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Biscuits, Cookies & Traybakes

Mini Egg Rice Crispy Squares

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My Mini Egg Rice Crispy Squares are the essential Easter treat for any chocolate fanatic. So easy and incredibly tasty but do not blame me when you can’t stop yourself from eating more than one!

What are rice crispy squares?

At a quick glance you may think this is a rocky road recipe, but you would be mistaken!

As a child, for me and I’m sure a lot of other people, Easter meant making rice crispy cakes. Referring to them as cakes was a little generous because I made them by literally mixing rice crispies and melted chocolate together.

I would then spoon this into a cupcake case to set. Highly skilled stuff I’m sure you’ll agree.

These Mini Egg Rice Crispy Squares are a step up from that, but are still very simple. They are a combination of rocky road and pimped rice crispy cakes.

What are rice crispies?

Rice crispies are a popular breakfast cereal. They are made from crisped rice that puffs up leaving a hollow inside and crisp shell.

The most well known brand are ‘Rice Krispies’ which are available in quite a few countries. However a lot of supermarkets also offer their own versions which would work just as well.

Customise your Mini Egg Rice Crispy Squares

These sweet treats are calling out to be customised!

There are so many different Easter chocolates available now. We are almost spoilt for choice! Although mini eggs are my favourite, you can use any chocolate you like.

If you can’t find micro eggs – they are just even smaller mini eggs; then either just use mini eggs or use something else.

Do mini eggs have to be used?

Absolutely not, feel free to use any Easter Chocolate you like. There are so many to choose from that you can make these cookies with your favourite. Some Easter chocolates you might like to try:

  • Creme eggs
  • Malteser Easter bunnies
  • Galaxy Enchanted Eggs
  • Terry’s chocolate orange mini eggs
  • Milkybar white chocolate mini eggs

If you want to make these at a different time of year, you can use any chocolates you like.

A simple & delicious treat

This Mini Egg Rice Crispy Squares are so simple to make. They are the perfect recipe to make if you aren’t very confident in the kitchen.

You don’t need any fancy equipment to make these tasty treats. Once the butter, golden syrup and chocolate and been melted, it is just a case of mixing it all together in a big bowl. It couldn’t be simpler!

They are also great for children to help out with. They would particularly like decorating them!

How to decorate these rice crispy squares

I like to decorate these Mini Egg Rice Crispy Squares with more melted chocolate. I have used milk chocolate, but you could use dark or white if you prefer. 

I then add even more mini eggs on top. There is no such thing as too many mini eggs is there?! 

You can then add sprinkles or any other decorations you like. This is where you can get as creative as you like. 

How many Rice Crispy Squares does this make?

If you use the same size tin as in the recipe, I like to cut it into 24 squares. These are the perfect size in my option but you can obviously cut them bigger or smaller.

If you don’t have the same size tin as in the recipe, you can use a slightly larger one. This will mean your crispy squares are thinner but that’s not an issue.

How long will these keep?

These keep in the fridge for up to a week. This means they are great to make in advance. If you do keep them out of the fridge they just become a bit more crumbly which makes them a bit messier to eat.

If you don’t think you will manage to eat them all in a week, I would recommend halving the recipe. This is really easy to do. It also works the other way if you want to double the recipe and make even more!

Making these Mini Egg Rice Crispy Squares gluten free, vegetarian or vegan

To make these tasty treats gluten free you first need to find gluten free rice crispies. These seem to be quite readily available in most large supermarkets.

You also need to make sure the chocolate you use is gluten free but everything else is suitable.

To make these vegetarian, use gelatine free marshmallows.

A few changes need to be made to make these suitable for vegans, but they are all simple enough.

Unfortunately, the branded Rice Krispies aren’t vegan. They contain a form of Vitamin D that is derived from animals. The ‘free from’ options you can buy are dairy and milk free but also not vegan.

If you do want to make these vegan, you would just need to find a suitable vegan alternative. If you can’t find something like rice crispies, a vegan cornflake or similar would also work.

You could also need to substitute the butter for a vegan alternative. I would recommend the blocks which are closer to butter rather than the margarine if possible.

Finally swap the milk chocolate to dark chocolate and use vegan friendly mini eggs and marshmallows.

Other recipes you might like

  • Double Chocolate Mini Egg Cookies
  • Mini Egg Chocolate Glazed Baked Doughnuts
  • Maltesers Cookie Bars
  • Chocolate Creme Egg Cupcakes
  • Hot Cross Bun Baked Doughnuts

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5 from 9 votes
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Mini Egg Rice Crispy Squares

My Mini Egg Rice Crispy Squares are the essential Easter treat for any chocolate fanatic. So easy and incredibly tasty but do not blame me when you can’t stop yourself from eating more than one!

