It’s the day before Easter and all through the house chocolate peeks out from every corner… I couldn’t resist reverting to my inner child and baking (really just mixing) these delicious mini egg and marshmallow rice krispie cakes.
This recipe is a bit of a twist as I also baked white chocolate nests as well which turned out delicious. The ingredients are for one recipe of either milk or white and makes approximately 20 small cakes.
You will need:
-100g rice krispies
-50g unsalted butter
-3 level tbsp golden syrup
-75g mini marshmallows
-mini eggs for topping
Break up the chocolate into small chunks and melt in a glass bowl over a saucepan on low heat, or in the microwave if preferred, taking care not to burn.
In a separate pan, melt the butter on low heat and add in the golden syrup. Mix the butter and syrup with the melted chocolate and remove from heat.
Grab a large bowl and fill it with your rice krispies ready for mixing. I would recommend stirring in the marshmallows before the chocolate mix as they will not clump together this way.
Once you have your rice krispie mix ready (don’t over mix as you will just crush the rice krispies) spoon it into cake cases. Add your mini egg to your nest and voila, you’re ready to go! Simples.
Cool in the fridge for 10 mins to ensure that the mixture sets, brew a cuppa, and enjoy! A simple, classic recipe over this Easter time. I don’t think they’ll be lasting long in this house!