Milk Chocolate Christmas Mini Egg Magic Bars

Shortbread base topped with a 'magic' layer - shredded coconut, chopped hazelnuts, chooped chocolate, peppermint candies, and milk chocolate mini eggs. These come together quickly and are the perfect holiday treat.

Hi! Happy Tuesday! Things are starting to wrap up here now that we are getting toward the pointy end of things. I am going away for a few days to work on a fun project, and then when I get back there’s only a few more days until Christmas! I am hoping to take a few days off between Xmas and New Years, and I am so, so ready for a little break.

I popped around to Jase’s earlier this week and we banged out this variation on these magic bars that we made a few months ago just before easter. Turns out a Christmas version of the very popular mini eggs exists, so we whipped up a christmas variation - adding some cocoa to the shortbread base, white and dark chocolate to the filling, and crushed peppermint candies for a little festive finish.

These are super easy to make - the shortbread base comes together very easily, and is baked off, then topped with the ‘magic’ layer - a whole bunch of deliciousness, bound together with condensed milk. It is baked until it is sticky and slightly golden, and then once cooled, it is sliced to reveal all the treats jammed into the filling. These are super super yum, and so simple to make, so would make the perfect addition to your holiday baking schedule!

A few wee tips:

• You can really make these your own, by adding whatever you like. If you don’t have caramelised white chocolate, you could add milk chocolate, or dark chocolate, or regular chocolate. They would work great to use up any leftover easter chocolate. Same goes with the nuts - if you are allergic, or you don’t like them, leave them out or sub them with something else.
• We used Cadbury mini eggs in this recipe! The ones that go into the oven whole may crack a little, so we added some extra on the top too once they were baked, for the #instagram. This is totally optional, but IMO you can’t go wrong with too many eggs.
• The base definitely doesn’t need to be made in a stand mixer if you don’t have one - an electric mixer or just a wooden spoon and some elbow grease would be fine!
• We used the pre-chopped hazelnuts, but if you don’t have those, you can just blitz up some roasted hazelnuts until they are in chunks. You will need 105g total - 30g for the base, and 75g for the filling.

Milk Chocolate Christmas Mini Egg Magic Bars

• Author: Erin Clarkson
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 12 Bars 1x

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Description

Shortbread base topped with a 'magic' layer - shredded coconut, chopped hazelnuts, chooped chocolate, peppermint candies, and milk chocolate mini eggs. These come together quickly and are the perfect holiday treat.

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Ingredients

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Shortbread Base

• 115g unsalted butter, at room temperature
• 60g light brown sugar
• ½ tsp salt
• 1 tsp vanilla bean paste
• 150g all-purpose flour
• 30g dutch process cocoa
• 30g chopped hazelnuts (we used pre-chopped, see notes)

Topping

• One 14 oz (400g) can of sweetened condensed milk
• 75g chopped hazelnuts
• 120g unsweetened shredded coconut
• 70g white chocolate, chopped
• 70g dark chocolate, chopped
• 330g milk chocolate mini eggs, roughly chopped (1 ½ bags)
• 40g crushed peppermint candies
• 1 tsp salt
• Flaky Sea Salt for finishing (optional)

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Instructions

SHORTBREAD BASE

1. Preheat the oven to 375°f / 190°c. Grease and line a 9” square pan with parchment paper, extending the paper over the sides slightly to give you a ‘sling’ to help remove the bars easily when they are done.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, salt, and vanilla bean paste until light and fluffy. Add in the flour and cocoa and mix to combine. Add the chopped hazelnuts and mix briefly to incorporate.
3. Press the base into the pan, packing it in with the base of a measuring cup or an offset spatula.
4. Prick the base well all over, then bake for 15 minutes. Remove from the oven and set aside to cool for 5 minutes.

TOPPING AND ASSEMBLY

1. Drizzle 2-3 Tbsp of condensed milk over the warm shortbread base, and spread with a pastry brush or offset spatula.
2. Remove a small handful of each of the topping components (chopped nuts, coconut, white and dark chocolate, and mini eggs) to put on top of the bars, then place the rest in a medium sized bowl, add the salt, and toss well to combine.
3. Add the remainder of the condensed milk, and mix well until combined and everything is well coated.
4. Transfer the topping mixture to the pan, and smooth down well with an offset spatula, packing it in slightly
5. Sprinkle with the reserved filling ingredients.
6. Bake the bars for 18-20 minutes, until the edges are golden brown and the coconut on top of the bars is starting to turn slightly golden.
7. Remove from the oven and sprinkle with flaky sea salt. Cool completely before removing and slicing using a sharp knife.

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Keywords: magic bars, christmas, mini eggs, coconut, 7 layer bars, shortbread