Easter Lolly Cake: A No-Bake Chocolatey Delight
Easter Lolly Cake is a no-bake chocolatey treat that combines crushed graham crackers, shredded coconut, mini marshmallows, and rich cocoa for a chewy, fudgy dessert. This simple yet indulgent recipe is perfect for Easter gatherings, requiring minimal effort while delivering maximum flavor. With its mix of textures and sweet, nostalgic taste, it’s a delightful addition to any festive celebration!
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 12-16 squares 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
Scale
- 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
-
Mix the Dry Ingredients
- In a large mixing bowl, combine crushed graham crackers, shredded coconut, mini marshmallows, and cocoa powder. Stir until evenly mixed.
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Add Wet Ingredients
- Pour in the melted butter, powdered sugar, and vanilla extract. Mix well until everything is fully incorporated.
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Fold in Chocolate and Nuts
- If using, gently fold in the chocolate chips and chopped nuts to evenly distribute them throughout the mixture.
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Prepare the Baking Dish
- Line an 8×8-inch baking dish with parchment paper, leaving extra overhang for easy removal.
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Press and Chill
- Firmly press the mixture into the prepared baking dish, spreading it evenly.
- Cover with plastic wrap and refrigerate for at least 2 hours, or until firm.
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Slice and Serve
- Once set, lift the cake out of the dish using the parchment paper overhang.
- Cut into squares or bars and enjoy!
Notes
- For extra decadence, drizzle melted chocolate over the top before chilling.
- Use white chocolate chips for a sweeter, creamier variation.
- Add dried fruit like chopped cherries or cranberries for a fruity twist.
- Store in an airtight container in the refrigerator for up to 5 days.
- This dessert can be frozen for up to 2 months; thaw in the fridge before serving.