Description
These Mini Egg Rice Crispy Squares are a simple and easy dessert recipe. Made with pantry staple ingredients, this dessert recipe is sure to be a crowd pleaser!
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Ingredients
Scale
- 1/2 cup honey (maple syrup or brown rice syrup works too)
- 1/2 cup creamy natural peanut butter
- 1 tsp vanilla
- 2 cups brown rice crisps
- 1/3 cup chocolate eggs, chopped + about another 3/4 cup for topping, chopped (like mini eggs, or store brand chocolate eggs)
- 1 1/2 cups dark chocolate chips
- 1 tbsp coconut oil
Instructions
- In a large pot, melt honey, peanut butter and vanilla* (see note below). Stir until combined. Remove from heat and stir in rice crisps and chopped chocolate eggs.
- Line a 8″x8″ baking pan with parchment paper and press mixture into pan. Place in freezer while melting chocolate and coconut oil together (in microwave or double boiler).
- Pour melted chocolate over rice crisps mixture. Sprinkle chocolate eggs over chocolate. Place in fridge for an hour to harden.
- Remove from fridge 15 minutes before eating to soften chocolate and so it’s easier to cut into squares.
Notes
*Feel free to double the base to get a thicker rice crispy layer (like in the photos/video shown). To double the base, use: 1 cup honey, 1 cup creamy natural peanut butter. Remaining ingredients are the same.
Store squares in the fridge up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: No Bake