A crispy treat specially for Easter that kids will love to make during the school holidays
12 people made this
- for the egg
- 175g milk chocolate, broken into pieces, plus extra for decorating
- 50g Rice Krispies cereal
- for the decorating
- 2 x 50g bags chocolate mini eggs
- 2 white chocolate buttons
- 50g golden marzipan
- 25g white chocolate, broken into pieces, plus extra for decorating, melted and cooled a little
- extra eqcuipment
- 25g white chocolate, broken into pieces, plus extra for decorating, melted and cooled a little
- 1.Break the chocolate into pieces and gently melt in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and and stir in the Rice Krispies, mixing well to coat. Spoon half the mix into one of the moulds, then use the back of your spoon to press it into a thick, even layer. Be sure to cover the whole of the inside, leaving a thick edge. Repeat with the other mould and leave in a cool place to set. Put the moulds in the fridge for 5 mins. TIP: Putting the egg halves in the fridge once the chocolate has set makes it easier to add another layer of warm chocolate. Don’t be tempted to leave the moulds in the fridge any longer than necessary as condensation could cause the chocolate to discolour.
- 2.Carefully unmould the eggs. Fill one half with a few mini eggs, then fix the halves together with melted chocolate. Patch any holes with a few extra Rice Krispies and melted chocolate. Leave in a cool place to set.
- 3.To make the eyes, paint blobs of melted milk chocolate onto the white chocolate buttons. Fix onto the egg using a little more chocolate. Spoon the white chocolate into a small piping bag, then pipe a beak and wings onto the egg and allow to set.
- 4.For the feet, roll out the marzipan on a sheet of greaseproof paper to about ½ cm thick. Using a knife, cut out two feet, making them large enough for the egg to sit on. Once the egg has completely set, place the chick on its feet, pressing down so that it stays upright. Finish by scattering some mini eggs around your chick to create a nest.
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Chocolate Coconut Crispy Bites
If you’ve been following my blog for a while then you’ll know I’m a big fan of Energy Bites. My kids are constantly demanding snacks and it’s great to be able to have a stash of healthy homemade treats in the fridge that don’t cost a lot of money to make.
That being said, all my Energy Bite recipes are made with nut butter and as most schools and nurseries have a nut ban then these snacks would only be suitable for at home in the afternoon, and couldn’t be packed into lunches or snack boxes.
So for this reason I’ve been working on a new recipe, similar to my Energy Bites but completely nut free. I also added Rice Krispies to the recipe to give the bites a delicious crispy crunch.
How To Make Rice Krispie Treats In The Instant Pot
- Put a piece of wax paper at the bottom of a 18×13 baking pan. Set aside.
- Place butter in the Instant Pot insert, and turn on the Sauté function. Stir until melted.
- Gradually add in marshmallows and stir gently until all have melted.
- Turn off the Instant Pot and carefully remove the insert. Add the rice krispie cereal in 2 cup increments, stirring until completely combined with melted marshmallow mixture.
- Once the mixture has cooled slightly, add a handful of the chocolate candies and very gently fold them into the top layer only.
- Scoop out the top layer, and spread out evenly in the prepared baking pan.
- Take another handful of chocolate candies and gently fold into the top layer, then remove and add to the pan. Continue this process until you have mixed-in all of the candies and added the rice krispie cereal mixture to the pan.
- Place a piece of wax paper on top and use your hands to smooth down. Allow to set overnight, then remove wax paper and cut into squares.
- It is important to add the chocolate candies into the top few inches of the mixture only any deeper and they may end up melting.
- Vary the flavor by making these with different candies, flavored marshmallows, chocolate rice krispie, or another favorite cereal.
Other Festive Holidays
Make these different holidays or events by using different colors of chocolate candies and sprinkles.
- Try green and red for Christmas.
- Black and orange for Halloween .
- Pastel colors for Easter.
More Festive Treat Recipes
More Instant Pot Dessert Recipes
Weight Watchers Points
There are 4 Blue Plan SmartPoints in a serving of this.
Thank you for reading my Rice Krispies Treats recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
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Salted Chocolate Rice Krispie Bars
The traditional rice krispie bar was a staple for much of us growing up. Classic rice krispie treat recipes get a new twist when topped with a rich, decadent dark chocolate ganache, and then sprinkled with coarse sea salt. It's the rice krispie treat- all grown up!
See more recipes from Jenni at A Little Bit Crunchy, A Little Bit Rock and Roll on her Featured Foodie page.
