Easy Mini Egg Rice Krispie Squares
16 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 100 g Salted Butter (cut into small cubes)
- 100 g Mini Marshmallows
- 100 g Milk Chocolate (broken into pieces)
- 150 g Rice Krispies
- 100 g Mini Eggs (half crushed with rolling pin, half left whole)
- 100 g Milk Chocolate (broken into pieces)
- 100 g Dark Chocolate (broken into pieces)
- โ tsp Vegetable Oil
- 196 g Mini Eggs (half crushed with rolling pin, half left whole)
Method
- Line a 20cm (8 inch) square baking tin with cling film or greased baking paper.
- In a large saucepan melt the butter, mini marshmallows, and milk chocolate over a low heat. Stir often to prevent the mixture from sticking to the bottom of the saucepan.
- Take the melted chocolate mixture off the heat and stir in the rice krispies and 100g of the mini eggs.
- Spoon the mixture into a deep 20cm baking tin lined with cling film (or greased baking paper) and use a spatula to press it down evenly. Place in the fridge whilst you make the chocolate topping.
- Melt the milk chocolate, dark chocolate, and a few drops of vegetable oil in the microwave. Do this in 20-second intervals to prevent the mixture from burning and going grainy. Spread the melted chocolate onto the rice krispie layer with a spatula or spoon, then sprinkle over the remaining mini eggs. Chill for 1 hour before cutting into squares.