• Method

  1. Preheat the oven to 180C/160 Fan, and line a 20cm tin with baking paper.
  2. Beat the butter and sugar together until light and fluffy, then quickly beat in the eggs, baking powder, milk and vanilla essence. Stir in the oats and flour, followed by the crushed Mini Eggs, making sure they are evenly distributed throughout the mixture.
  3. Pour the mixture into the baking tin and smooth across the top.
  4. Bake for 20 minutes, then remove from the oven and quickly place the 16 reserved mini eggs on the top, gently pressing them into the traybake so when you cut them into squares there is one chocolate egg on the top of each slice.
  5. Pop back into the oven for a final five minutes, then remove and leave to cool completely before cutting into 16 squares.
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