Creme Egg Rice Krispie Treats

Name: Creme Egg Rice Krispie Treats
Prep time: 15 min
Total time: 75 min
Ingredients: 4 Tablespoons Butter ((60g)); 4 Tablespoons Cocoa powder ((28g)); 300 g Mini marshmallows; 140 g Rice Krispies; 2 Bags Mini Creme Eggs, roughly chopped ((156g)); 200 g Milk chocolate; 1 Teaspoon Butter ((5g)); 5 Creme Eggs, halved ((more if you like)); 2 Tablespoons Easter sprinkles

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These Creme Egg Rice Krispie treats are a fun, festive twist on the classic marshmallow bars! They're chocolatey, chewy, super easy to make, and kids will absolutely love them!

squares of creme egg rice krispie treats

If you're looking for a fun, quick and easy Easter dessert that kids can help with, these Creme Egg Rice Krispie treats are just the thing! I got this idea when I was making my chocolate Rice Krispie traybake the other day- imagining it with Creme Eggs on top had me running straight to the shops to buy some!

These bars are sweet, colourful and chewy, and only take about 15 minutes to prep. They're perfect for when you need a last-minute treat that looks like you've put in way more effort than you actually have! Let me show you how to make them…

Ingredients

Here's everything you'll need for this recipe:

Butter: To bind everything together and create a richer texture. I like to use salted butter in my recipes but you do you!
Cocoa powder: To add a chocolatey flavour to the base. Use unsweetened cocoa powder for a true chocolate flavour, not hot chocolate powder.
Marshmallows: I recommend using mini marshmallows as they melt faster and more evenly. You'll need 300g, which is usually about 3 bags here in the UK.
Rice Krispies: Or any other crispy rice cereal that you like. Coco Pops will work well in this recipe too.
Creme Eggs: I used 2 bags of Mini Creme Eggs in the Krispie mixture, then chopped up some full-sized ones to add on top for decoration.
Milk, dark or white chocolate: For the topping. You can even swirl two different types of chocolate together if you want to be extra fancy!
Easter sprinkles: Optional, but fun! I used mini orange chocolate drops and some white and brown edible pearls.

Equipment

Baking tin: An 8x8-inch one is your best bet for nice thick slices but a 9x9-inch tin would work fine too. If your tin is a lot bigger than this, use my cake pan converter to adjust the recipe so you don't end up with thin slices.
Baking paper: To line the tin with. I don't recommend tinfoil for this as the mixture is very sticky! Try to line the sides of the tin too so the mixture doesn't 'glue' itself to it.
Saucepan: For melting everything together. You can pour the Rice Krispies straight in here too, so you don't even need a mixing bowl for this recipe!
Utensils: You'll need a wooden spoon for mixing everything together, a silicone spatula or metal spoon for pressing the mixture into the tin, and a sharp knife for cutting the Creme Eggs and finished bars.

squares of creme egg rice krispie treats on a white cake stand

How To Make Creme Egg Rice Krispie Treats

Step 1: Line an 8x8-inch tin with baking paper, leaving some hanging over the edges for easy removal.

Step 2: Next, add 4 tablespoons of butter, 4 tablespoons of cocoa powder and 300g of mini marshmallows to a large saucepan. Place the pan over low heat on the stove and stir gently until the butter and marshmallows have melted. Mix thoroughly but gently to ensure there are no white marshmallow streaks left.

pot of melted chocolate marshmallow mixture

Step 3: Remove the pan from the heat and pour in 140g of Rice Krispies or Coco Pops and 2 bags of chopped mini Creme Eggs. Mix well until all the Krispies are well coated.

pressing the mixture into a lined 8 by 8 inch tin

Step 4: Transfer the mixture to your tin and press it down. The mixture will be sticky at first so if you're having trouble, just wait a few minutes then try again as it'll get less sticky as it cools down.

Step 5: Melt 200g milk chocolate with 1 teaspoon of butter then spread it over the Krispie layer.

Step 6: Top with Creme Eggs (cut into halves) and a handful of Easter sprinkles. Then pop the whole thing in the fridge to set for around 1 hour.

melted chocolate on top of rice krispies

decorating the treats with creme egg halves and easter sprinkles

Step 7: Once set, remove the slab from the tin, cut it into bars and enjoy!

Top tips

Add the mini Creme Eggs after you've briefly mixed in the Krispies. This will prevent them from melting directly into the marshmallow mixture.
If the mixture is getting stuck to your spoon when you're pressing it into the tin, you can use damp hands instead. Alternatively, just let it cool for a few minutes then use a metal spoon to press it down.
The butter in the topping is optional but it really helps to stop the chocolate from cracking when you cut into it.

FAQs

Can I make these without cocoa powder?

Yes, just skip the cocoa powder and keep everything else the same! This will give you a more traditional Rice Krispie base.

How long do Creme Egg Rice Krispie treats last?

These will keep well in an airtight container for around 5 days. They'll last slightly longer in the fridge but I personally prefer the texture from room temperature.

Can I freeze them?

Yes, you can freeze these treats for up to 3 months. Just put them into airtight containers before freezing and defrost them at room temperature for 30-60 minutes. Do not refreeze.

easter creme egg rice krispie treats on a white surface

More Easter Egg desserts

I hope you like my Creme Egg Rice Krispie treats! If you like these, make sure to check out my other Easter traybake recipes before you go. Enjoy!