Method

1. Unwrap the Easter eggs and carefully cut off the tops. Place each Easter egg into an egg cup. Set aside.

2. Combine caramel and boiling water in a bowl. Whisk until smooth (if necessary, add extra water to form a smooth consistency). Set aside to cool.

3. Spoon caramel mixture into the Easter eggs.

4. Toast the halved hot-cross buns until golden and crisp. Cut into thin fingers.

5. Serve the hot cross bun fingers with the caramel filled eggs.

Ingredients

8 chocolate Easter eggs

380g can Caramel Top & Fill

1 tbsp boiling water

6 Yarrows Mini Spiced Hot-Cross Buns, halved

Ingredients

8 chocolate Easter eggs
380g can Caramel Top & Fill
1 tbsp boiling water
6 Yarrows Mini Spiced Hot-Cross Buns, halved

Method

  1. Unwrap the Easter eggs and carefully cut off the tops. Place each Easter egg into an egg cup. Set aside.
  2. Combine caramel and boiling water in a bowl. Whisk until smooth (if necessary, add extra water to form a smooth consistency). Set aside to cool.
  3. Spoon caramel mixture into the Easter eggs.
  4. Toast the halved hot-cross buns until golden and crisp. Cut into thin fingers.
  5. Serve the hot cross bun fingers with the caramel filled eggs.

Notes

Tip

Note, use any leftover caramel sauce to drizzle over ice-cream, pancakes or toasted crumpets

Did you enjoy this recipe?

Click on a star to rate it!

Average rating 4 / 5. Vote count: 2

No votes so far! Be the first to rate this recipe.

Leave a Review

Love these healthy recipe ideas?

Join today for exclusive healthy recipes and tips that matter to locals like you

Keep updated with the latest special offers and promotions from IGA