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
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 coconut pops/krispies and mix well to ensure they have been coated in the mars bar sauce
Stir in a few handfuls of the chocolate eggs and marshmallows
Pour into the baking dish and ensure it is pressed into all the corners and the top is smooth
Cover with tin foil and chill 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 milk chocolate over the top and smooth it all over
Cover and chill again for at least 30 minutes
Remove from the fridge and drizzle the white chocolate over the top
Then decorate with the remaining mini eggs and marshmallows
Then carefully, using a sharp knife, score the cake bars - you should get approx 16 cakes
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
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