Try these chocolate crackle eggs with the kids this Easter
This classic recipe from Jo Pratt using Rice Crispies is ideal for cutting into egg shapes for Easter and decorating with colourful icing pens or sprinkles. Don’t worry if you don’t have egg shaped cookie cutters, simply cut out a template with a piece of card and cut out shapes using a knife. Once you’ve tried these chocolate crackle eggs you won’t try anything else!
Makes 10-12 depending on the size of your cutters
- 100g unsalted butter
- 100g dark chocolate, 70% cocoa solids
- 100g marshmallows
- 150g Rice Krispies
- Egg shaped cookie cutters
- Icing pen to decorate
- Line the base and sides of a deep baking tray, about 22x30cm with non-stick parchment.
- Put the butter, chocolate and marshmallows in a large wide saucepan and melt everything together over a low heat, stirring occasionally until you have a smooth sticky chocolate mixture.
- Remove the pan from the heat and add in the Rice Krispies, stirring until they are completely coated.
- Spoon into the baking tin then press into the edges and flatten on top with the back of a spoon. Set aside for about 1 hour to set.
- Using your egg-shaped cookie cutters cut as many shapes as you can (the trimmings are a nice treat to nibble on whilst you decorate the eggs!).
- Use the icing pens and be as creative as you like making your chocolate crackle eggs look fun and colourful for Easter.