Cadbury Mini Eggs Chocolate Bar, 110g

Product Information

Milk**, Sugar, Cocoa Mass, Cocoa Butter, Vegetable Fats (Palm, Shea), Whole Milk Powder, Emulsifiers (E442, E476, Sunflower Lecithins), Rice Starch, Thickener (Gum Arabic), Flavourings, Colours (Anthocyanins, Beetroot Red, Curcumin), Maize Protein. You could use caramel eggs, but they might need 5 minutes longer in the oven if they ooze everywhere. I made chocolate milkyway ones today using 50g less plain flour and 25g of cocoa powder as you recommended. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product. Our Cadbury Mini Eggs Chocolate Bar is made from smooth and creamy milk chocolate, featuring a generous portion of micro mini eggs inclusions.

MILK, Sugar, Cocoa Mass, Cocoa Butter, Vegetable Fats (Palm, Shea), Whole MILK Powder, Emulsifiers (E442, E476, Sunflower Lecithins), Rice Starch, Thickener (Gum Arabic), Flavourings Colours (Anthocyanins, Beetroot Red, Curcumin), Maize Protein, **The equivalent of 426 ml of Fresh, Liquid Milk in every 227 g of Milk Chocolate, Milk Chocolate: Milk Solids 20 % minimum, actual 23 %, Cocoa Solids 20 % minimum, Contains Vegetable Fats in addition to Cocoa Butter.Hi Jane, is there any chance you would know how I would adjust the measurements for each ingredient if I was using a 10 inch round tin please?

I’ve made them twice and always had compliments when I’ve given them to my family and neighbours during this lockdown. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. Mini Eggs: Sugar, Cocoa Butter, Dried Skimmed MILK, Cocoa Mass, Dried Whey ( MILK), Lactose ( MILK), Butter Oil ( MILK), Tapioca Starch; Plant and Vegetable Extracts (Carrot Concentrate, Safflower Concentrate, Spirulina Concentrate, Beetroot Concentrate), Emulsifier ( SOYA Lecithin), Vanilla Flavouring, Colours (Titanium Dioxide, Curcumin), Caramelised Sugar. She’s worked in almost every part of the food and hospitality industry, from serving plates and pouring wine in some of London’s favourite spots, to food and drink feature writing, recipe developing and cooking behind the scenes to create beautifully photographed food for magazines. This year Easter is quite late in comparison to last year, but that isn’t stopping me… HELLO EASTER RECIPES!Milk**, Sugar, Cocoa Mass, Cocoa Butter, Vegetable Fats (Palm, Shea), Whole Milk Powder, Emulsifiers (E442, E476, Sunflower Lecithins), Rice Starch, Thickener (Gum Arabic), Flavourings, Colours (Anthocyanins, Beetroot Red, Curcumin), Maize Protein, **The equivalent of 426 ml of Fresh Liquid Milk in every 227 g of Milk Chocolate, Milk Chocolate: Milk Solids 20 % minimum, actual 23 %, Cocoa Solids 20 % minimum, Contains Vegetable Fats in addition to Cocoa Butter. I would always recommend using a 9″ square tin for a bake like this for best results – it creates the perfect depth of cookie bar. Try our limited edition milk chocolate mini egg inclusion bar, a perfect Easter (or anytime of the year!