Over Easter, I’m sure many of our homes will have an abundance, maybe even a surplus, of chocolate. ❤️ While I’m a big fan of enjoying a piece of chocolate with a cup of coffee, I know other people who prefer to bake with their Easter eggs. This recipe for Chocolate Rice Krispie Squares has been in my repertoire since Easter 2018.
I used a recipe from Donal Skehan as a guide and modified it to suit the ingredients I had in the house 👍🏻 I have written this recipe retrospectively based on the casual measurements I was using when mixing everything up. But don’t worry, it should work 😉
If you are catering for a Coeliac or someone who has a gluten intolerance, try my recipe for gluten free Rice Krispie treats.
Hope you enjoy!
5 mini mars bars, chopped
100g milk chocolate, chopped
150g butter, chopped
6 cups Rice Krispies
Sprinkles, to decorate
Grease and line an 8″ square cake tin.
Melt the bars, butter and chocolate in a large bowl over a pan of barely simmering water. Whisk to bring everything together, it may look like the mixture has split but just keep on whisking 💯
When all comes together, mix in the cereal a little at a time.
Transfer to the prepared tin, sprinkle over the decorations and chill for at least 2 hours, or overnight, before cutting into 12 or 16 pieces.