There is something utterly delightful about a crunchy, chocolaty treat that brings a smile to everyone’s face, and this Mini Egg Chocolate Rice Crispy Cake Recipe does just that. Combining velvety melted chocolate with the classic snap of Rice Krispies, topped with colorful Mini Eggs, it’s a simple yet irresistibly fun dessert to make and share. Whether you’re after a quick sweet fix or a centerpiece for a celebration, this recipe is a guaranteed crowd-pleaser filled with texture, richness, and that happy pop of mini chocolate eggs.

Ingredients You’ll Need

A round, thick chocolate crispy cake sits on a clear glass stand over a white marbled surface. The cake has one visible layer made of shiny dark chocolate-coated crispy puffed grains, giving it a bumpy texture. On top, there are small colorful candy eggs in pastel colors—pink, white, yellow, and light purple—spaced evenly around the edge and one in the center, adding a festive touch. The background is softly blurred with hints of similar pastel candy eggs scattered around. photo taken with an iphone --ar 4:5 --v 7

Gathering these ingredients feels like putting together the perfect harmony where every element plays a vital role. They are straightforward, familiar, and each one lends something special to the cake’s flavor and texture, making this Mini Egg Chocolate Rice Crispy Cake Recipe wonderfully easy and satisfying.

75 g unsalted butter or vegan spread: Adds smoothness and helps the chocolate melt perfectly without seizing.
200 g dark chocolate (broken into pieces): Brings a rich, slightly bitter depth that balances the sweetness beautifully.
100 g milk chocolate (broken into pieces): Provides creamy sweetness that pairs perfectly with darker notes.
125 g Rice Krispies: The signature crisp crunch that gives this dessert its playful texture.
13 Mini Eggs (milk or dark chocolate): These colorful bites add charm and a festive touch to the finished cake.
Grease and line a 20 cm loose bottomed round cake tin: Essential for shaping and easy removal of your cake once set.

How to Make Mini Egg Chocolate Rice Crispy Cake Recipe

Step 1: Prepare Your Cake Tin

Start by greasing and lining a 20 cm loose-bottomed round cake tin. This step is crucial for the clean release of your mini egg chocolate rice crispy cake from the tin, ensuring it keeps its lovely shape.

Step 2: Melt Butter and Chocolate

Place a large bowl over a pan of barely simmering water – creating a gentle double boiler. Add the butter and both dark and milk chocolate pieces to the bowl. As soon as they begin to melt, remove the bowl from heat and stir gently until the mixture is silky smooth and fully combined.

Step 3: Mix in the Rice Krispies

Carefully fold the Rice Krispies into the melted chocolate mixture. This part is fun because you’re combining crunchy with creamy, and mixing just enough to coat each puff evenly is the secret to every delicious bite.

Step 4: Press Into Tin

Spoon the chocolate and cereal mixture into your prepared tin, then press it down firmly and evenly with a spatula. This ensures the cake has a solid structure when chilled, and it keeps the texture pleasantly compact yet crunchy.

Step 5: Decorate with Mini Eggs

Scatter the Mini Eggs across the top of the cake. This not only adds pops of color and extra chocolate yumminess but also makes the dessert look irresistibly festive and inviting.

Step 6: Chill and Set

Place the tin in the fridge and leave it to set completely. This usually takes about an hour but check that the cake is firm before you attempt to slice it.

Step 7: Slice and Serve

Once set, remove your Mini Egg Chocolate Rice Crispy Cake from the tin, slice into wedges, and serve. Each piece delivers that joyful crunch paired with smooth chocolate and the surprise bite of Mini Eggs. Perfect for sharing!

How to Serve Mini Egg Chocolate Rice Crispy Cake Recipe

A slice of chocolate crispy rice cake sits on a white plate, showing one thick layer made of crispy rice coated in dark chocolate. The top of the cake has a small pink candy egg, adding a touch of color. The cake is dense yet textured, revealing the airy rice pieces throughout. In the background, the rest of the cake stands on a clear glass cake stand decorated with a yellow ribbon tied around its stem; this cake is cut into pieces and topped with colorful pastel candy eggs in pink, purple, yellow, and white. The white marbled surface holds scattered pastel candy eggs, complementing the scene. A silver fork rests on the plate beside the cake slice. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding extra garnishes can elevate this simple cake into something even more special. Try sprinkling edible glitter or crushed Mini Eggs around the edges for sparkle, or add a drizzle of white chocolate on top for contrast and an extra touch of elegance.

