When I was going through my calendar yesterday I realised that the Easter weekend is only a month away! So this week is definitely a good time to share this quick and easy treat with a chocolatey Easter twist.
One of the best things about this recipe is how quickly you can make it! You’ll go from zero to chocolate krispie enjoyment in less than 45 minutes without even turning the oven on, that’s not bad going. And it’s definitely a treat that’ll go down well with the whole family. Don’t forget to share your pics on Facebook and Instagram and tag me if you give these Easter krispie treats a go.
Here’s a video of the recipe:
EASTER KRISPIE TREATS
- 50g butter
- 200g marshmallow eggs (about 10 eggs), chopped
- 5ml (1 tsp) cocoa
- 5ml (1 tsp) vanilla essence
- 120g Rice Krispies (or any puffed cereal)
- 80g speckled eggs
1.) Line a 20cm square brownie tin with plastic wrap and set aside.
2.) Place the butter and chopped marshmallow eggs into a pot. Stir over a low heat to melt the butter and eggs, making sure that they don’t bubble or brown. Once melted remove the pot from the heat and stir in the cocoa and vanilla.
3.) Add the rice krispies and mix well to coat them in the chocolate mixture. Stir in the speckled eggs.
4.) Tip the mixture into the prepared tin and press down lightly into an even layer. Place the tin in the freezer for 30 minutes, or until the mixture has set.
5.) Remove from the tin and cut into squares. Store in an airtight container.