Mini Egg & Milk Chocolate Rice Krispie Treats

These Mini Egg Rice Krispie Treats are super easy, require no baking, and are great to use up any leftover easter chocolate (not that we usually have much leftover). Alternatively, buy all your favourite Easter chocolates and go mad at the decorating stage. These are a great bake to get the little humans involved, as there is no oven required and they really are pretty easy.

As a vegetarian, I often find it difficult to find good Rice Krispie treat recipes without marshmallows – so this uses golden syrup to keep them sticky. In lieu of this, you could use light corn syrup or molasses. Additionally, I use milk chocolate to make the treats themselves, but feel free to use dark chocolate or white chocolate to suit your taste (be extra careful if using white chocolate, as it tends to burn a little faster due to the high sugar content).

For toppings, this recipe uses Cadbury Mini Eggs (if you can’t source them easily, try here), KitKat Eggs and those KitKat bunnies, but you really can use anything you want. The Reeses eggs or Smarties ones also work so well! The chocolate used to mix into the Rice Krispies, as well as the layer on top is milk chocolate, but you could use actual Easter egg chocolate if you do have any leftover! For other Easter chocolate recipes, check out these Mini Egg Flapjacks or these Mini Egg Hot Cross Buns!

These are a great lunchbox or snacking treat, and you could easily cut them into 16 squares instead if you want them a little smaller! These will keep in an airtight container for a few days – ideally kept in the fridge.

Mini Egg and Milk Chocolate Rice Krispie Treats

Makes: 9 (an 8″ Square Pan)
Prep Time: 20 Minutes
Cook Time: 5 Minutes
Total Time 2 Hours (including chill time)

Ingredients

• 120g Milk Chocolate (any combination of milk/dark/white)
• 50g Butter
• 50g Golden Syrup
• 75g Rice Krispies (any Puffed Rice Cereal)

To Top:

• 200g Milk Chocolate
• 150g Assorted Easter Chocolate

Method

1. Line an 8″ Square Pan.
2. Add the chocolate, butter and syrup to a saucepan on a low heat. Stir until combined. Turn off the heat and add in the Rice Krispies.
3. Pour this mixture into the prepared pan and push to the edges. Let cool in the fridge for 30 minutes.
4. Melt the 200g chocolate in 15 second intervals in the microwave, then pour over the Rice Krispie layer. Use a spoon or spatula to push to the edges.
5. Scatter over your Easter chocolate. Then let it chill in the fridge again for at least 1hr, until set. Cut into squares (dipping your knife in hot water prior to cutting will help) and serve!