Mini Egg Rice Krispie Treats

Mini Egg Rice Krispie Bars

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These rice krispie treats are deliciously addictive as the peanut butter adds a slightly salty, nutty flavour which balances out the sweetness. Feel free to use white or dark chocolate for the topping if you prefer.

Yields: 16

Prep Time: 30 mins

Total Time: 30 mins

Ingredients

• 150 g

  rice krispies

• 75 g

  unsalted butter

• 125 g

  smooth peanut butter

• 180 g

  mini marshmallows

• 300 g

  milk chocolate

• 150

  mini eggs

Directions

1. Start by toasting the Rice Krispies. Pop them into a wide frying pan over medium-high heat. Stir regularly until lightly browned, about 4-5 minutes, then transfer to a bowl and set aside.
2. Pop the butter, peanut butter and marshmallows into a large saucepan with a pinch of salt. Cook over medium-low heat, stirring to ensure it doesn't burn until everything has completely melted, 5-6 minutes. Stir through the toasted rice krispies then transfer to a 20 x 20cm loose-bottomed square tin. Smooth it out with the back of a spoon, making sure it goes right into the edges of the tin. Set this aside to cool and firm up for about 30 minutes.
3. Once this has cooled, melt milk chocolate in a heatproof bowl set over a pan of barely simmering water, stirring until melted. Once melted, pour over the Rice Krispie mixture and spread until it is evenly covered. Scatter over the mini eggs then chill until the chocolate has firmed up, about 1 hour.
4. To serve, cut into 16 squares.

This will keep in an airtight container for up to 3 days.