Recipe: About This Chocolate Easter Egg Slice Recipe »
This delicious Easter egg slice is an absolute crowd pleaser and made using simple ingredients. It uses lots of solid Easter eggs with a cookie base, a magical caramel layer and toasted coconut topping. If you love a classic Aussie slice then look no further.
This chocolate slice is a twist on a classic Australian slice. It features a layer of cookie on the base, then a layer of solid Easter eggs, shredded coconut and condensed milk baked to form a caramel. I'm also sharing Thermomix directions for this easy baked chocolate slice!
As soon as I tried Laura's slice I had to make it. I loved the effect of slicing through it and seeing all of the Easter eggs. This is great for if you have a surplus of solid Easter eggs as this recipe uses up a lot of solid eggs!
Plain all purpose flour - just regular wheat flour will do!
Sugar - We use caster or superfine sugar so that the sugar melts into the base.
Butter - I prefer salted butter to balance the sweetness.
Egg yolk - We only need the yolk here.
Ice water - Make sure the water is cold, better for pastry making or it will melt the butter too easily
Solid Easter eggs - We are using those small solid Easter eggs usually used for Easter egg hunts. The biggest thing with these is unwrapping them (I got Mr NQN to unwrap them!).
Shredded coconut - Plain shredded coconut (unsweetened) works for this slice. Sweetened coconut may make this slice too sweet.
Sweetened condensed milk - Some tins are slightly less than 400g/14ozs but these will do.
1 - This slice recipe uses 650g or 1.4lbs of solid Easter eggs! So yes it is chocolatey but isn't that what Easter is all about? ;)
2 - The Easter egg layer is made up of solid small, Easter eggs. Hollow Easter eggs won't work for this slice as they will not hold their shape.
3- When you line the baking tin make sure to leave a couple of inches overhang of parchment which makes it easy to lift out.
4 - The caramel that forms can get a bit sticky so you will have to run a sharp knife around the edge of the slice to release any caramel bits.
5 - This chocolate slice is best made a few hours ahead so that it has time to firm up in the fridge or freezer before serving. It's important to cool the slice and then let it set in the fridge for a few hours. If you don't have a lot of time you can place it in the freezer for 30-45 minutes.
6 - You can make this slice in parts - for example you can bake the base and then top it with Easter eggs, coconut and condensed milk another day if you want to break up the steps.
7 - Once set, this slice can be stored at room temperature in an airtight container for up to 1 week.
8 - I cut this up into 16 squares but I actually recommend cutting it up into smaller ones like Laura does. This is a very sweet slice and a little bit goes a long way!
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus cooling time
Cooking time: 45 minutes
Makes 16 or 24 pieces
Step 1 - Line a 20x20cm/8x8 inch square tin with parchment on the base and sides with a couple of inches overhang. Preheat oven to 160C/320F fan forced or 180C/350F conventional. Place the flour, sugar, butter and salt in a food processor and pulse until you get fine breadcrumbs (Thermomix: 10 seconds, speed #5).
Step 2 - Add the egg yolk and half of the water and pulse until it starts to come together (Thermomix: 10 seconds, speed #5). If it needs more water add it otherwise press this mixture into the prepared tin. Smooth the top with an angled spatula. Bake for 15 minutes, then cool for 15 minutes.
Step 3 - While the slice is baking and cooling, unwrap the chocolate eggs. Once the slice has cooled off place the solid chocolate eggs on top in a single layer keeping them fairly tightly packed (see above). Sprinkle shredded coconut on top and drizzle over with the condensed milk. Bake for 30 minutes. Cool in the tin and refrigerate to set completely.
Storage: this slice can be stored at room temperature in an airtight container for up to 1 week.
This recipe came from Laura and I actually made this last year. She and LimaLimaDelta came over on the Easter sunday and she brought with her a big box of chocolate easter eggs. "I bought too many!" she said. She makes this slice every year and she brought some of it for me to try.
I'm not usually a big consumer of sweet slices, one piece is good for me but this was very addictive. I don't know if it was the coconut or the whole solid chocolate eggs but it was very moreish. And rapidly the three pieces that she gave me vanished without a trace! I love the bite of the solid chocolate eggs and the nuttiness of the coconut roasted until golden.
So tell me Dear Reader, do you buy a lot of Easter eggs every Easter? Do you like sweet slices?
Chocolate Easter Egg Slice was written by Lorraine Elliott and published on Monday, March 9, 2026 in Delicious Recipes, Thermomix, Chocolate and Easter Recipes.
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