Description
This chewy, rich, and nostalgic no-bake Easter Lolly Cake is packed with chocolate, marshmallows, coconut, and graham crackers. Perfect for spring holidays, picnics, or a fuss-free dessert. Quick to prepare and guaranteed to be a crowd-pleaser.
Ingredients
- 2 cups crushed graham crackers
- 1 cup sweetened shredded coconut
- 1 cup mini marshmallows
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, melted
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (milk or dark)
- 1/2 cup chopped nuts (optional)
Instructions
- In a large bowl, combine crushed graham crackers, shredded coconut, mini marshmallows, and chopped nuts (if using). Mix well.
- In a saucepan over low heat, melt the butter and chocolate chips together, stirring until smooth. Alternatively, melt them in the microwave in 30-second intervals.
- Remove from heat and whisk in the cocoa powder, powdered sugar, and vanilla extract until fully combined.
- Pour the chocolate mixture over the dry ingredients and fold together until everything is evenly coated.
- Press the mixture firmly into a parchment-lined loaf pan or shape into a log. Smooth the top with a spatula.
- Refrigerate for at least 2 hours, or until the cake is firm and set.
- Slice into thick rounds or bars and serve chilled or at room temperature.
Notes
- You can substitute graham crackers with digestive biscuits or vanilla wafers.
- For a festive twist, add crushed Easter candies or candy-coated chocolates.
- To make it nut-free, simply omit the nuts or swap in pretzel pieces for crunch.
- Store in an airtight container in the refrigerator for up to 5 days, or freeze slices individually for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American