A twist to rice crispy cakes

A twist to rice crispy cakes


3 people made this

About this recipe: One half milk chocolate and the other half white chocolate plus a mini eggs decoration on top, which I thought would be fun.

jessica1 Merseyside, England, UK

Serves: 15 

  • 200g milk chocolate, melted
  • 200g white chocolate, melted
  • 300g Kellogg's® rice krispies
  • chocolate mini eggs, to decorate (optional)

Prep:10min  ›  Extra time:45min chilling  ›  Ready in:55min 

  1. Place the milk and white chocolate into two separate bowls. Divide the rice crispies between the two chocolate bowls and stir to coat.
  2. Using cupcake or muffin cases, place a spoonful of each chocolate rice crispies into each case so one half is milk and the other half is white chocolate. Place a mini egg in the centre of each, if desired.
  3. Chill until hard, then serve.

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