So after Jack made chocolate biscuits in the last post, Lily wanted to make something. She decided to make mini egg Rice Krispie cakes, the mini eggs are a great addition to the simple Rice Krispie cake. They add some colour, and well I Just love chocolate mini eggs. We found a pack in the back of the cupboard left over from Easter. Personally I just wanted to eat them, but I was overruled by Lily.
It’s another very simple recipe, because that’s how we roll. My involvement was getting the pan and bowl out of the cupboard. Filling the pan with water, and turning on the gas hob. The rest was all Lily.
- 150g milk chocolate
- 50g butter
- 60ml golden syrup
- 135g Rice Krispies
- chocolate mini eggs
- Break up the chocolate into little pieces and melt in a large bowl (big enough to take all the Rice Krispies later. I’ve made that mistake before) suspended over a pan of simmering water.
- Once the chocolate has melted, add the butter and syrup and gently fold in.
- Pour in the Rice Krispies and then fold briskly until everything is combined. When ready put the mixture into cake cases.
- Finish by adding the mini eggs. Gently push them into the mixture to give them a chance of sticking.
These tasted great! Like I said in the marshmallow Rice Krispie squares post, I prefer the marshmallow to the chocolate version. Adding in the mini eggs definitely gives these something extra though. Lily was very precise that every cake had to have 2 mini eggs each (#autism), as you can see in the picture.
I’ll leave you with a couple of questions. How do you like your Rice Krispie cakes, chocolate or marshmallow? Also, what else do you think could make a good addition to this treat other than mini eggs?
Thank you for reading, Dad Does Autism