Recipe: Chocolate Chip Bunny Cake Bars

                     

I'm back with another Easter recipe which is quick, simple yet tasty and cute as a button. Recently I brought a bunny shaped cake tin and have been dying to use it. And since I've been off work this week, I thought it was the perfect time to do so.

Ingredients

- 100g Stork/Butter

- 100g Caster Sugar

- 100g Self Raising Flour 

- 2 Eggs

- 50g White Chocolate Chips

- 50g Milk Chocolate Chips 

- Vegetable Oil Spray 

Method 

1- Pre-heat oven to 180c. Spray the cake tin with vegetable oil spray so that the cakes are easier to remove when cooked. 

2- In a bowl or stand mixer, place the butter and the sugar. Combine until pale, fluffy and creamy looking.

3- To the mixture add one egg and a tablespoon of flour. Beat into the mixture until it's completely combined. Repeat with the second egg, mixing until completely combined. 

4- Add the rest of the flour and fold gently into the mixture, making sure not to lose any of the air you've already put into the mixture.

5- Add the chocolate chips and mix until well combined. I chose half and half when it came to the chocolate chips but you could use completely milk chocolate or white chocolate. 

6- Spoon the mixture into the tin, only filling them three quarters of the way so they have room to rise and so there is no spillage when they cook. Pop in the oven for 20-25 minutes or until a skewer comes out clean. 

7- Once cooked, leave to cool for five minutes. Then take a pallet knife and gently ease it along the edge of the tin to loosen them. Let them rest for a further five minutes before removing from the tin completely. 

8- Then all that's left is to enjoy them warm or leave them to cool completely before serving.