Mini Egg Rice Krispie Treats

Rice Krispie squares with white chocolate layer and mini eggs.

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Mini Egg Rice Krispie Treats

These mini egg rice krispie treats are chewy yet crispy, topped with a smooth layer of white chocolate and a scatter of pastel Mini Eggs. Colourful, nostalgic, and perfect to share at Easter for a last minute bake!

Course Baking, Dessert

Cuisine American, British

Servings

Calories 276kcal

Author Lucy Allen | BakingQueen74

Equipment

Ingredients

50 g butter
300 g mini marshmallows
200 g rice krispies
250 g white chocolate
200 g Mini Eggs

Instructions

Melt the butter (I use the microwave).
50 g butter
Add the mini marshmallows to the bowl and microwave for 2 x 30 seconds on low, stirring often, till melted.
300 g mini marshmallows
Stir the Rice Krispies into the melted marshmallows until evenly mixed.
200 g rice krispies
Transfer to a 9x9 inch pan. Press firmly into the pan until even and smooth on top. Leave to set for 10 minutes.
Melt the white chocolate until smooth.
250 g white chocolate
Using a palette knife, spread the melted white chocolate over the top of the Rice Krispie mixture in the pan.
Top with the mini eggs, and press them into the white chocolate while soft.
200 g Mini Eggs
Put the pan in the fridge for 1 hour. Once set, cut into squares using a sharp knife, then enjoy.

Video

Notes

Variations

Use different kinds of Easter mini egg - mini Creme Eggs, chocolate orange mini eggs, mint aero mini eggs, Smarties mini eggs, M&M mini eggs, Malteser mini eggs, Kit Kat mini eggs, Lindor mini eggs, or whichever are your favourite!
Instead of a white chocolate layer, use milk or dark chocolate, or even marble white and dark together.
Chop the Mini Eggs and add some additional ones into the Rice Krispie layer.
Add some sprinkles for extra colour in the Rice Krispie layer.

Equipment

I use a 9 inch / 23 cm square silicone pan, which is 4 cm deep. You can use a normal metal pan of the same size.

Storage

Rice Krispie treats stay fresh for 2-3 days, stored in an airtight container at room temperature.

Don't store in the fridge as this will make the gooey marshmallow turn hard.  

Top tips

Let the melted marshmallow mixture cool for 1–2 minutes before mixing in the Rice Krispies. This keeps them crisp and stops the bars from turning dense or hard.
Press the mixture firmly into your tin to compact the Rice Krispies together. This will ensure they stay firm and don't fall apart.
To cut them cleanly, heat your knife in hot water and wipe the knife dry before each cut.

Nutrition