White chocolate and marshmallow crispy cakes, packed full with crushed party rings and the all-important mini eggs make up this Easter recipe. It’s no-bake and great fun for all the family.
Welcome to March, bakers! I can’t quite believe two months of 2016 have already passed and Easter is just around the corner already, but I love the spring so I’m not complaining. The excuse for Easter baking is also more than welcome in my book 😉 If you like what you see, why not pin this recipe for later?
It’s been a bit of a crazy start to the year to be honest (I tripled my views in one month!) so it’s fair to say I’m excited to see what the rest of the year will bring for Knead to Dough and all of us bakers and bloggers!
Crispy cakes are an Easter staple, especially when nest shaped! These Easter Mini Egg Crispy Cake Bars are a little different, but the white chocolate and pastel colours make them perfect for this springtime celebration. You might already know from my Chocolate Orange Marshmallow Crispy Cake Bars that I love the chocolate mallow combo, and this recipe is no different!
It serves 9 (very) large sqaures or 18 snack sized portions and requires zero baking! It couldn’t be easier to make these crispy treats with your family and friends this Easter.
150g rice crispies
150g white chocolate, melted
1 pack party rings, crushed
1 pack mini eggs
- Mix together the rice crispies, crushed party rings, and mini eggs, keeping some aside for decoration.
- Over a low heat, melt the butter and then add the marshmallows. Stir until they are all melted, then pour over the rice crispies in a heat proof bowl. Use a spoon or two (it gets sticky!) to mix the two well together and then spoon into a lined dish or tin and press the top so it is roughly level.
- Melt your chocolate next, either in short bursts in the microwave or in a heatproof bowl over a saucepan of water. Stir frequently if using the microwave and keep an eye on it so you don’t burn it. Once melted, pour over the top of the crispy cake
- Cover the top with extra party rings and mini eggs, then cover with cling film and place in the fridge to set for a few hours or overnight.
I’ll be honest, I didn’t even need a cup of tea as an excuse to tuck into one of these Mini Egg Easter Crispy Cake Bars. As soon as they were photographed, I devoured one of the large squares before slicing up the rest and popping them into a tin for my boyfriend and housemates to enjoy. I have zero regrets 🙂
What are your festive favourites? Any Easter baking traditions you’d love to share? Comment below with your stories!
If you have a baking blog or biz (or are dreaming of one!) don’t forget to check out my in-depth step-by-step posts to help grow your cake blog + biz AND get access to my free Resource Library of printables, e-guides, and checklists by clicking below:
You can also find me on…