No bake Easter Treat



150g chocolate chips
100g butter
50g Huletts Golden Syrup
150g glacé cherries (about 30 whole cherries)
30g mixed peel (optional)
75g walnuts or pecan nuts, chopped
1 packet shortbread, broken into pieces
Coloured plastic icing eggs, for decoration (optional)



  1. Line 2 x mini loaf pans (or 1 x large loaf pan) with two layers of cling film, leaving the excess hanging over the sides.
  2. Put the chocolate and butter in a large, microwave-safe bowl and heat for 30 second bursts, stirring after each burst until melted and smooth.
  3. Stir in the syrup, fruit and nuts.
  4. Carefully fold in the shortbread and spoon mixture into the pan(s).
  5. Decorate with plastic icing eggs and refrigerate until required.
  6. Remove from the freezer ±20 minutes before cutting into small pieces to serve.
  7. To make the plastic icing eggs: Use plastic icing and colour with a drop or two of food colouring as desired.
  8. Make sure to knead the icing very well to distribute colouring evenly. Always keep plastic icing wrapped in cling film to avoid drying out.
  9. Pinch off small pieces and roll into even sized tiny eggs.

Hint :
The loaves are very rich and should be served in tiny slices with after dinner coffee or as a small sweet treat.