- 6 cups crispy rice cereal
- 4 tablespoons unsalted butter
- 4 cups mini marshmallows
- 3 / 4 teaspoon (about) coarse sea salt (divided)
- 1 cup dark chocolate chips
- 1 cup heavy cream
- 1 tablespoon vanilla
In a large stock pot, melt the butter and marshmallows together. Add in about a 1/4 teaspoon sea salt and the rice cereal.
Stir to coat the cereal in the marshmallow mixture and pour into your prepared pan. Press into the pan evenly and set aside to cool.
In a medium size sauce pan heat the heavy cream just until it comes to a boil. Pour the heavy cream over the chocolate chips in a bowl. Whisk until combined, then whisk in the vanilla.
Let the chocolate ganache cool for a few minutes and then poor over the rice krispies.
Sprinkle with the remaining sea salt. Allow the ganache to continue to set up and then cut into bars.
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how many bars does this recipe make. I need the answer as soon as possible because I'm making them for a function tomorrow. Thanks
@pgibbs 8472509, The amount of people you can serve with this recipe really depends on how you cut them. But, a 13x19 inch pan typically serves an average of 12 servings. I hope this helps! --editors of RecipeLion
I did something similar to this in collage, but I mixed in a whole bag of chocolate chips, the best I've ever made.
Saved and on the schedule to make, wondering if I can make these with CARAMELS ?? The salted caramel desserts are high on my list of favorites .
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How to store chocolate covered rice krispie treats
I store chocolate covered rice krispie treats in sealed container and separate the different treats with parchment or wax paper. You can store them in a container on your kitchen counter for 4 to 6 days or you can even freeze them in your freezer for a few months!
How to make chocolate covered rice krispie treats
Making rice krispie treats is actually pretty simple! I show you the step by step below along with photos!
First melt butter in a dutch oven (I love this one) and then melt 8 cups of the marshmallows.
Once melted…they look like this…wonderful blob of marshmallows.
Add the cereal and mix together.
Add the remaining 2 cups of marshmallows and mix a little bit.
I love seeing some of the marshmallows in the treats like this…
Pour the mass of of rice krispies treats into a parchment lined 9吉 pan.
I sprayed my hands with nonstick cooking spray and use them to slowly and carefully (because the mixture is warm) press down the cereal into an even layer.
Let the treats cool for 5 to 10 minutes and then, cut out shapes with your favorite cookie cutter (I used this Mickey Mouse cookie cutter). First, spray the cookie cutter with nonstick spray (you might have to do this a couple of times while you're cutting out the shapes.)
Press it all the way down, until it reaches the bottom of the pan.
Then pick up the cookie cutter…
And carefully, remove the the cut out shape…
Easy so it remains its shape.
I kept saying awww how cute.
While the treats were cooling (before I cut the shapes out), we prepped the chocolate, melt 2 cups dark chocolate melting wafers and 6 ounces white candy melts in separate bowls.
Dip the treats in the chocolate and use whatever sprinkles you like!
I love love love these!! Homemade rice krispie treats are the BEST! And so easy to make!
And even better to make them into Mickey Mouse rice krispie treats!
Fried chickpeas with cumin salt
You can adjust the spices to your taste smoked paprika, lemon zest and thyme all make good variations to this dish.
2 tbsp olive oil
400g tin chickpeas, drained
1 tsp salt
1 tsp ground cumin
1 Heat the olive oil in a large frying pan over a high heat. Add the dry chickpeas and fry until golden and crispy. Drain on kitchen paper.
2 Mix the salt and cumin together and use to season the chickpeas to taste.
Recipe supplied by Mike Denman, Plum + Spilt Milk, plumandspiltmilk.com
Mexican Chocolate Churro Rice Krispie Treats
Churro rice krispie treats sprinkled with a heavy dose of cinnamon and sugar, then drizzled with cayenne-spiced Mexican chocolate. Made with brown butter and brown rice crisps cereal, these treats are crispy, chewy, and downright addicting.
Before I even dive into talking about these Mexican chocolate churro rice krispie treats, I need to get something off my chest. I'm a snickerdoodle snob. Alanna and I have spent the better part of the year playfully rolling our eyes at recipes labeled as "snickerdoodle __(fill in the blank)__" when the only thing snickerdoodle about it is a little sprinkle of cinnamon and sugar. And with this recipe for churro rice krispie treats, I concede. I'm no better.
