Ingredients

The following ingredients have 26 Servings
  • 55 g pecan nuts (roughly chopped)
  • 100 g dark chocolate (chopped into chips sized pieces)
  • 110 g soft brown sugar
  • 100 g caster sugar
  • 110 g porridge oats
  • 165 g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 1 egg (beaten)
  • 125 g butter (melted)
  • 1 tsp vanilla extract
  • 13 mini Creme Eggs (halved (have a couple spare in case))

Instruction

  • Preheat the oven to 175ºC.
  • Line 2 - 3 large baking sheets with baking paper.
  • Place all the dry ingredients into a large bowl and mix well.
  • Then add the beaten egg, melted butter and vanilla extract and mix with a wooden spoon to form a dough.
  • Form large walnut sized pieces of dough (either with your hands or use 2 tea spoons), place on baking tray 5 cm apart and top with half a mini Creme Egg, sunny side up!
  • Place in oven and bake for 12 – 14 minutes or until golden.
  • Allow to cool for a few minutes on the trays before transferring to a couple of cooling racks.
  • Once cool store in an airtight container.