Creme Egg Rice Krispie Cakes

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Rice krispie cakes are such a traditional bake for any occasion in a family home. They’re actually a no-bake treat – just like rocky road or chocolate tiffin, so easy to make and something that everyone seems to love. I’ve never met anyone that doesn’t enjoy a rice krispie treat.

Creme Egg Rice Krispie Cakes

We have always made rice crispy cakes and the children love them but, they enjoy them even more when we make seasonal versions, tweaking the classic recipe to suit the time of year – or whatever chocolate is on offer at the time! It’s such a simple tray bake and one the children absolutely love – cut into wonderful crispy squares!

Creme Egg Rice Krispie Cakes

Can you use full size Cadbury Creme Eggs?

For Easter this year the children asked if we could make Creme Egg rice krispie treats but I thought that normal Creme Eggs would be too big and instead we chose to use Mini Cadbury Creme Eggs to make these sweet treats.

The Mini Creme Eggs are easy to halve and we found adding a layer to the bottom of the dish before pouring in the chocolate rice krispie mix worked better than trying to mix the Creme Eggs into mixture – the egg filling ended up coming out of the eggs or, if we left the eggs whole the structure of the cakes wasn’t as firm.

These chocolate rice krispies treats keep well in an airtight container for a few days – if they last that long, especially with the kids around!

Creme Egg Rice Krispie Cakes

So here’s our Mini Creme Egg Rice Krispie Cake recipe:

Ingredients

  • 300g milk chocolate
  • 100g rice krispies or other puffed rice cereal
  • 100g unsalted butter at room temperature
  • 250g mini creme eggs
Creme Egg Rice Krispie Cakes

Recipe

  • Melt the butter and the chocolate using a bain-marie, a bowl over a saucepan of simmering water over medium heat
  • Leave to cool slightly and then stir the rice krispies into the melted chocolate mixture
  • Grease a deep baking tray with butter
  • Halve the Mini Creme Eggs and put half in the bottom of the baking dish
  • Top with the Rice Krispie mixture and use a spatula to push down and level
  • Add the rest of the Creme Eggs to the top of the dish, pressing into the Rice Krispies
  • Put in the fridge to set for at least two hours – cut and enjoy!
Creme Egg Rice Krispie Cakes

If you’d like to pin or print this Mini Creme Egg Rice Krispie Cakes recipe for later you can do so below. Happy baking!

Creme Egg Rice Krispie Cakes

For Easter this year the children asked if we could make Creme Egg rice krispie treats but I thought that normal Creme Eggs would be too big and instead we chose to use Mini Cadbury Creme Eggs to make these sweet treats.
Course Afternoon Tea, Dessert
Cuisine American, British
Prep Time 20 minutes
Cook Time 15 minutes
Servings 15 cakes
Calories 251kcal

Ingredients

  • 300 g milk chocolate
  • 100 g rice krispies cereal
  • 100 g unsalted butter
  • 250 g mini creme eggs

Instructions

  • Melt the butter and the chocolate using a bain-marie, a bowl over a saucepan of simmering water over medium heat
  • Leave to cool slightly and then stir in the rice krispies
  • Grease a deep baking tray with butter
  • Halve the Mini Creme Eggs and put half in the bottom of the baking dish
  • Top with the Rice Krispie mixture and use a spatula to push down and level
  • Add the rest of the Creme Eggs to the top of the dish, pressing into the Rice Krispies
  • Put in the fridge to set for at least two hours – cut and enjoy!

*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

Creme Egg Rice Krispie Cakes

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