• Method

These no-bake Easter cookies – filled and topped with Mini Eggs – are super-easy and take no more than 10 minutes to make.
  1. Line two baking trays with baking paper.
  2. Melt the butter in a saucepan, then add in the sugar, cocoa and milk. Let it come to a rolling boil, then let it boil for two minutes – keep an eye on it to make sure it doesn’t boil over.
  3. Remove from the heat stir and stir in the peanut butter until it melts, then add the oats, vanilla and 100g of the Mini Eggs.
  4. Quickly scoop up ice cream scoops of the mixture and drop onto the baking trays. Flatten slightly using the bottom of a glass, and top with a few pieces of Mini Egg.
  5. Allow to cool on the worktop, or pop into the fridge for a few minutes if you’re in a rush to eat them!
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