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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.
Prep Time20 mins
Cook Time15 mins
Course: Afternoon Tea, Dessert
Cuisine: American, British
Servings: 15 cakes
Calories: 251kcal


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


  • 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!