Easter is about spending time with family, eating lots of good food and the all-important 4-day weekend! With this also comes the task of entertaining the little ones, and what better ways to do this than baking with them? But I know we’re all busy, and not all kids have the patience for long, complicated bakes, so something that’s done and ready in 20 mins? Perfect!

This recipe is endlessly customizable! You can top it with anything you want, you can even flavour it with some extracts, Orange chocolate rice crispy bars, anyone? This is the perfect thing to get those little hands sticky and have so much fun in the kitchen this Easter! Just be sure not to eat them all in one go as they are so tasty!

Ingredients

For a full batch (to fit a 13’ x 9’ tin) – 

120g Unsalted Butter

¼ tsp Salt

300g White Marshmallows (Mini ones melt faster)

250g Puffed rice cereal (Rice Krispies)

2 tsp Vanilla extract

For a half batch – 

60g Butter 

Pinch of salt

150g White Marshmallows (Mini ones melt faster)

125g Puffed rice cereal (Rice Krispies)

1 tsp Vanilla extract 

To decorate – 

100g White chocolate (Melted)

1 large bag of mini eggs (chocolate eggs)

Sprinkles of your choice

A handful of Mini Marshmallows 

A handful of Smarties / M&M’s 

Method 

1 – 

Start by thoroughly greasing and lining your tin with baking paper, take care with this as these treats love to stick! Place your rice Krispies in a large bowl with plenty of room to mix in the marshmallow mixture, set aside. 

2 – 

In a medium sauce pot place your butter, salt and marshmallows, and gently heat to melt stirring regularly to ensure all is mixed and melted thoroughly. Be sure not to over heat. 

3 – 

Once melted, remove from the heat, add your vanilla and stir thoroughly, and pour over your rice Krispies. Working quickly but carefully. Stir the mix together until all of the rice Krispies are coated and the mix looks even. At this point you can also add in any extras you want such as extra marshmallows, chocolate chips etc. 

4 – 

Once mixed, turn out into your prepared tin, and even out as best as you can with your spoon or spatula. Once roughly even, take a sheet of greaseproof paper and using your hands press the treats into a flat compact layer, ensure not to crush them too much and make sure all the corners are filled. 

5 – 

Decorate! 

Sprinkle liberally with your chosen sprinkles, chocolate eggs, and other toppings. Once happy, using a clean piece of greaseproof paper press the toppings into the surface to ensure they stick, set aside to set fully, this should take 10-15 mins. You can make it faster in the fridge. 

6 – 

Whilst the treats set, gently melt your white chocolate either in the microwave in 10 sec bursts stirring between until just melted, or over a double boiler on the stove. Once melted and at a pourable consistency, using either a piping bag or a spoon, liberally drizzle the top of your teats, feel free to top with more sprinkles or edible glitter. Place in the fridge to set fully. Once set, remove from the tin, slice and serve! They will keep in an air tight container for up to 1 week.