Mini Egg & Marshmallow Crispy Cakes
Author: 
Serves: 16
 
Ingredients
  • An easy recipe to make toffee crisp style Easter mini egg and marshmallow bars, using mars bars and Rice Krispies.
  • *Ingredients:
  • 200g Rice Krispies (or coco pops)
  • 100g unsalted butter
  • 8 x 39g Mars Bars – roughly chopped
  • 400g milk chocolate
  • 100g white chocolate
  • 2 x 90g bags of Tesco micro chocolate eggs
  • 1 bag of Cadburys Mini Eggs
  • Easter marshmallows (or regular ones will do)
Instructions
  1. Line a large brownie tin with grease proof paper
  2. Place the butter and the Mars Bars into a saucepan and melt gently over a low heat, stirring frequently.
  3. Once melted, beat well to eliminate any lumps
  4. Add the coconut pops/krispies and mix well to ensure they have been coated in the mars bar sauce
  5. Stir in a few handfuls of the chocolate eggs and marshmallows
  6. Pour into the baking dish and ensure it is pressed into all the corners and the top is smooth
  7. Cover with tin foil and chill for about an hour
  8. Meanwhile melt the chocolate – I did mine in the microwave at 30 second bursts
  9. Once the krispy mixture is cool, pour the milk chocolate over the top and smooth it all over
  10. Cover and chill again for at least 30 minutes
  11. Remove from the fridge and drizzle the white chocolate over the top
  12. Then decorate with the remaining mini eggs and marshmallows
  13. Then carefully, using a sharp knife, score the cake bars - you should get approx 16 cakes
  14. Cover and leave somewhere cool again until the chocolate is cool and then place in the fridge for an hour to set, before cutting and removing form the baking dish
  15. Keep in an airtight container in the fridge to keep them as crispy as possible and the chocolate firm and chilled.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2017/04/mini-egg-marshmallow-crispy-cakes.html