Side Dishes

For a balanced treat, pair your cake with a scoop of vanilla or salted caramel ice cream. Fresh berries also bring a lovely freshness to contrast the rich chocolate, making the overall dessert feel light and bright.

Creative Ways to Present

Serve this cake as individual squares or mini portions in colorful cupcake liners for an adorable party snack. You could also layer the mixture in a transparent trifle dish, alternating with whipped cream to turn it into a no-bake dessert parfait that wows visually.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which might be unlikely), keep the cake tightly covered in an airtight container at room temperature or the fridge. Stored properly, it will maintain its freshness and crunchy texture for up to 3-4 days.

Freezing

This Mini Egg Chocolate Rice Crispy Cake Recipe freezes well, so wrap it securely in plastic wrap and foil, then pop it in the freezer. When you want to enjoy it again, thaw in the fridge overnight to preserve the texture without getting soggy.

Reheating

No need to reheat this treat—it’s best enjoyed cold or at room temperature. The crisp chocolate and crunchy Rice Krispies hold their texture beautifully without warming.

FAQs

Can I use other cereals besides Rice Krispies?

Absolutely! While Rice Krispies give that classic crunch, puffed wheat or cornflakes can also work, just expect a slightly different texture and flavor.

What if I want to make this vegan?

Use vegan butter or spread and dairy-free chocolate to keep it fully plant-based without compromising the deliciousness.

How long does it take to set properly in the fridge?

Typically, allow around 1 to 2 hours for the chocolate to fully set and the cake to firm up nicely under chilling conditions.

Can I substitute Mini Eggs with another candy?

Yes, feel free to use other chocolates or candies for topping, like chopped chocolate bars, chocolate chips, or candy-coated chocolates for a personalized twist.

Is this recipe kid-friendly?

Definitely! It’s quick, fun to make, and loved by kids for its sweet, crunchy, chocolaty profile and colorful Mini Eggs on top.

Final Thoughts

Whether it’s for a quick chocolate craving or a special occasion dessert, I truly hope you give this Mini Egg Chocolate Rice Crispy Cake Recipe a try. It is as simple as it is scrumptious, and watching the smiles when it’s served makes every step absolutely worth it. Enjoy this joyful treat with friends or family and savor each crunchy, chocolaty bite!

Mini Egg Chocolate Rice Crispy Cake Recipe

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3.9 from 34 reviews

Author: Ava
Total Time: 10 minutes plus chilling time
Yield: 12 servings

Print Recipe

Description

This Mini Egg Chocolate Rice Crispy Cake is a quick and delicious no-bake treat that combines the rich flavors of dark and milk chocolate with crunchy Rice Krispies and colorful Mini Eggs. Perfect for Easter or any festive occasion, this cake sets in the fridge and requires minimal effort to prepare, making it an ideal dessert for all ages.

Ingredients

Chocolate Mixture

75 g unsalted butter or vegan spread
200 g dark chocolate, broken into pieces
100 g milk chocolate, broken into pieces

Base

125 g Rice Krispies

Decoration

13 Mini Eggs (milk or dark chocolate)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Cake Tin: Grease and line a 20 cm loose-bottomed round cake tin to ensure easy removal of the rice crispy cake once set.
Melt Chocolate and Butter: Place a large heatproof bowl over a pan of barely simmering water (double boiler). Add the butter and both types of chocolate pieces into the bowl. Allow them to melt gently, then turn off the heat.
Combine Mixture: Stir the melted chocolate and butter mixture thoroughly with a spoon until smooth and well combined.
Add Rice Krispies: Gently fold the Rice Krispies into the chocolate mixture, mixing until all the cereal is evenly coated.
Transfer to Tin: Spoon the mixture into the prepared cake tin. Use a spatula to press and pat the mixture down evenly, creating a compact and flat surface.
Decorate: Arrange the Mini Eggs on top of the mixture for a festive and colorful decoration.
Set the Cake: Place the cake tin in the fridge and allow the rice crispy cake to set firmly, which will take at least a few hours or until solid.
Serve: Once set, carefully remove the cake from the tin, cut into 12 slices, and serve. Alternatively, store in an airtight container in the fridge until ready to enjoy.

Notes

You can substitute vegan spread for the butter to make this recipe dairy-free.
Use a loose-bottomed cake tin for easy release of the cake.
Ensure the bowl does not touch the water while melting chocolate to prevent burning.
Let the mixture cool slightly before folding in Rice Krispies to avoid sogginess.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
If you prefer, add a pinch of sea salt to the chocolate mixture for enhanced flavor.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: British