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
- 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!