Campfire Dishes | Easter Chocolate Treats

If ever there was a time for treating yourself and the family, it’s this Easter. We know things aren’t all that normal right now, but there are still ways to inject a lot of joy into your weekend, starting with CHOCOLATE.

Below we’ve put together a pair of simple, sumptuous recipes for some sweet Easter treats. You only need a few very basic ingredients, a saucepan, some parchment and a cocktail stick – meaning these are easy to cook in the kitchen OR on a campout.

Speaking of which. We’re delighted to support the Great British Campout this weekend. If you are missing adventures and nights under the stars, why not turn your home or garden you’re your own uber-basecamp. Plus, the donation of £2 “campsite fee” goes straight to the NHS, where it’s needed most. We want to see your efforts as well, so share with our social channels using #TheInsideView

Whatever you do this weekend. Have a fabulous time. All the best from us here at Blacks.


Easter Peanut Cups

You will need

  • Butter (55g)
  • Smooth peanut butter (125g)
  • Icing sugar (125g)
  • Chocolate chips
  • A small saucepan
  • Greaseproof paper
  • A mixing bowl
  • A fork
  • Cocktail sticks


  1. Add the butter, peanut butter and icing sugar to a bowl. Mix together with your hands to create a smooth, even paste.
  2. Once smooth, roll the mixture into small egg shaped balls. They should yield but hold their shape.
  3. Place the balls onto a rolled out piece of greaseproof paper – leave space between them in case they expand slightly.
  4. Melt the chocolate chips (use as many or few as you like) in a small saucepan over a low/medium heat
  5. Once the chocolate is melted and smooth, use a fork to lightly dip each peanut butter ball into the chocolate. Swirl to get it fully covered in chocolate.
  6. Place the balls back on the paper use a cocktail stick to remove any excess dripping chocolate.
  7. Decorate however you like, you could use icing sugar, mini eggs or cake dressing.


Big Bank Holiday Chocolate Slab

You will need:

  • Milk chocolate (400g)
  • White chocolate (100g)
  • Mini eggs
  • Cream eggs
  • Small saucepan
  • Greaseproof paper
  • Spatula
  • Cocktail sticks


  1. This one couldn’t be simpler. Start by melting the milk chocolate in a saucepan over a low/medium heat.
  2. Once melted and smooth pour the chocolate onto a piece of greaseproof paper. Leave plenty of room around the edges.
  3. Slowly smooth out the chocolate with your spatula, until it covers the paper, leaving a good inch gap on each side.
  4. Melt the white chocolate in the saucepan (ensure the pan is washed out first) then dollop the white chocolate evenly on top of the milk slab.
  5. Use a cocktail stick to swirl the two kinds of chocolate around, giving you a nice marbled look.
  6. Decorate with your choice of topping. We recommend mini eggs and cream eggs cut into halves.
  7. If preferred, chill in the fridge for 1 hour for a chunkier slab.
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Neil used to be a bookworm, an "indoor" type if ever there was one. After finishing a PhD he writes short stories about spooky places and odd people. Living in Switzerland, the Canadian Rockies and the north east region of the USA convinced him that there was something to be said for this whole outdoor thing. Now he runs everywhere he can, competing in races most weekends and endlessly planning the next great adventure to some far flung part of the world. Recent trips include Costa Rica, where he tried and failed to surf; Vietnam, where he almost got stuck in an underground tunnel; and back to Canada, where he came face-to-face with a bear. Watch this space for further updates on Neil's global bumblings and the occasional athletic success.

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