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.
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!