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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

380 g can Caramel Top & Fill

1 tbsp boiling water

6 Yarrows Mini Spiced Hot-Cross Buns, halved

Caramel Easter Egg Soldiers

4
(2)
  • 8 Serves
  • 15 minutes

This simple and easy to make centerpiece will be sure to have your Easter guests hopping with excitement!
Watch Video

image_pdf
Swipe left or right
  • 8 Serves
  • 15 minutes
Step 1 of 5
Unwrap the Easter eggs and carefully cut off the tops. Place each Easter egg into an egg cup. Set aside.
Previous Step Next Step
Swipe left or right
  • 8 Serves
  • 15 minutes
Step 2 of 5
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.
Previous Step Next Step
Swipe left or right
  • 8 Serves
  • 15 minutes
Step 3 of 5
Spoon caramel mixture into the Easter eggs.
Previous Step Next Step
Swipe left or right
  • 8 Serves
  • 15 minutes
Step 4 of 5
Toast the halved hot-cross buns until golden and crisp. Cut into thin fingers.
Previous Step Next Step
Swipe left or right
  • 8 Serves
  • 15 minutes
Step 5 of 5
Serve the hot cross bun fingers with the caramel filled eggs.
Previous Step Rate Recipe

Ingredients

8 Serves*
8 chocolate Easter eggs
380 g can Caramel Top & Fill
1 tbsp boiling water
6 Yarrows Mini Spiced Hot-Cross Buns, halved
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

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.

Top Tips

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

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