I ended up making these not for Easter but slightly ahead of time as part of my daughter’s half-term homework! I wanted to avoid lengthy cake recipes and also favored something which wouldn’t have her tinkering with my temperamental oven. If you do a quick online search for rice krispie treats you’ll be awash with various recipes and this is my take on it. It’s also a great recipe to get the kids involved- well and truly getting stuck in. The addition of the popping candy gives an extra little surprise when eating the bars much to the delight of the little ones!
300g mini marshmallows
170g Rice Krispies
75g Chocolate covered popping candy
90g bag Mini Chocolate eggs
- Grease a 34.5 x 24 x 4cm H. (13½” x 9½” x 1½”) tray-bake or brownie pan with butter or cake release.
- Place the Rice Krispies in a large bowl, and sprinkle over the chocolate covered popping candy. Set aside until needed.
- Melt the butter in a large saucepan over a low heat.
- Add the marshmallows and cook gently until they are completely melted, stirring constantly.
- Remove the pan with the melted marshmallows the heat and immediately pour over the cereal, mixing with a spatula until coated. If your making these with your kids this is this ideal stage to get them involved. Wearing vinyl gloves let them get stuck in with their hands mixing the cereal and marshmallow “goo” together until well combined and well coated. Be careful not to squash the cereal too much though!
- Press the mixture into your prepared pan; press it down into the corners. It will be sticky and stringy but lots of tasty messy fun!
- Flatten the top and push the chocolate eggs into the surface so they stuck in.
- Let the marshmallow crispy squares cool completely in the tin and then cut them into 12 squares, then cut each square into ½ giving you 24 bars.
- Serve and enjoy!