Go Back
Mini Egg Chocolate Rice Crispy Cake on a glass pedestal.
Print Pin
5 from 19 votes

Mini Egg Chocolate Rice Crispy Cake

Mini Egg Chocolate Rice Crispy Cake is so simple yet so delicious. Striking and yet easy enough for a child to make!
Course teatime
Cuisine Briish
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 12 people
Author Camilla Hawkins

Ingredients

  • 75 g unsalted butter or vegan spread
  • 200 g dark chocolate broken into pieces
  • 100 g milk chocolate broken into pieces
  • 125 g Rice Krispies
  • 13 Mini Eggs milk or dark chocolate

Instructions

  • Grease and line a 20 cm loose bottomed round cake tin.
  • Place a large bowl over a pan of barely simmering water.
  • Place butter and chocolate piece into the bowl and once they start melting turn off the heat.
  • Stir with a spoon until well combined.
  • Fold in the Rice Krispies until evenly coated.
  • Spoon mixture into cake tin and pat down evenly with a spatula.
  • Decorate with the Mini Eggs.
  • Place in fridge to set.
  • Cut into slices and serve or store in an airtight container until needed.

Notes

This Rice Crispy Cake will keep for a week in an airtight container.