These simple mini egg rice krispie squares are not only the ideal sweet snack, but they're also really easy to make and require only a few simple ingredients!
The combination of the crunchy Rice Krispies cereal, gooey marshmallows, and sweet mini chocolate eggs makes a delicious and moreish treat that's perfect for Easter (or any other time of the year).
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Based on traditional chocolate rice krispie cakes that are usually made in paper cases, this version is served in easy-to-cut bars, and topped with a smooth layer of melted chocolate and crispy-coated Cadbury mini eggs.
You won't be able to stop at just one!
👩🍳 Love mini eggs? Try my air fryer mini egg dessert pots and air fryer mini egg shortbread next!
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✔️ Why you'll love this recipe!
- Easy no-bake mini egg rice krispie squares.
- Great way of using up Easter chocolate.
- Easily customised.
- Perfect for parties and bake sales.
🛒 Ingredient notes
Butter - salted butter provides a nice contrast to the sweetness but if you only have unsalted butter, add a pinch of sea salt to the mixture.
Marshmallows - mini marshmallows will melt more easily. If you only have large marshmallows cut them into smaller pieces with a sharp knife.
Chocolate - Milk chocolate is added to the crispy base layer, and a combination of melted milk chocolate and dark chocolate is used for the topping.
Rice Krispies - use Kellogg's Rice Krispies, or another brand of puffed rice cereal.
Mini Eggs - a 296g family bag of mini eggs. Crush half with a rolling pin, leaving the other half whole. Some are added to the base, whilst the rest are used to decorate the top of the krispie squares.
Oil - a few drops of vegetable oil prevent the chocolate topping from cracking when cut.
What are Rice Krispies?
Rice Krispies are a type of breakfast cereal made by Kellogg's. They are made from puffed rice that has been toasted, making them crispy and crunchy.
The cereal is often served with milk and is known for its iconic "snap, crackle, and pop" sound when the cereal is added to liquid.
In addition to being a popular breakfast food, Rice Krispies are also commonly used in recipes for treats, such as Rice Krispie squares and cakes.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: 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.
Two: Take the melted chocolate mixture off the heat and stir in the rice krispies and 100g of the mini eggs.
Three: 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.
Four: 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.
Top Tips
- For the best results, use a fresh box of Rice Krispies cereal. If the cereal has been sitting around for a while, it may not give you the crunchy texture that you're looking for.
- It's important to weigh out the ingredients accurately to ensure the correct texture is achieved.
- Make sure to melt the marshmallows over low heat. If the heat is too high, the marshmallows can burn, leaving a bitter taste. Stir the marshmallows often to prevent burning and to ensure that they melt evenly.
- Before adding the mixture to the baking tin, line it with cling film, or baking paper. This will prevent the treats from sticking to the tin and makes it easier to cut them into squares.
- Refrigerate the rice krispie treats for at least an hour before cutting them into squares. This will give the treats time to set and make them easier to cut.
🍴 Serving suggestions
Serve the mini egg rice krispie squares at Easter parties and bake sales alongside other Easter treats like mini egg tiffin, simnel cake muffins, and creme egg blondies.
They can also be served as an Easter dessert with a scoop of mini egg ice cream.
📖 Variations
- Swap the mini eggs for other chocolate eggs such as mini creme eggs.
- Add a heaped tablespoon of peanut butter or Nutella to the base layer (melt it with the other ingredients) for an extra chewy texture.
- Add a tablespoon of golden syrup for a more gooey texture.
- Add 50g of dried fruit (raisins or chopped apricots) for extra sweetness.
- Add chopped nuts for crunch and texture.
- Use melted white chocolate for the topping instead of milk and dark and decorate with Creme Eggs, Malteser Easter bunnies or Galaxy Enchanted Eggs.
🥡 Storage
Make-Ahead - You can make Rice Krispie Treats up to 3 days ahead of time. Simply prepare the recipe as directed and store in an airtight container at room temperature (or in the fridge if it is very warm).
Store - In an airtight container at room temperature (or in the fridge if it is warm) to keep them fresh. They will last for up to 5 days.
Freeze - For up to 3 months. Wrap each square individually in cling film or foil and store them in an airtight container. To serve, simply remove from the freezer and defrost at room temperature for 30 minutes.
❓ Frequently asked questions
You can use any type of puffed rice cereal in this recipe, it doesn't have to be Kellogg's Rice Krispies.
Yes, you can add other ingredients to this recipe to customise the flavour. For example, you could add chopped nuts, dried fruit, jelly beans, or chocolate chips to the mixture before pressing it into the lined baking tin.
To cut the Mini Egg Rice Krispie Squares, refrigerate them for at least 1 hour, then, using a sharp knife, cut them into squares of your desired size. For best results, wipe the knife clean between cuts to prevent the mixture from sticking to the knife.
Yes, for thinner rice krispie squares, use a 23cm (9 inch) square baking tin instead of a 20cm (8 inch) square baking tin.
😋 More Easter treats to try
- Easter Egg Rocky Road
- Mini Egg Traybake Cake
- Creme Egg Tiffin
- Mini Egg Cookie Bars
- Creme Egg Blondies
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Recipe
Easy Mini Egg Rice Krispie Squares
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Equipment
- Saucepan
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
For the topping
- 100 g Milk Chocolate broken into pieces
- 100 g Dark Chocolate broken into pieces
- ⅛ teaspoon Vegetable Oil
- 196 g Mini Eggs half crushed with rolling pin, half left whole
Instructions
- 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.100 g Salted Butter, 100 g Mini Marshmallows, 100 g Milk Chocolate
- Take the melted chocolate mixture off the heat and stir in the rice krispies and 100g of the mini eggs.150 g Rice Krispies, 100 g 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.100 g Milk Chocolate, 100 g Dark Chocolate, ⅛ teaspoon Vegetable Oil, 196 g Mini Eggs
Notes
- Use fresh Rice Krispies cereal: For the best results, use a fresh box of Rice Krispies cereal. If the cereal has been sitting around for a while, it may not give you the crunchy texture that you're looking for.
- Measure the ingredients accurately: It's important to weigh out the ingredients accurately to ensure the correct texture is achieved.
- Melt the marshmallows slowly: Make sure to melt the marshmallows over low heat. If the heat is too high, the marshmallows can burn, leaving a bitter taste. Stir the marshmallows often to prevent burning and to ensure that they melt evenly.
- Line the tin: Before adding the mixture to the baking tin, line it with cling film, or baking paper. This will prevent the treats from sticking to the tin and makes it easier to cut them into squares.
- Let the treats cool: Refrigerate the rice krispie treats for at least an hour before cutting them into squares. This will give the treats time to set and make them easier to cut.
- Swap the mini eggs for other chocolate eggs such as mini creme eggs.
- Add a heaped tablespoon of peanut butter or Nutella to the base layer (melt it with the other ingredients) for an extra chewy texture.
- Add a tablespoon of golden syrup for a more gooey texture.
- Add 50g of dried fruit (raisins or chopped apricots) for extra sweetness.
- Add chopped nuts for crunch and texture.
Amanda
Love desserts like this where the kids can get involved as an activity as well as eating them. Perfect amount of crunch and chocolate too.
gunjan
Beautiful flavors and wonderful recipe We loved every bit of these rice Krispies. My 5ht grader wants to take some for her best friend in school and she is so excited.
Dana
Love these! Absolutely perfect for Easter. Mini eggs are such a childhood favorite of mine. Can't wait to make these!
Katherine
These are the perfect Easter treat! The kids can help too. Yum!