Mini Egg Rice Krispie Squares!
Easy five ingredient Mini Egg Rice Krispie squares with a white chocolate mini egg topping!
Mini Egg Rice Krispie treats
I mean… I couldn’t resist. You guys LOVED my Biscoff Rice Krispie treats, and my Nutella Rice Krispie treats… so why not make an easter version?! Look at how good they look! Also, they are so simple to make.
I just can’t even cope with my mini egg obsession now… it’s just grown so out of proportion but I just can’t stop! I love them too much. Sorry in advance if you don’t like mini eggs because this is probably just going to be too much!
One pan mix
Rice Krispie treats are an iconic no-bake recipe that we have all enjoyed at some point.. simple ingredients with butter, marshmallows and Rice Krispies make the best base! It’s a sticky messy mixture to make, but with a good spatula and a big enough saucepan you will be fine.
I always use the biggest saucepan I own because I like to mix everything in the same pan to make it easier, and less washing up! You add the unsalted butter and marshmallows to the pan, and heat on a low-medium heat until the mixture is smooth and lovely.
Marshmallow and Rice Krispies
I use white marshmallows so the colour stays ‘white’, and I tend to use mini marshmallows as they are quicker at melting. Really though, you can use mini or large, and a mixture of pink and white, but obviously the colour will change slightly. The marshmallows can look a little weird when they are melting too, but you will know when it is done – the mixture because smooth and looks utterly yummy.
Add the Rice Krispies (or whatever alternative you want to try such as cocoa pops!) to the mixture and mix. There is 100% enough marshmallow mixture in this recipe as I have made it plenty of times, you just need a little arm power! I tend to find its best to pre-weigh the Rice Krispies so that there is no waiting around and the mixing is then easier.
Mini Eggs
Once you have mixed the rice krispies in, off the heat, it will have cooled the mixture enough to add in the chopped/whole mini eggs. I like a mixture of them added in. You can of course use whatever easter chocolates you want, but as this is mini egg themed, I have stuck to using mini eggs for the insides and topping of the traybake.
TOP TIP – you can crush mini eggs in a pestle and mortar, with a bag and a rolling pin, or adults can use the side of a knife blade to crush! If these are being served to younger kids, you’d want to make sure that all of the mini eggs are crushed anyway so that they are in safer and smaller pieces.
Topping
As this is a no-bake treat, and quick to make, I decorate with the topping straight away and set it all in the fridge after. I topped these with melted white chocolate, as it just looks good and tastes nice, and some extra mini eggs as decoration! But yes.. a warning here… these are very sweet. Its marshmallows and chocolate basically so it will be sweet.
I always go a little bit over board when it comes to the amount of mini eggs I will add to a bake, but I know people like less or more… so you can add less or more! My biggest annoyance with recipes is when there is so little of the feature ingredient, you may get a bit without any in!
Tips & Tricks
- You can switch to a different easter chocolate, or even something not easter themed! And you can switch up the white chocolate topping to any chocolate! I’ve done different flavours such as chocolate orange, Biscoff and so on – you can do what you prefer, and have fun with it.
- I always use a 9×9″ square tin when making these and other traybake as it creates the perfect depth of bake.
- These will last 5-7+ days at room temperature
These are the best bake to make during the easter holidays, with your kids, or if you just want an iconic bake from you past. I hope you all love the recipe!! Enjoy! x
Mini Egg Rice Krispie Squares!
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Ingredients
Base
- 50 g unsalted butter
- 275 g mini marshmallows (I used white)
- 150 g Rice Krispies
- 200 g Mini Eggs (whole/crushed)
Topping
- 300 g white chocolate
- 100-200 g Mini Eggs (whole/crushed)
Instructions
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Line a 9×9″ square tin with parchment paper, and leave to the side.
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Add the butter and mini marshmallows to a large pan, and heat on a low-medium heat, stiring, untill smooth and melted!
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Once melted, take the pan off the heat.
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Pour the Rice Krispies into the pan, and stir to combine!
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Add in the mini eggs and briefly mix to combine. The mixture will be warm so be quick so the mini eggs don’t melt too muhc.
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Press the mixture into the bottom of the lined tin (top tip, buttering your hands slightly can prevent any sticking and makes it easy to press down!)
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Melt the white chocolate in a bowl until smooth – I do this in short bursts in the microwave stiring well each time.
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Pour the melted chocolate over the base, and then sprinkle on the other mini eggs.
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Set in the fridge for two or more hours, and then slice and enjoy!
Notes
- You can use slightly salted butter it you want the mixture slightly less sweet!
- You can use cocoa pops in place of rice krispies if you want!
- The chocolate topping can be done with other chocolates if you fancy!
- Store at room temperature for up to five days!
- Inspired by my Biscoff Rice Krispie Treats!
- I recommend this tin!
ENJOY!
