These Mini Egg Krispy Cakes are very easy to make and use melted Mars Bars in place of golden syrup.
My boys can be right old fuss pots at times. They quite like eating Coco Rocks, a cereal which I buy sometimes to use as a snack for the pair of them, as they prefer to eat them without milk. However, the other day I found some Coco Pop Chocos – made by Kelloggs and made from the same ingredients, but did they like them? No! *Big sigh*
I did not want to waste the chocos, so I decided to incorporate them into a recipe and made some krispy cakes with them. The recipe is based on my homemade toffee crisp bars which is such a popular post of mine on pinterest. It does make deeeelicous krispy cakes.
I think this is due to the use of Mars Bars melted with butter to form the glue that holds the cereal in place – yum! Seeing as though Easter is not far away and as an excuse to use up some micro chocolate eggs that I had in my baking cupboard, I added some to my cocoa chocos and I also decorated the top of my bars with them too. Just to make them more Easter recipe friendly!
Well, and because I was sure they would taste nice. Which they were 🙂
If you fancy having a go at making them yourself, here is how:
- 225g coco pop chocos (but coco pops or rice krispies would would too)
- 75g unsalted butter
- 8 x 39g Mars Bars – roughly chopped
- 300g milk chocolate
- 2 x 90g bags of Tesco micro chocolate eggs
- Line a large brownie tin with grease proof paper
- Place the butter and the Mars Bars into a saucepan and melt gently over a low heat, stirring frequently.
- Once melted, beat well to eliminate any lumps
- Add the chocos/pops/krispies and mix well to ensure they have been coated in the mars bar sauce
- Stir in 1 bag of the micro chocolate eggs
- Pour into the baking dish and ensure it is pressed into all the corners and the top is smooth
- Leave somewhere cool for about an hour
- Meanwhile melt the chocolate – I did mine in the microwave at 30 second bursts
- Once the krispy mixture is cool, pour the chocolate over the top and smooth it all over
- decorate with the remaining micro eggs
- Leave somewhere cool again until the chocolate is cool and then place in the fridge for an hour to set
- Then carefuly remove from the dish and using a sharp knife cut into equal sized squares, you should get approx 16
- Keep in an airtight container in the fridge to keep them as crispy as possible and the chocolate firm and chilled.
This recipe would work equally well with cornflakes or rice krispies of course. I just wanted to use up the cereal. Of course funnily enough the boys enjoyed eating those coco pop chocos in these cakes!