Mini Egg Chocolate Rice Crispy Cake
Mini Egg Chocolate Rice Crispy Cake is so simple yet so delicious. Striking and yet simple enough for a child to make, great for Easter, Mother's Day or a Birthday party!
Servings 12 people
- 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
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.