With Easter just around the corner, I decided to make this recipe by Easy Food Magazine. It is easy to make and turned out delicious. Anyone who loves creme eggs will love these 🐣
- 200g Rice Krispies
- 200g+100g milk chocolate
- 3 Creme Eggs
- Mini Creme Eggs
- Melt 200g milk chocolate.
- Add to 200g Rice Krispies and mix.
- Add a bag of mini creme eggs.
- Pour the mixture into a lined tin.
- Pour the mixture into a lined tin and press down the mixture onto the pan and chill in the fridge.
- Spread over 100g melted chocolate.
- Decorate with creme eggs and chill before serving.
- Cut into squares.
This recipe by EasyFood makes 14-16 puddings and is easy to follow.
100g milk chocolate
2 tbsp crunchy peanut butter
30g mini marshmallows
50g puffed rice cereal or cocoa pops
30g dried cranberries (optional)
100g white chocolate, melted
Fondant holly leaves and berries, to decorate
- Line a baking tray with parchment paper.
- In a saucepan, heat the butter, milk chocolate, peanut butter and marshmallows over a medium heat, stirring gently until the chocolate and butter have melted.
- Place the puffed rice cereal and dried cranberries in a large bowl.
- Pour over the chocolate mixture and stir until well coated. Allow to cool a little.
- Using a small ice cream scoop, scoop out the mixture to form “Christmas puddings” on the parchment paper.
- Place in the fridge until firm, then decorate with melted white chocolate and fondant holly leaves and berries.
Try this energy-boosting granola breakfast to start your day – it’s good for you! Serve with cold milk, yoghurt, or as a smoothie bowl topping. This recipe can be adjusted to suit your preferences.
- 2 tbsp vegetable oil
- 125ml maple syrup
- 2 tbsp honey
- 1 tsp vanilla extract
- 300g rolled oats
- 50g sunflower seed
- 4 tbsp sesame seeds
- 50g pumpkin seeds
- 100g flaked almond
- 100g dried berries (find them in the baking aisle)
- 50g coconut flakes or desiccated coconut
Heat oven to 150C/fan 130C/gas 2. Mix the oil, maple syrup, honey and vanilla in a large bowl.
Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.
Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins, then mix in the coconut and dried fruit, and bake for 10-15 mins more. Remove and scrape onto a flat tray to cool.
Serve with cold milk or yogurt. The granola can be stored in an airtight container for up to a month.
This recipe is by easyfoodmag and serves 12.
- 100g butter
- 6 fun-sized MilkyWay bars, chopped
- 1 1/2 tbsp golden syrup
- 150g Rice Krispies
- 350g milk chocolate, melted
- Line a 20cm square baking tray with non-stick parchment paper.
- In a large saucepan over a low heat, combine the butter, four of the Milky Way bars and the golden syrup. Allow to melt slowly — don’t worry if the Milky Way bars aren’t fully melted at this point.
- Add the Rice Krispies, the remaining Milky Way bars and 50g melted chocolate to the mix. Fold through until fully coated.
- Transfer into the prepared tray and press down firmly to pack it in. Put the tin in the fridge for about 10 minutes
- Remove the tray from the fridge, pour on the remaining melted chocolate and spread evenly over top.
- Return to the fridge until fully set. Cut into squares and serve.