Mini Egg Magic Bars (7 layer Bars)

These Mini Egg Magic Bars (7 layer bars) are the correct Easter Take care of or an efficient option to make use of up leftover candy. They’ve a hazelnut shortbread base, then a coconut, hazelnut and caramelised chocolate filling, and are accomplished with milk chocolate mini eggs. You can customise these any method that you just like!

Mini Egg Magic Bars

Whats up good day! Merely popping in to share the recipe for these mini egg magic bars with you! Magic bars are generally moreover generally known as seven layer bars, and embrace a base with a condensed milk topping, filled with every kind of ins and outs. This easy magic bar recipe could be made with regardless of candy you’ve got received obtainable.

What are Magic Bars?

Magic Bars, or 7 layer bars are made up of a base (sometimes graham cracker crumb) with a condensed milk filling baked on the best. I was first launched to them by my good buddy Jase a few years up to now, as soon as we received right here up with this Mini Egg mannequin for Easter. Ours has a hazelnut base, after which a coconut, hazelnut, caramelised white chocolate and mini egg filling. It is super easy, and in order that, so good.

Substances in Magic Bars

The simplest half about these Mini Egg magic bars is that you could be really add regardless of you like to them. They’re super forgiving – you merely make and bake off the underside then combine all the topping substances and pop into the oven. Moreover be completely happy to switch up the chocolate that you just use, change the nuts, add fully totally different easter eggs and plenty of others. They could be so, so good with pretzels in there too or one factor salty!

A wee tip that we used which works successfully is to hold once more just a few of the topping substances for after baking. The mini eggs get a bit cracked throughout the oven so for presentation’s sake we added a bit afterward too.

Typically Requested Questions on Mini Egg Magic Bars

Do I’ve to utilize Chopped Nuts?
This recipe makes use of pre-chopped hazelnuts, nonetheless within the occasion you don’t have these, you’ll merely blitz up some roasted hazelnuts until they’re in chunks. You may want 105g full – 30g for the underside, and 75g for the filling.

Can I omit the nuts?
I’ve not tried it nevertheless it certainly must be great – you want in order so as to add a bit further flour to the underside and you will sub them with one factor throughout the filling for those who want, or add in extra chocolate.

Can I add totally different points to the magic bars?
Positive – add regardless of you need! Throw what you’ve got received in your pantry in – chocolate chips, further easter eggs and plenty of others

How do I scale back bars neatly?
A sharp knife is your biggest good buddy when it comes to slicing up bars. I like to do all the vertical cuts first (I reap the benefits of a ruler), after which return in and do the horizontal ones subsequent to cut into bars.

How one can do you retailer mini egg magic bars?
In an airtight container at room temperature works good! These protect super successfully.

For further Easter recipes, attempt,

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Mini Egg Magic Bars

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• Creator: Erin Clarkson

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  Prep Time: quarter-hour

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  Prepare dinner dinner Time: 40 minutes

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  Complete Time: 55 minutes

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  Yield: 12 bars 1x

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  Class: Easter

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  Approach: Baking

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  Delicacies: American

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Description

These Mini Egg Magic Bars (7 layer bars) are the correct Easter Take care of or an efficient option to make use of up leftover candy. They’ve a hazelnut shortbread base, then a coconut, hazelnut and caramelised chocolate filling, and are accomplished with milk chocolate mini eggs. You can customise these any method that you just like!

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Shortbread Base

• 115g unsalted butter, at room temperature
• 60g delicate brown sugar
• ½ tsp salt
• 1 tsp vanilla bean paste
• 170g all-purpose flour
• 30g chopped hazelnuts (we used pre-chopped, see notes)

Filling

• One 14 oz (400g) can of sweetened condensed milk
• 75g chopped hazelnuts
• 120g unsweetened shredded coconut
• 140g caramelised white chocolate (we used Dulcey by Valrhona), roughly chopped
• 330g milk chocolate mini eggs, roughly chopped (1 ½ baggage)
• 1 tsp salt
• Flaky Sea Salt for ending (elective)

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Instructions

SHORTBREAD BASE

1. Preheat the oven to 375°f / 190°c. Grease and line a 9” sq. pan with parchment paper, extending the paper over the sides barely to give you a ‘sling’ to help take away the bars merely once they’re achieved.
2. Throughout the bowl of a stand mixer fitted with the paddle attachment, beat collectively the butter, sugar, salt, and vanilla bean paste until delicate and fluffy. Add throughout the flour and mix to combine. Add the chopped hazelnuts and mix briefly to incorporate.
3. Press the underside into the pan, packing it in with the underside of a measuring cup or an offset spatula.
4. Prick the underside successfully all through, then bake for quarter-hour. Take away from the oven and put apart to relax for 5 minutes.

TOPPING AND ASSEMBLY

1. Drizzle 2-3 Tbsp of condensed milk over the great and comfy shortbread base, and unfold with a pastry brush or offset spatula.
2. Take away a small handful of each of the topping parts (chopped nuts, coconut, caramelised white chocolate and mini eggs) to positioned on prime of the bars, then place the remaining in a medium sized bowl, add the salt, and toss successfully to combine. Add the remainder of the condensed milk, and mix successfully until blended and all of the items is successfully coated.
3. Change the topping mixture to the pan, and simple down successfully with an offset spatula, packing it in just.
4. Sprinkle with the reserved filling substances.
5. Bake the bars for 18-20 minutes, until the sides are golden brown and the coconut on prime of the bars is starting to flip barely golden.
6. Take away from the oven and sprinkle with flaky sea salt. Cool absolutely sooner than eradicating and slicing using a sharp knife.

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