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Easy five ingredient Mini Egg Rice Krispie Squares with a white chocolate mini egg topping!

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! 

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. 

I use white marshmallows so the colour stays light, but you can use anything. 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! 

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. 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! 

I then topped these with melted white chocolate, as it just looks good and tastes nice! 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! You can also switch to a different easter chocolate, or even something not easter themed! And you can switch up the white chocolate topping to any chocolate! 

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!

Easy five ingredient Mini Egg Rice Krispie Squares with a white chocolate mini egg topping!
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Category: Traybakes
Type: Rice Krispie Treats
Keyword: Easter, Mini Eggs
Prep Time: 20 minutes
Cook Time: 10 minutes
Setting Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 16 Pieces
Author: Jane's Patisserie



  • 50 g Unsalted Butter
  • 275 g Mini Marshmallows (I used white)
  • 150 g Rice Krispies
  • 200 g Mini Eggs (whole/crushed)


  • 300 g White Chocolate
  • 100-200 g Mini Eggs (whole/crushed)


  • Line a 9x9" square tin with parchment paper, and leave to the side.
  • Add the butter and mini marshmallows to a large pan, and heat on a low-medium heat, stiring, untill smooth and melted!
  • Once melted, take the pan off the heat.
  • Pour the rice krispies into the pan, and stir to combine!
  • 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.
  • 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!)
  • Melt the white chocolate in a bowl until smooth - I do this in short bursts in the microwave stiring well each time.
  • Pour the melted chocolate over the base, and then sprinkle on the other mini eggs.
  • Set in the fridge for two or more hours, and then slice and enjoy!


  • 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


Find my other Easter Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Marj Randell on September 2, 2021 at 10:12 pm

    Can these be frozen please?

  2. Rachael Macisaac on April 14, 2021 at 9:20 am

    5 stars
    I’m going to make these with m and ms and milkybar on Friday. Looks amazing

  3. Fiona O on April 10, 2021 at 9:18 am

    Have you tried using biscuit cutters (ie a number shape) with plain Rice Krispie treats? How long do you think you would need to leave the mixture before trying to cut out? Thanks!

    • Jane's Patisserie on April 13, 2021 at 1:03 pm

      Hey! I would say at least an hour and grease the cutters but this would work well xx

  4. Fiona on April 10, 2021 at 9:18 am

    Have you tried using biscuit cutters (ie a number shape) with plain Rice Krispie treats? How long do you think you would need to leave the mixture before trying to cut out? Thanks!

  5. Charlee on March 31, 2021 at 8:25 am

    What brand of white chocolate do you use? I quite often use milky bar but I’d love to know what others are equally good. Thanks x

    • Rachael MacIsaac on April 14, 2021 at 9:18 am

      I use callebaut which Jane often recommends. You can get it on Amazon in 1kg bags. It’s absolutely worth the price

  6. Jade Staples on March 2, 2021 at 6:51 pm

    5 stars
    Hi Jane I love this recipe.. I was wondering can it be done with fluff instead? X

    • Jane's Patisserie on March 3, 2021 at 8:16 pm

      I mean I have never tried it but I don’t see why not?

  7. Liz on February 28, 2021 at 5:51 pm

    Can you use pink and white marshmallows please?

    • Jane's Patisserie on February 28, 2021 at 8:52 pm

      You can do! I just use white is all x

  8. Anon on February 27, 2021 at 12:01 pm

    5 stars
    This recipe is amazing – a nice Easter treat, but not too heavy!!

  9. Nic | Nic's Adventures & Bakes on February 27, 2021 at 11:42 am

    Thanks for sharing, these look a lovely treat for easter 🙂

  10. Katrina Wilson on February 22, 2021 at 7:58 am

    We’re not too keen on marshmallows – what could we use as an alternative?

    • Jane's Patisserie on February 25, 2021 at 2:23 pm

      This is really a marshmallow bake – without you could do white chocolate but its quite different!

  11. Nia on February 20, 2021 at 5:35 pm

    I know this is a rice Krispy recipe but we ran out this morning. I do have Cornflakes ? yay or neigh ?

  12. Suzi on February 20, 2021 at 9:25 am

    5 stars
    Hi Jane, your bakes are amazing and I’ve done several already! I get the mini egg obsession, my daughter is an April baby and she lives Easter themed treats! We are both vegetarian and can’t eat most marshmallows, would this recipe still work the same with the vegan version? I know she would love these 😋

    • Jane's Patisserie on February 20, 2021 at 11:47 am

      I would assume so! I haven’t used vegetarian or vegan marshmallows before, but as long as they melt it should be fine! x

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