These fun Easter treats are the perfect way to use up extra Mini Eggs you might have in the house. With their pretty appearance, they make a lovely gift for family and friends or even a fun afternoon treat to make with the kids. Made with marshmallowy Rice Krispie Squares and melted white chocolate, these are pure indulgence.
- For this Easter recipe
- you will need:
- 6 Rice Krispie Squares
- 50g melted white chocolate
- 350g Mini Eggs
- 3 chocolate biscuits
Cut each Rice Krispie Square in half and shape into a ball with your hands.
Melt the white chocolate in short, 10 second bursts in the microwave until smooth.
Use the chocolate to carefully attach the Mini Eggs around half of the Rice Krispie ball. Place in a box to set, using the sides as support for the eggs. Leave in the fridge for around half an hour.
Use the rest of the chocolate to stick the remaining Mini Eggs on the bare side of the Rice Krispie balls and leave to set again in the fridge.
Once fully set stick a lolly stick or cake pop stick into the flower.
If using a silicone plant pot, fill the base with more Rice Krispie Squares and top with crumbled chocolate biscuit. Stand the flower up in the pot using the stick.
You can get mini flower pots like ours from Lakeland or Hobbycraft.