Creme Egg Rice Krispie Treats
Easter Rice Krispie bars with Creme Eggs throughout and on top!
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Servings: 18 bars
Calories: 261kcal
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)
Topping:
- 200 g Milk chocolate
- 1 Teaspoon Butter (5g)
- 5 Creme Eggs, halved (more if you like)
- 2 Tablespoons Easter sprinkles
Instructions
- Line an 8x8-inch tin with baking paper.
- Add the butter, cocoa powder and mini marshmallows to a saucepan. Place over low heat and stir gently until melted.
- Remove the pan from the heat then pour in the Rice Krispies. Mix briefly then add the mini Creme Eggs. Then mix again until all the cereal is well coated.
- Press the mixture into your lined tin. If it's too sticky to press in, let it sit for a few minutes to cool some more then try again. A metal spoon works best.
- Melt the milk chocolate and butter together until smooth then spread it over the Krispie mixture. Top with Creme Egg halves and Easter sprinkles.
- Pop the whole thing in the fridge for 60 minutes, then remove it from the tin, cut into bars and enjoy!
Video
Notes
- Store in an airtight container for up to 1 week.
- I cut these into 9 for my photos but I recommend dividing the slab into 18 as they are very rich!
Nutrition
Serving: 1bar | Calories: 261kcal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 37mg | Potassium: 75mg | Fiber: 2g | Sugar: 26g