Mini Egg Rice Krispie Squares!
Easy five ingredient Mini Egg Rice Krispie Squares with a white chocolate mini egg topping!
Rice Krispie Treats
Easter, Mini Eggs
(I used white)
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
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