk

• 1 teaspoon Vanilla

• 2 cups Icing Sugar

• 1/4 cup Crushed Mini Eggs (I crushed them in a food processor)

Chocolate Topping:

• 3/4 cup Dark Chocolate (semi-sweet Chocolate chips will work great!)

• 1.5 Tablespoons Butter

• 2 Tablespoons Crushed Mini eggs

• Roughly chopped mini eggs for top decor ~ 1/4 cup

1. In a bowl combine the base dry ingredients - graham cracker crumbs, coconut, almonds, cocoa, sugar, and salt. Stir to combine.

2. Add your melted butter and egg, and stir until combined.

3. Pour your base mixture into a parchment lined 8”x8” baking pan, and using your hands press it evenly over the base of the pan until its evenly covered and compacted.

4. Bake your base for about 10-15 minutes until it feels firm and you can’t see any liquid bits. Let cool.

5. Once your base is cool, in the bowl of a mixer combine your icing filling ingredients. Start with the milk and hot chocolate powder, stir them together to moisten the powder, then add all the other ingredients - butter, icing sugar, mini eggs, and vanilla extract. Mix on medium high speed until light and fluffy looking 4-6 minutes.

6. Smear the icing filling on top of your cooled base and evenly spread it out, trying to make the top as smooth as possible. Chill until firm, at least 30 minutes.

7. In a microwaveable bowl, or a double boiler (if you want to use a stove), melt together your chocolate and butter until fully melted.

8. Stir in the crushed mini eggs to the chocolate and quickly spread on top of the firm icing layer.

9. Sprinkle with more chopped mini eggs!

10. Chill until set, ideally 4 hours.

11. Cut and eat! These also freeze great!

I love mini eggs! I love Nanaimo bars! Let's combine them into a crazy delicious Easter treat!