I know I’ve been away forever but I promise I’m really back now with lots of new and exciting projects as well as getting back on my fitness journey, I could never have imagined my 2017 would have started like this but it has and it’s best not to dwell on it so let’s move forward. Easter is just around the corner and I have already indulged in too many Easter treats including my personal favourite, malt bunny blondie so I thought I would reshare the recipe with you, so at the very least your dentist will be doing as well as mine.
I have the most yummy and easy recipe for you to make your Easter even more sweeter. This recipe is ridiculously easy I made these little beauties in less than 45 minutes with minimal washing up. And I ate them all up in less than ten minutes ( oops ). As soon as I have written this I am making another batch for breakfast.
225g Soft brown sugar
2 Large eggs
1tsp Vanilla extract
125g Unsalted butter, melted
225g Self raising flour
100g Malteaster bunnies
Preheat the oven to 180c/160c/Gas 4. Grease and line a 21cm square baking tin.
In a large bowl whisk the sugar, eggs and vanilla extract until light and fluffy. Gradually add the melted butter in a steady stream, whisking continuously.
Using a large metal spoon gently fold in the flour. Pour the mixture into the tin, place half the bunnies onto the mixture. Bake for 25 minutes, remove and place the rest of the bunnies on top and return to the oven for 10 minutes.
Leave to cool in the tin, once cooled cut into squares and enjoy. I told you it was super easy, I hope you enjoy them whether you share them or not.