Ridiculously moreish three ingredient Creme Egg Rice Krispie Cakes – like your favourite chocolate Rice Krispie Treat but with added Creme Eggs! Great no-bake Easter treat
Chocolate Rice Krispie Cakes are about my favourite treat EVER (seriously!) so when my head was hitting the pillow one night and the thought ‘Creme Egg Rice Krispie Cakes’ popped into my head I knew they would be a winner.
I was right!
There’s just something so PERFECT about the combination of crunchy rice krispies and velvety rich milk chocolate that makes me heart Rice Krispie Cakes so much… I believe they HAVE to be made with Dairy Milk personally.
To give them a Creme Egg twist, I added whole mini Creme Eggs to the mixture before pressing them into a tin and topping with more melted chocolate and Creme Eggs. 😍
If you’re not a fan of Creme Eggs, you could try this with mini eggs, caramel eggs, or anything else you fancy!
This is the PERFECT recipe to make with kids this Easter because it’s SO insanely easy – just three ingredients and no need to even turn the oven on! In fact, the kids could probably make this by themselves while you relax on the sofa…
What you’ll need to make this recipe
You’ll need chocolate (Dairy Milk is the right one to use here I think!), creme eggs (or a mix of creme eggs and mini creme eggs) and rice krispies. That’s IT! 🙌
To set the Creme Egg Rice Krispie Cakes, you’ll need a brownie tin lined with some tin foil or baking parchment.
- 300g chocolate (use milk, white or dark)
- Creme Eggs (or mini creme eggs too!)
- About 250g rice krispies (they're very light so that's a lot! - alternatively just pour a random amount into the bowl like normal)
- Prepare a brownie tin by lining it with tin foil or baking parchment. Unwrap about 3 or 4 big creme eggs and several mini ones. Set aside.
- In a large heatproof bowl, melt 200g of your chocolate (break it into chunks first if it's a solid bar). Melt on 30 second intervals on high in the microwave, stirring after each interval.
- Pour the rice krispies into the melted chocolate and stir happily until everything is joyfully coated in glistening chocolate. Sample the mixture just in case its somehow become poisoned.
- Stir six or seven mini creme eggs into the rice krispie mixture, then press down firmly into your pan and set aside. Melt the remaining 100g of chocolate (I just used the same bowl) and spread it over the top of the rice krispies. Cut them in half and arrange creme eggs and mini eggs on top.
- Chill for around 30 minutes in the fridge, then cut into pieces.
Creme Egg obsessed like me? Pin it for later
If you make my Creme Egg Rice Krispie Cakes, tag me #kerrycooks @kerryedwards on Instagram , or post a picture on my Facebook or Twitter so I can see!
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Eva Swain says
March 20, 2017 at 9:21 amhi kerry, i’m from singapore and i’ve just discovered your amazing blog. SO, I decied to serve my 7-year-old boy with this yummy recipe. i’m sure that the result will melt his heart. hahaha. thank you for sharing this!
Vicky Cristina says
March 18, 2017 at 4:37 amthis is awsome tried it so chewy. Melt chocolate chips, butterscotch chips and peanut butter together and mix the rice krispies in. DELICIOUS!!