I realize I could just as easily call these snickerdoodle, cinnamon toast, or even cinnamon roll rice krispie treats - for they're all of those things just as much as they are churro. That being said, I need something that called out the heavy dose of cinnamon + sugar sprinkled under the Mexican chocolate drizzle and churro fits, given the churro's popularity in Mexico. So snickerdoodle/churro purists out there, I see you. I hear you. And I'm churro-ing onward anyway. Shove a rice krispie treat in your face and we'll be friends again soon. Promise.
If you'd like to make actual churros, I've also got a recipe for gluten-free churros in all their fried goodness!
I also realize that rice krispie treats don't really need a recipe - there are a million and one basic recipes out there, including one on the back of the box, I'm sure. Though you need to know that none of those hold a candle to Smitten Kitchen's brown butter crispy treats - from which these Mexican chocolate-drizzled churro brown rice krispie treats were adapted - hers has the very best, most perfect ratio of butter to marshmallow to cereal.
Building on Deb's base recipe, I've got two rice krispie tips for the foolproof treats.
- I always use brown rice crisps cereal - typically sweetened only with fruit juice, the texture and flavor of brown rice crisps creates a richer and less-cloying treat.
- This is a personal preference, I'm sure - I never pack the treats down when I spread them into the pan. Spreading the marshmallow-coated cereal evenly without pressing it flat creates a less-dense treat with a more intriguing texture.
I made this churro variation for Zo's birthday taco party (sans chocolate) and after three different people asked for the recipe, I decided it needed to live online. Rice krispie treats are probably the quickest dessert you can make and with the dusting of cinnamon sugar and spicy Mexican chocolate splatter, these treats are party-ready.
Thanks for reading Snixy Kitchen! To stay up on what’s coming out of my kitchen, follow me on Facebook, Instagram, Twitter, Bloglovin’, or Pinterest, or subscribe via e-mail to get new recipes right to your inbox.
- ½ cup water
- 1 cup vegetable oil
- ¼ cup chocolate syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup plain bread crumbs
- 1 cup unsweetened cocoa powder
- 4 skinless, boneless chicken breast halves
Preheat oven to 375 degrees F (190 degrees C).
Pour water into a 9x13-inch baking dish.
Whisk oil, chocolate syrup, egg, vanilla extract, and salt together in a bowl. Mix bread crumbs and cocoa powder together in a shallow bowl.
Poke holes into chicken breasts using a fork. Dip chicken in the oil mixture, covering completely. Press chicken into bread crumb mixture until both sides are coated. Arrange chicken in the prepared baking dish.
Bake in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Healthy No Marshmallow Rice Krispie Treats
I’m not sure whats more nostalgic than Rice Krispie treats. It was always a great day when there was a pan of Rice Krispie squares freshly made. We didn’t get them very often, since they weren’t exactly the healthiest…loaded with sugary marshmallows.
Naturally, my 5 year old loves them too, so I wanted to find a way to make them healthier and make them without marshmallows, use the gluten free brown Rice Krispies, and use a natural sweetener. But of course, they would have to taste identical to a traditional Rice Krispie treat.
I’ve also seen a lot of marshmallow-free recipes online, but most of them add nut butter. I didn’t want to add nut butter, cause I know most of you with kids have nut-free schools, so I wanted something they’d also be able to take to school and for other events with kids.
I wasn’t expecting the first trial to work so well, but I was shocked. They taste very close to the original, and they’re just as simple to prepare (I think its even easier as you’re not melting marshmallows!)
Of course the chocolate drizzle is totally optional. But I think it makes them more pretty and fun! I used Krisda stevia chocolate chips, so there is no additional sugar added, but you could also use regular semi sweet chips. I also included a link in the recipe for Lily’s stevia chocolate chips (available in the US). It will just add a touch more sugar to the nutritional content.
My kids couldn’t tell the difference, and my hubby said, “Wow, these really are close, I can barely tell the difference”. I confess, I’ve already made them twice, and have given some to friends and their kids gobbled them up too!
Storing Chocolate Rice Krispie Treats
These bars are best (texture and taste-wise) within the first couple of days we like them best on day 1. Keep the bars in an airtight container at room temperature while storing.
Freezing and thawing these bars affects the texture, and occasionally the chocolate can thaw and be grainy. That said, here is how these bars can be frozen and thawed:
Freezing: Freeze these bars the same day they’re made. Cut into even-sized bars and wrap each treat in a square of wax paper and then plastic wrap. Place the wrapped treats in a resealable freezer bag. Store in the freezer for up to 6 months.
Thawing: Thaw the Chocolate Rice Krispie Treats by removing an individual bar from the freezer and setting it out on the counter for 15-20 minutes or until it reaches room temperature.
To easily press these bars into the pan, quickly spritz your hands with cooking spray.