The Cadbury Mini Eggs Cookbook

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Put the Cadbury Mini Eggs into a sealable plastic bag and smash them into medium and small pieces with a rolling pin or meat mallet. Arrange most of the crushed Cadbury Mini Eggs over the biscuit base and pour the cheesecake mixture over the top. Chill the cheesecake in the fridge overnight until it is set. Sprinkle it with the remaining crushed Cadbury Mini Eggs and serve it cut into slices. Put the digestive biscuits into a sealable plastic bag and bash them with a rolling pin until you have a mixture of different-sized pieces. You want some quite big crunchy pieces – not just crumbs. To make the chocolate frosting put all the ingredients into a bowl and beat until they are smooth with a hand-held electric whisk.

With 60 mouthwatering recipes for all baking levels of expertise, the new cookbook will get the whole family together in the kitchen. To make the base crush the gingernuts with a rolling pin and stir in the melted butter. Press the mixture into the base of the lined tin and level the top. Chill the base in the fridge while you make the filling. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease two 18cm sandwich tins and line them with baking parchment. Grease a bowl with a 6cm base and line it with cling film. Put the chocolate mixture into the bowl and mould it around the base and sides, raising it above the edge of the bowl to make a nest. Chill the bowl in the fridge for an hour or until the mixture has set hard. Chill the mixture in the fridge for 2–3 hours (or overnight) until it is set. Cut it into 24 squares and store them in an airtight container in the fridge.Put the chocolate squares in a large glass bowl and microwave them for 20–30 seconds. Take out the bowl and stir the chocolate, then repeat until it is all melted. Alternatively, place the bowl over a pan of gently simmering water until the chocolate has melted. In a clean dry bowl, beat the cream with a hand-held electric whisk until it stands in stiff peaks.

To make the nest melt the chocolate in a heatproof bowl over a pan of simmering water. Alternatively, melt it in a bowl in a microwave in 30-second bursts, taking out the bowl and stirring the chocolate between bursts. Take the bowl off the heat and stir in the shredded wheat until it’s well coated.

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Preheat the oven to 180°C/160°C fan/gas mark 4. Lightly oil a 20cm square cake tin and line it with baking parchment. verifyErrors }}{{ message }}{{ /verifyErrors }}{{ We hope to inspire more people than ever before to create some delicious Cadbury Mini Eggs treats as part of their Easter celebrations. The cookbook is filled with a wide selection of recipes meaning there’s something for everyone." Spread the frosting over the cake and cut it into 16 squares. Place a mini egg on each square. Store the cake in a sealed container in the fridge for 3–4 days.