Easter Treats Made Easy: Mini Egg Crispy Cakes

Mini egg crispy cakes for Easter.

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Prep Time 10

Total Time 10

Course Dessert, Snack

Servings 12 Crispy cakes

Ingredients

150g Milk chocolate (broken into pieces)
50g Butter
2 tbsp Honey
100g Rice krispies
24 Mini eggs

Instructions

Place 12 muffin cases in a muffin cooking tin. Add the chocolate, butter and honey to a microwavable bowl. Heat for 30 seconds and stir; continue heating for 30 seconds and stirring until well combined.
Add the rice krispies and stir until well coated. Then, spoon the mixture evenly between the 12 cases and add 2 mini eggs to the top of each crispy cake. Place the crispy cakes in the fridge to cool for around an hour. Serve and enjoy.

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