Baking With Jeanette & Tracy;How to Make Creme Egg Blondies & Donut Cereal Nests

Welcome to Baking With Jeanette & Tracy;How to Make Creme Egg Blondies & Donut Cereal Nests
#easter #cremeegg #minieggs

I do not own the rights to these recipes or images used you can find them here;
https://www.effortlessfoodie.com/creme-egg-blondies/
https://domesticgoddesque.com/2014/04/quick-donut-cereal-crispie-nests/

For the Donut Nests
Ingredients
2 Mars Bars (I think that this is a Milky Way Bar in the US)
25g butter
1 tbsp Golden Syrup
1.5 cups cereal
Egg confectionery to decorate
Instructions
Put the chopped Mars Bars, butter and syrup in a pan and melt together over a gentle heat.
Crush the cereal in a bowl (if using smaller, less square cereal, you won;t need to do this!)
The nougat in the Mars Bar will stay a bit lumpy, but don't worry, beat the chocolate mix firmly then tip into the bowl with the cereal.
Mix well so that all the cereal is coated.
Put spoonfuls of mix into greased donut-shaped cake tin holes and press down firmly.
Put in the fridge until chilled.
There is a little challenge in extracting the cakes from the tin: I found the key is greasing with cake-bakers greasing spray, and a small plastic knife to persuade it.
Tip each donut over, and you have your nest. Fill with chocolate eggs (you could stick in place with melted chocolate.

Easy Creme Egg Blondies
Ingredients
Metric - US Customary
120 g Butter melted
100 g Granulated Sugar
50 g Light Brown Sugar
1 Egg large

2 teaspoon Vanilla Extract
130 g Plain Flour
½ teaspoon Bicarbonate of Soda
¼ teaspoon Salt
78 g Mini Creme Eggs frozen overnight
100 g Milk Chocolate Chips
5 Creme Eggs frozen overnight and halved with a knife when fully frozen
25 g Milk Chocolate melted
25 g White Chocolate melted
Instructions

Preheat the oven to 180°c (160fan/ Gas 4). Line a 20 x 20cm (8 inch) baking tin with baking paper.
Beat together the melted butter and sugars until pale and fluffy.
120 g Butter,100 g Granulated Sugar,50 g Light Brown Sugar
Beat in the egg and vanilla extract.
1 Egg,2 teaspoon Vanilla Extract
Fold in the flour, bicarbonate of soda, and salt.
130 g Plain Flour,½ teaspoon Bicarbonate of Soda,¼ teaspoon Salt
Mix in the frozen mini creme eggs and chocolate chips.
78 g Mini Creme Eggs,100 g Milk Chocolate Chips
Spoon into the prepared tin and top with the halved creme eggs.
5 Creme Eggs
Bake in the oven for 25-30 minutes.
Once cooled, drizzle with the milk and white chocolate.
25 g Milk Chocolate melted
25 g White Chocolate melted
Top Tips:
Don't skip freezing the creme eggs, especially the large ones for the topping! They are much easier to cut in half when frozen. If you try cutting them at room temperature you will be left with a sticky mess!
Make sure the melted butter has cooled for at least 5 minutes before combining it with the sugar.
Don't overmix the blondie batter. Gently does it!
Don't overbake the blondies. There should still be a slight wobble in the middle when you take them out of the oven. They will set fully once cooled.


Storage:
Store - The blondies will keep in an airtight container for up to 5 days.
Freeze - Blondies freeze really well. Place the sliced blondie bars into a freezer-safe container and freeze for up to 3
months. Thaw at room temperatur