Easter eggs are this chocolate lover’s weak point. I know purists shun them, but to me, there is nothing better. And the high cost of chocolate means we should use every scrap of it, including leftover Easter eggs.

To give Easter eggs a glow-up, I’ve leaned into two recipes that have broken the internet: the Dubai chocolate bar and loaded cookies.

For those who love nothing better than foil-wrapped goodness, the two recipes I’ve created are a delicious celebration. And if you’re Easter egg-ambivalent, I promise you’ll enjoy them, too.

Dubai chocolate bar with Turkish delight Easter eggs

Towards the end of 2024, the internet went wild for the Dubai chocolate bar, a milk chocolate bar filled with kataifi (finely shredded filo pastry) and pistachio. But until I saw Turkish delight and Easter eggs could be added into the mix, I had no plans to jump on the bandwagon.

Having now tried it, I can confirm this delicious, moreish chocolate bar is worth every moment of hype, becoming a wondrous vehicle for ooey, gooey Turkish delight Easter eggs nestled in the kataifi and pistachio mix.

The oil added to Easter eggs to help them hold their shape makes them a little finicky for melting. So I’ve used a mixture of milk and dark solid eggs plus chocolate drops or good-quality cooking chocolate to get a smoother finish. I also tend to use dark chocolate to help temper the sweetness of the filling.

You will need 2 moulds measuring 25 x 13 x 2.2cm, which are readily available on Amazon. The moulds need to be deep enough for the filling.

INGREDIENTS

• 600g chocolate – I used a mixture of chopped solid Easter eggs and dark couverture chocolate drops
• dried rose petals to finish

Filling

• 75g salted butter, melted
• 150g kataifi pastry (see note)
• 1 x 230g jar pistachio paste (see note)
• 1 tbsp tahini paste
• pinch sea salt flakes
• about 10 Cadbury Turkish delight Easter eggs, halved widthways

METHOD

1. To make the filling, add the butter and kataifi pastry to a large frying pan and place over low heat. Cook, turning the pastry regularly with tongs, until it is golden and crisp. You will need to keep a close eye on it and turn it regularly so the pastry gets evenly coated in butter and takes on a lovely golden hue. Remove to a bowl. Add the pistachio paste, tahini paste and sea salt flakes and turn gently to coat. You want it all thoroughly coated in the mixture. Stir through the chopped Turkish delight Easter eggs.
2. To coat the filling, finely chop the chocolate and place it in a heatproof bowl that fits snuggly in a saucepan. Half-fill the saucepan with water and bring it to a simmer. Place the bowl on top, ensuring it doesn’t touch the water. Stir with a metal spoon until melted.
3. Spoon some of the chocolate into the moulds and spread with a spoon, ensuring it goes all the way up the sides of the mould. You may need to tilt the mould to ensure chocolate doesn’t run to the corners. Place the moulds on a tray and pop it in the fridge for at least 10-15 minutes so it forms a shell.
4. Spoon the kataifi mixture into the chocolate shells and spread to form an even layer. Pour the remaining chocolate over the filling and smooth with a spatula. Return the chocolate bars to the fridge and allow them to set completely – at least a few hours. Turn out and scatter with dried rose petals for a touch of extra fancy.

Makes 2 large bars

Note: Kataifi pastry, made from fine vermicelli-like strands of pastry, and pistachio paste are available in many delicatessens and gourmet food stores, and some supermarkets.

NYC-style Easter egg-loaded cookies

New York City is awash with cult chocolate chip cookie bakeries, including Levain, Crumbl NYC, Brookies and Butterboy. But if you’re not planning to join influencers queueing for thick, loaded cookies in the Big Apple, here’s how to make them at home. Laden with Easter eggs, they’ll be a hit with young and old.

INGREDIENTS

• 200g butter
• 145g caster sugar
• 145g brown sugar
• 2 eggs plus 1 egg yolk
• 2 tsp vanilla bean paste
• 185g self-raising flour
• 260g plain flour
• ½ tsp bicarbonate of soda (baking soda)
• 2 tsp baking powder
• generous pinch salt
• 300g roughly chopped Easter eggs
• 10-12 solid Easter eggs for the centres

METHOD

1. Beat the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment for about 5 minutes until thick and creamy. Scrape down the sides. Add the eggs, yolk and vanilla and beat to incorporate.
2. Add the dry ingredients and beat on low speed until just incorporated, then stir through the chopped Easter eggs with a wooden spoon.
3. Weigh the dough for 10-12 even-sized cookies. I aimed for 140-150g each. Wrap each portion of dough around a solid Easter egg and shape it into a ball. Repeat with the remaining dough and Easter eggs.
4. Divide the cookies among two baking trays lined with baking paper, ensuring they are at least 3cm apart to allow for expansion while cooking. Pop the trays in the fridge for a few hours to rest.
5. Preheat the oven to 180C fan-forced (200C conventional).
6. Place the trays in the oven and cook for 17 minutes or until they’re golden on top. Allow them to cool for at least 5-10 minutes – no touching! They will continue to cook as they rest. Devour with a glass of milk or a cup of tea for dunking (optional).

Makes 10-12