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
Servings 24
Calories 198 kcal
Author Curly


  • 400 g milk chocolate
  • 100 g unsalted butter
  • 150 g golden syrup
  • 100 g rice crispies
  • 100 g mini eggs
  • 50 g micro eggs
  • 50 g mini marshmallows

To finish

  • 50 g milk chocolate melted
  • sprinkles


  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

Nutritional information is given as a guide only.

Nutrition Facts
Mini Egg Rice Crispy Squares
Amount Per Serving
Calories 198 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 8mg 3%
Sodium 5mg 0%
Potassium 54mg 2%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Sugars 15g
Vitamin A 2.1%
Calcium 0.5%
Iron 2.9%
* Percent Daily Values are based on a 2000 calorie diet.