Easy Mini Egg Rice Krispie Squares
If you're looking for a fun and delicious treat to make with the kids this Easter, look no further! 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!
Servings 16
Calories 295kcal
Equipment
- Kitchen Scales
- Saucepan
- Mixing Bowl
- 20 cm (8'') Square Baking Tin
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
Expert Tips:
- 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.
Nutrition Facts
Easy Mini Egg Rice Krispie Squares
Amount per Serving
Calories
295
% Daily Value*
Fat
19
g
29
%
Saturated Fat
11
g
69
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
14
mg
5
%
Sodium
101
mg
4
%
Potassium
148
mg
4
%
Carbohydrates
35
g
12
%
Fiber
2
g
8
%
Sugar
22
g
24
%
Protein
2
g
4
%
Vitamin A
782
IU
16
%
Vitamin C
6
mg
7
%
Calcium
14
mg
1
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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