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Chocolate crackle eggs

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • Vegetarian

Get the kids involved with this chocolate crackle eggs recipe. Simple yet delicious, it makes for a fun Easter treat.

  • Makes12
  • Cook time5 minutes
  • Prep time15 minutes, (+ 2 hours chilling time)
Chocolate crackle eggs


  • 4 cups (140g) Kellogg's Rice Bubbles
  • 2/3 cup (110g) icing sugar mixture
  • 1 cup (80g) desiccated coconut
  • 150g butter, chopped
  • 100g white chocolate
  • 100g dark chocolate, melted
  • Sprinkles, to decorate
  • Coloured writing icing, to decorate

Nutritional information

Per serve: Energy: 1297kJ/310 Cals (15%), Protein: 3g (6%), Fat: 21g (30%), Sat Fat: 15g (63%), Carb: 28g (9%), Sugar: 17g (19%), Dietary Fibre: 1g (3%), Sodium: 63mg (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Grease and line a 20cm x 30cm lamington pan withbaking paper, allowing the 2 long sides to overhang.
  2. Step 2

    Combine the rice bubbles, icing sugar and coconut in a large bowl. Place butter and white chocolate in a small saucepan over medium heat and stir until just melted. Pour over the rice bubble mixture and stir well to combine. Press mixture into prepared pan. Place in fridge for 2 hours or until firm.
  3. Step 3

    Remove slice from the pan. Use a 5cm egg-shaped cutter to cut egg shapes from pan. Use melted dark chocolate to attach decorations and decorate using writing icing.