Mini Egg Rice Krispie Treats - Quick No Bake Easter Treat
16 standard portions
Source field check Β· Original source retained
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
- 120 g Salted butter
- 300 g Marshmallows
- 175 g Rice Krispies
- 175 g Mini Eggs
- 200 g White chocolate
- 100 g Mini eggs
Method
- But the butter and marshmallows into a large heavy saucepan and melt together over a very gentle heat, stirring very well.
- Take off of the heat and stir in the Rice Krispies and Mini Eggs. Mix very well until everything is combined.
- Press into a 20cm x 20cm square tin lined with baking paper.
- Melt the white chocolate (see Note 1) and pour all over the top of the Rice Krispie mixture.
- Crush some of the Mini Eggs and sprinkle over the top of the melted chocolate.
- Refridgerate for at least 2 hours. When it is sold, cut into squares with a very sharp knife.