Baking Easter Crispy Cakes– PIGLET US
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Baking Easter Crispy Cakes

Easter is here and we have been in the kitchen baking some yummy Easter treats. These chocolatey crispy cakes are perfect for baking with the kids and getting them involved! Be quick though as they are so delicious we don't think they will last long!

 

INGREDIENTS

400g milk chocolate

100g unsalted butter

150g golden syrup (or honey)

100g rice crispies

100g mini eggs

50g Milkybar eggs eggs

50g mini marshmallows

To finish

50g milk chocolate melted

sprinkles

30g mini eggs

 

METHOD

Line a 20x20cm tin with baking paper and set aside

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

In a separate large bowl, add the rice crispies, mini eggs, milky bar eggs eggs and marshmallows. Pour in the melted chocolate mix and stir through to coat everything evenly

Tip the mixture into the prepared tin and level out

Melt the remaining 50g of chocolate and drizzle over the rice crispies

Add sprinkles and a few extra mini eggs before putting in the fridge to chill for a couple of hours or over night

Cut into squares and tuck in!


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