Chocolate crackle egg baskets

Serves:

Ingredients

• 3 cups Rice Bubbles
• 200g Mars Bars
• 3 tablespoons thin cream
• 2 teaspoons cocoa powder
• 12-24 small easter eggs

Method

Place 20 cup cake paper cases or 12 muffin paper cases into a tray.

Chop up the Mars Bars and place in a large microwave-proof bowl with the cream and cocoa powder.

Zap in the microwave for 1 minute on medium power, remove from microwave and stir well.

Repeat until mars bars have melted and the mixture is a creamy smooth consistency—took me 3.5 minutes on medium power.

Stir the rice puffs into the lovely gooey chocolate mixture until well combined.

Spoon into paper cases and then use a teaspoon to make a small hole in the centre of each basket.

Place one or two easter eggs in each basket.

Store covered in the fridge until needed.

Notes:

• Remove the baskets from the fridge about 30 minutes before you want to serve them.
• I had a chorus of complaints, “the eggs are too hard and too cold” straight from the fridge!
• Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note