Creme Egg Rice Krispie Cakes
Prep time
Total time
Serves: 15 pieces
  • 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)
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Chill for around 30 minutes in the fridge, then cut into pieces.
Recipe by Kerry Cooks at