You may have seen yesterday that I shared another Easter recipe Marshmallow Rice Krispies & Mini Egg Treats. Of course with the amount of chocolate that is in the house at the moment I had to make some chocolate sweet treats too.
This is another quick and easy recipe for you to do at home and another one to get the children involved with. This no-bake Creme Egg Chocolate Krispies is so morish so you will need a little self control when eating these bad boys!
This is a great recipe for any left over chocolate you may have after your Easter weekend celebrations.
Remember Cadbury’s Mini Eggs are not suitable for children under the age of 4. Personally, I never leave my 5 year old on her own when eating, especailly Mini Eggs!
Preparation time – 5 minutes
Cook Time & Decorating time – 10 mins
275g Dark Chocolate (You can also use Milk Chocolate or White Chocolate)
150g Rice Krispies
3-4 Cadbury’s Creme Eggs
Cadbury’s Mini Eggs
Line a brownie tray with grease-proof parchment paper
In a microwaveable bowl break 200g of dark chocolate into pieces and microwave 30 seconds at a time until melted
Pour in the Rice Krispies and mix well to cover everything in the melted chocolate
Spoon the mixture onto the tray, smoothing the top with the back of a spoon to evenly spread the mix
In another microwaveable bowl melt the remaining 75g of dark chocolate and drizzle over the top of the Rice Krispies
Carefully cut the creme eggs in half and place them evenly on top of the Rice Krispies along with some mini eggs
Put the tray in the fridge for at least 30 minutes to set
Cut up into squares and enjoy!
Store them up to 2 days in an air tight container at room temperature or freeze for up to 6 weeks, remember to separate them in between parchment paper so they don’t stick when frozen.