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

Ingredients

• 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

Method

1. Grease your chosen tin – mine was 12inx8in
2. Place a bowl over a pot of boiling water and put in the butter and peanut butter and melt on a med-low heat.
3. 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.

1. Once melted, add in the vanilla extract and salt.
2. 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)
3. Add in the rice krispies and mini eggs and stir together making sure to coat everything with the peanut butter/marshmallow mix.
4. Pour into the tin, pressing down firmly (slightly wet hands help) and leave to set for 2 hours.
5. Once set, melt the chocolate with the butter and pour over the top of your rice krispie squares and allow to set.
6. Cut into squares and serve!!!