No-bake Biscoff Shredded Wheat Slice Recipe

A super simple no-bake recipe with a yummy Golden Oreo biscuit base and a crunchy Biscoff and white chocolate Shredded Wheat nest topping!

This no-bake recipe is the perfect easy Easter treat. You simply crumble up your biscuits with melted butter to make the base, then melt together the white chocolate and Biscoff spread and mix in shredded wheat to make the crunchy Easter nest topping. It has a deliciously sweet and crunchy bite and takes no time at all to make.

This recipe makes one large 7" x 11" tray which slices into 10-12 portions. It is best eaten within four to five days and needs to be kept somewhere cool and dry to keep the crunchy texture.

Makes one large 7" x 11" tray

Base ingredients;

3 packets of Golden Oreos (or 400-450g other biscuits)

150g melted vegan butter

45g golden syrup

Chocolate nest ingredients;

280g white chocolate

180g Biscoff spread

180g Shredded Wheat

36 vegan mini eggs to decorate

Vegan Easter themed sprinkles - optional

You will also need; a mixing bowl, 7" x 11" baking tin, baking paper, spoon, microwavable bowl, food processor or sandwich bag and rolling pin

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How to make your no bake slices;

1. Line your baking tin with baking paper. This will make it easier to remove your no-bake slices once made

2. Add your biscuits to your food processor and blend until they are all small crumbs. Alternatively, add your biscuits to a sandwich bag and use a rolling pin to crush them

3. Add the melted butter and golden syrup and mix together until your have a slightly sticky, sandy mixture

4. Press the biscuit mixture down into the base of your baking tin and smooth out using the back of a spoon

5. Pop in the fridge to start to set while you make the chocolate nest topping

6. In a microwavable bowl, add the chocolate and Biscoff spread. Melt together heating in small bursts and stirring in between

7. Once melted, crumble the shredded wheat in your fingers and add to the chocolate mixture. Stir until all the shredded wheat is covered

8. Pour over the top of the set biscuit base and use the back of a spoon to smooth out

9. Decorate the top with vegan mini eggs and Easter themed sprinkles

10. Pop back into the fridge or freezer for at least 30 minutes until set

11. Now they're ready slice up and eat!

Tips & Tricks!

• I used Mummy Meegz vegan mini eggs

• I used Golden Oreos as my biscuit base, but any type of biscuits should work

• My white chocolate is from Moo Free

• My sprinkles were from Honeyberry International. Use the code clemie10 for 10% off your order at; https://www.honeyberryinternational.com/?ref=30989

• This is my cake tin - my tin is 7" x 11" x 2" - https://amzn.to/45YU9Do

• These are my mixing bowls - https://amzn.to/489iB6s