We’ve given a rice krispies rocky road recipe an Easter twist. The kids will love decorating these colourful bites.
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Grease and line the base and sides of a 12 hole 1/3 cup (80ml) muffin pan. Combine the rice puffs, marshmallow and combined sprinkles in a large bowl.
Combine the chopped chocolate and copha in a heatproof bowl. Place over a saucepan of simmering water (don’t let the bowl touch the water). Cook, stirring with a metal spoon, for 3 mins or until chocolate melts and mixture is smooth. Pour over the rice puffs mixture and stir to combine. Spoon evenly among the lined pans and press down, using the spoon to leave a small hollow at the top of each nest.
Place in the fridge for 30 mins or until chocolate is set. Decorate with the mini eggs to serve.
We’ve used mini speckled chocolate Easter eggs here, but you can top the nests with whatever treats you have on hand.