SPRING IS HERE!!!!!! I cannot tell you how happy it makes me. For the last few years, I’ve really ‘felt’ winter – you know? Like it oppresses, supresses and depresses me. I only realise how much I feel the effects of winter when spring finally pops up and I feel so much lighter and brighter….just me???
The clocks changed last weekend and the lighter evenings have arrived……..I can do my workouts outside, I have more time for blogging with better light for pics and I feel like I have more time to do things……..like drink vodka in the garden. This makes Joey a very happy Easter bunny!!!
And it’s with Easter in mind that this little recipe popped into my head and into my gob – these peanut butter and mini egg rice krispie squares are everything you love about the original Kellogs treat, but the flavours are a teensy bit more grown up, yet still kid-friendly.
My recipe is a less gum-tinglingly sweet version of the original rice krispie treat and that’s down to the addition of peanut butter, dark chocolate and a little salt. These are very very moreish and are perfect with a cup of tea.As with most of my recipes, these are super simple and it’s easy enough to get the kiddies involved in the making of these. For this recipe, I used mega marshmallows but you can use regular or mini – I would however recommend using white mallows – the pink and white version change the colour of the final bun to a baby pink – though still tastes the same and if it’s all you have, then use those anyway.I found these in Home Bargains – which is also where I found this cheaper version of Cadbury’s mini eggs. They are every bit as tasty but only 59p and 89p a packet – BARGAIN!!
Peanut butter and mini egg rice krispie treats
- 60g unsalted butter
- 250g crunchy peanut butter
- 225g marshmallows (12 mega ones)
- 1 tsp vanilla extract
- 1/2 tsp salt
- 150g rice krispies
- 300g mini eggs
- 100g milk or dark chocolate
- knob of butter
- Grease your chosen tin – mine was 12inx8in
- Place a bowl over a pot of boiling water and put in the butter and peanut butter and melt on a med-low heat.
- Add in the marshmallows and melt – if you’re using the mega ones it’s a good idea to tear these up a bit as it will take them forever to melt otherwise.
- Once melted, add in the vanilla extract and salt.
- Take off the heat and let it cool ever so slightly (just so that the mini eggs don’t melt once they go in the mix)
- Add in the rice krispies and mini eggs and stir together making sure to coat everything with the peanut butter/marshmallow mix.
- Pour into the tin, pressing down firmly (slightly wet hands help) and leave to set for 2 hours.
- Once set, melt the chocolate with the butter and pour over the top of your rice krispie squares and allow to set.
- Cut into squares and serve!!!