Classic chocolate easter rice crispy cakes, with a nice hit of rich Peanut Caramel. They're super easy and really tasty. A perfect treat to make for easter. The addition of Peanut Caramel and butter makes the mixture slightly softer than the average rice crispy cake, and easier to scoff!

You'll need 6 - 8 paper muffin cups for this recipe.

Peanut Caramel Rice Crispy Cakes Recipe

Makes 6 cupcakes

Ingredients

  • 150 g dark chocolate, broken into pieces
  • 100 g unsalted butter
  • 75 g peanut caramel
  • 100 g rice crispies
  • 100 g mini eggs
  • 1 handful roasted peanuts

Method

  1. Place the chocolate and peanut caramel in a metal bowl. Cut the butter into small-ish pieces and add to the bowl, then place it over a pan of simmering water. Stir until melted.

  2. Put the rice crispies into another larger bowl and add the chocolate mixture. Stir until thoroughly mixed, then transfer to the muffin cups.

  3. Whilst the rice crispies are still warm, before the chocolate has firmed up, decorate them with 3 - 4 mini eggs each and a scattering of roasted peanuts. Allow to cool for 30 mins before eating.