This simple and easy to make centerpiece will be sure to have your Easter guests hopping with excitement!
8 chocolate Easter eggs
380g can Caramel Top & Fill
1 tbsp boiling water
6 Yarrows Mini Spiced Hot-Cross Buns, halved
- Unwrap the Easter eggs and carefully cut off the tops. Place each Easter egg into an egg cup. Set aside.
- 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. Spoon caramel mixture into the Easter eggs.
- Toast the halved hot-cross buns until golden and crisp. Cut into thin fingers.
- Serve the Easter bun soldiers with the caramel filled eggs.