Not sure what to do with the leftover Easter Eggs? Why not try these easy crispy cake recipes?

Basic Crispy Cakes

This recipe can be scaled up or down easily. It works on a 2:1 ratio of chocolate to cereal i.e. for this batch I had 280g chocolate so used approximately 140g rice crispys.

INGREDIENTS

Chocolate

Rice crispys (cornflakes or cereal of your choice)

Mini eggs

METHOD

Weigh your chocolate, note down the weight and break the chocolate into smallish pieces in a glass or pyrex bowl.

Next you want to weigh your cereal and place in a large mixing bowl and put it to the side.

Melt the chocolate either over boiling water on the stove or in your microwave.

Once melted pour the chocolate over the cereal and mix to combine.

Using two tablespoons put approximately a large table spoon of the mix in a cupcake case (I usually find it easiest to put the cupcake cases in a cupcake or muffin pan so they don't move about when placing the mixture in the cases).

Make a dip in the middle of the mixture and add a few mini eggs per cake.

Place in the fridge or leave in a cool room until the chocolate sets.

Crispy Cake Bars

This recipe is the result of running out of cupcake cases part way through making crispy cakes and not wanting to tackle the lockdown shopping queues to pick up more.

INGREDIENTS

Chocolate

Rice crispys (cornflakes or hoops)

Marshmallows

Mini eggs (or any other extras you like . The batch in the picture also has some cut up candied orange peel in as the chocolate used was a dark chocolate orange easter egg.)

METHOD

Start by following the first four steps from the recipe above.

Cut up the marshmallows, mini eggs or any other extras you want to add. I would use about a small handful of each.

Stir the extras into the chocolate mixture.

Pour the mix into a baking paper lined square or rectangular tim, spread in an even layer and leave to set.

Once set either cut the rectangle into smaller bars usinb a sharp knife or break small bits off when you want some.

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