Chocolate crackle egg baskets
- 3 cups Rice Bubbles
- 200g Mars Bars
- 3 tablespoons thin cream
- 2 teaspoons cocoa powder
- 12-24 small easter eggs
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.
- 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.