Course Snack, Tray Bake
Cuisine British, International
Keyword Chocolate, Mini Eggs, Easter
Prep Time 20 minutes
Chilling time 2 hours
Total Time 2 hours 20 minutes
Servings 24
Calories 198 kcal
Author Curly

Ingredients

  • 400 g milk chocolate
  • 100 g unsalted butter
  • 150 g golden syrup (or honey)
  • 100 g rice crispies
  • 100 g mini eggs
  • 50 g mini marshmallows

To finish

  • 50 g milk chocolate melted
  • sprinkles
  • 30 g mini eggs

Instructions

  1. Line a 20x20cm tin with baking paper and set aside
  2. Add 400g of the chocolate to a microwavable bowl along with the butter and golden syrup. Melt in the microwave in short bursts stirring in between until all of the ingredients are completely melted
  3. In a separate large bowl, add the rice crispies, mini eggs, micro eggs and marshmallows. Pour in the melted chocolate mix and stir through to coat everything evenly
  4. Tip the mixture into the prepared tin and level out
  5. Melt the remaining 50g of chocolate and drizzle over the rice crispies
  6. Add sprinkles and a few extra mini eggs before putting in the fridge to chill for a couple of hours or over night
  7. Cut into squares and tuck in!

Recipe Notes

Keep in an airtight container in the fridge for up to 7 days. 

Nutritional information is given as a guide only and may vary.

Nutrition Facts
Mini Egg Rice Crispy Squares
Amount Per Serving
Calories 198 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 8mg3%
Sodium 5mg0%
Potassium 54mg2%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 15g17%
Vitamin A 105IU2%
Calcium 5mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

 

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20 Comments

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Reader Interactions

Comments

  1. Kat (The Baking Explorer) says

    March 11, 2018 at 11:25 pm

    5 stars
    They look so tasty, I love rice crispy squares!

    Reply
    • Curly says

      March 1, 2021 at 9:53 pm

      So simple and delicious aren’t they!

      Reply
  2. Monika says

    March 13, 2018 at 11:33 am

    5 stars
    These look super cute, pinned!

    Reply
    • Cat says

      March 13, 2018 at 1:05 pm

      Thanks ๐Ÿ™‚

      Reply
  3. Jacqui Bellefontaine says

    March 13, 2018 at 1:31 pm

    5 stars
    rice crispies and chocolate mini egg – oh boy I want a piece

    Reply
    • Curly says

      March 1, 2021 at 9:54 pm

      Hahaha I know Jacqui!

      Reply
  4. Angela / Only Crumbs Remain says

    March 14, 2018 at 2:47 pm

    5 stars
    Rice crispie cakes always make me think of my Grandma – she often made them for us! They’re just so yummy! And even better with mini eggs in – I’m loving all of the mini egg recipes that are about at the moment!
    Angela x

    Reply
    • Cat says

      March 14, 2018 at 3:05 pm

      Aww what a lovely memory ๐Ÿ™‚ x

      Reply
      • Angela / Only Crumbs Remain says

        March 29, 2018 at 2:35 pm

        Thankyou for linking up with #BakingCrumbs Cat, and I’ve just noticed how cute your sprinkles are with teh Easter theme (how on earth did I miss that when I first checked them out!)
        Angela x

        Reply
        • Cat says

          March 30, 2018 at 8:21 pm

          Haha thanks, I do love a sprinkle x

          Reply
  5. Rebecca - Glutarama says

    March 15, 2018 at 10:27 am

    5 stars
    Love these, and Lewis will ADORE them…so simple to make gluten free by using Tesco or Sainsbury’s own brand rice krispies too. #CookBlogShare

    Reply
    • Cat says

      March 15, 2018 at 11:39 am

      That’s really good to know. They’re so simple but people love them ๐Ÿ™‚ x

      Reply
  6. Kat @ Kat's 9 Lives says

    March 16, 2018 at 2:22 pm

    These look great! You must have some strong willpower to make these and not eat any!

    Reply
    • Cat says

      March 16, 2018 at 2:29 pm

      Haha it’s the only time of year I can stop myself eating chocolate!

      Reply
  7. TurksWhoEat says

    March 16, 2018 at 7:19 pm

    Simple and tasty sounds prefect to me! These are adorable, I love those little eggs. Happy Fiesta Friday ๐Ÿ˜€

    Reply
  8. Jenny Paulin says

    March 16, 2018 at 8:39 pm

    mmmmm such a great recipe for those of us with a huge sweet tooth! I love crispy cakes and mini eggs so this is a win win recipe for me. x

    Reply
  9. Kirsty Hijacked By Twins says

    March 18, 2018 at 8:39 pm

    I am loving all of the Easter recipes that use mini eggs. They are my favourite! Thank you for sharing with #CookBlogShare x

    Reply
  10. Choclette says

    April 2, 2018 at 11:27 am

    I am so impressed that you gave up chocolate for Lent and even more so that you made these and managed to resist. I know I couldn’t do it. Love rice crispy cakes. I hope you properly indulged this weekend. Happy Easter and thanks for sharing with #WeShouldCocoa.

    Reply
    • Cat says

      April 2, 2018 at 8:14 pm

      I get used to it now, last year I gave up chocolate until my wedding on the 17th June – that was hard! I have properly indulged! Hope you’ve had a lovely Easter.

      Reply
  11. TRACY JACKSON says

    April 10, 2018 at 1:41 pm

    Oh my. I LOVE mini eggs – and this look easy too… x

    Reply
5 from 9 votes (4 ratings without comment)

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Hi, I'm Cat aka Curly. I'm a home cook that likes nothing better than a day in the kitchen baking and cooking. Whether its sweet or savoury, in my mind food is always the answer. Meet Curly

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