Time for a Treat

Featuring all of your favourite Easter chocolates, our easy-to-make recipes are perfect when you fancy something sweet

M&M’s Eggs cookie cups

Crunchy sugar shells with melting chocolate centres nestled in crumbly biscuit nests – perfect for an Easter treat

MAKES 12 | READY IN 25 MINS, PLUS COOLING | PRICE PER SERVING 13p

● 125g Asda Best for Baking Biscuits & Pastry at room temperature, plus extra for greasing

● 75g light brown soft sugar

● 220g self-raising flour

● 2tbsp semi-skimmed milk

● 80g pack M&M’s Eggs

1. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 12-hole bun tin.

2. In a large bowl, beat the Best for Baking Biscuits & Pastry together with the sugar until the mixture is smooth and creamy.

3. Beat in the flour and the milk until you get a smooth dough. Roll into 12 balls.

4. Press each dough ball into the bun tin, creating a hollow in the centre with your thumb. Arrange 3 of the mini eggs in each ‘nest’.

5. Bake for 12-15 mins, until golden around the edges. Cool in the tin, then serve.

Maltesers Teasers & Galaxy Golden Eggs rocky road

Malty crunch and caramel eggs take the classic no-bake fridge cake to an indulgent new level

MAKES 49 PIECES | READY IN 20 MINS, PLUS CHILLING | PRICE PER SERVING 7p

● 80g Flora Light spread

● 2tbsp golden syrup

● 200g dark chocolate

● 100g McVities Rich Tea Lights, roughly crushed

● 100g pink and white mini marshmallows

● 35g Maltesers Teasers bar, roughly chopped

● 56g Galaxy Golden Eggs

1. In a pan, melt the Flora Light, golden syrup and chocolate over a low heat. Stir until smooth. Cool for 10 mins.

2. Meanwhile, line a 24cm square shallow cake tin with baking paper.

3. Mix in the biscuits, the mini marshmallows and half the chopped Teasers bar. Smooth into the tray.

4. Sprinkle over the remaining Teasers and the golden eggs. Chill in the fridge overnight.

5. Carefully lift the rocky road out of the tin. On a chopping board, cut into 7 long bars; cut each bar into 7 to create 49 pieces.

6. The rocky road will keep in an airtight container for up to 7 days.

Cadbury Creme Eggs frozen yogurt bark

Melt-in-the-mouth shards of creamy vanilla and chocolate frozen yogurt are topped with gooey creme egg chunks for added wow-factor

SERVES 12 | READY IN 10 MINS, PLUS FREEZING | PRICE PER SERVING 28p

● 500g tub Asda Fat Free Greek Style Yogurt

● 2tsp cocoa powder

● 1tsp vanilla extract

● 5 Cadbury Creme Eggs, foil removed, roughly chopped into halves and quarters

1. Line a large, deep baking tray with baking paper.

2. Put ⅓ of the yogurt into a bowl and stir in the cocoa powder until smooth.

3. Mix the vanilla into the remaining yogurt then pour into the tray. Dollop the cocoa yogurt around the tray and swirl into the vanilla yogurt with a spoon.

4. Dot the creme egg pieces over the yogurt, drizzling some of the fondant filling across the top to decorate.

5. Put the tray in the freezer, making sure it’s flat. Freeze the mixture for at least 4 hrs until solid. Break the bark into pieces and serve immediately.

Cadbury Mini Eggs trail mix

Popcorn and cereal add a tasty toasted flavour to this chocolatey creation

SERVES 10 | READY IN 25 MINS, PLUS COOLING | PRICE PER SERVING 20p

● 50g white chocolate

● Pink gel food colouring

● 50g Asda Coconut & Vanilla Flavour Popcorn

● 75g Asda Frosted Wheaties

● 80g Cadbury Mini Eggs

1. Melt the chocolate in a glass bowl over a pan of simmering water – don’t let the bowl touch the water. Stir, cool slightly, then stir in a few drops of the food colouring until the chocolate turns pastel pink.

2. Spread out the popcorn and wheaties on a baking tray in an even layer. Use a fork to drizzle with the melted chocolate. Leave for 20 mins to allow the chocolate to set.

3. Break up any large chunks of the popcorn mixture. Serve in small sharing bowls, topped with the mini eggs.