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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!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 12 -16 squares
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Mix the Dry Ingredients
  2. In a large mixing bowl, combine crushed graham crackers, shredded coconut, mini marshmallows, and cocoa powder. Stir until evenly mixed.
  3. Add Wet Ingredients
  4. Pour in the melted butter, powdered sugar, and vanilla extract. Mix well until everything is fully incorporated.
  5. Fold in Chocolate and Nuts
  6. If using, gently fold in the chocolate chips and chopped nuts to evenly distribute them throughout the mixture.
  7. Prepare the Baking Dish
  8. Line an 8x8-inch baking dish with parchment paper, leaving extra overhang for easy removal.
  9. Press and Chill
  10. Firmly press the mixture into the prepared baking dish, spreading it evenly.
  11. Cover with plastic wrap and refrigerate for at least 2 hours, or until firm.
  12. Slice and Serve
  13. Once set, lift the cake out of the dish using the parchment paper overhang.
  14. 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.