Get crack(l)ing: Easter Rice krispie treats

main image rice crispy easter

While you may be dreaming of oozing hot cross buns and delicious roast lamb this Easter, the kids are likely eyeing up one thing and one thing only - chocolate eggs.

Mix things up this year by putting a mini-egg inspired spin on an old favourite - rice krispie squares - with this recipe concocted by kitchenware expert Malcolm Harradine at Fenwick Kingston's Living Kitchen. We betcha can't eat just one...

 

Ingredients

For the white layer

60g unsalted  butter

2 tbsp golden syrup

175g white chocolate chips

60g Rice Krispies

 

For the dark layer

60g unsalted butter

2 tbsp golden syrup

175g  dark chocolate broken into pieces

60g  Rice Krispies

 

Method

 

Get melting

 

  1. Grease a 20 cm square cake tin and line with parchment paper.
  2. Start with the white chocolate layer by adding the butter, golden syrup and chocolate to an ovenproof bowl.
  3. Set over a pan of simmering water, making sure that the base of the bowl doesn't touch the water, and allow to melt.

 

Snap, crackle and pop

 

  1. When the chocolate has completely melted and is smooth, remove from the heat and stir in the Rice Krispies.
  2. Ensure the mixture is well combined and the Rice Krispies are all coated with the white chocolate.

 

Make your base

 

  1. Press the mixture into the prepared tin and level the surface.
  2. You may choose to use a number of small tins and make separate cakes to skip the cutting step!
  3. Put into the fridge to cool.

 

More chocolate, please

 

  1. Make the dark chocolate layer exactly the same way as you made the white chocolate layer. 
  2. Take the tin from the fridge and spoon on the dark layer of chocolate covered krispies.
  3. Level out the cake using a palette knife.
  4. Place in the fridge to chill and set.
  5. Once set, turn out of the cake tin and cut into small squares using a sharp knife.

 

Decorate and devour

 

  1. Melt a little white chocolate in an oven proof bowl over a pan of simmering water.
  2. When smooth, allow to cool before placing in a mini piping bag.
  3. Whilst still warm, drizzle over the top of the rice krispie squares.
  4. Add your chocolate eggs then allow to set.
  5. Enjoy!

By Alison Millington