Mini Eggs rice crispy squares recipe, anyone? No-bake and probably the easiest yet most indulgent Easter treat you’ll find. Yep – the Mini Eggs you see on top are Coeliac-friendly and wheat-free too.
Mini Eggs rice crispy squares recipe – yup, no need for any gluten-free flour and no need to turn the oven on! Best of all, you only need 5 simple ingredients and some optional food colouring too.
It’s a fact that every bake or sweet treat instantly improves when you add mini eggs. And this recipe is proof!
Rice crispy squares are a treat that’s delicious as they are, but a few little twists take my favourite nostalgic lunchbox filler to a whole new level.
Best of all, it just simply involves adding a few crushed mini eggs to the rice crispy squares, then topping with white chocolate and more mini eggs. Easy!
So here’s a few reasons you need to make this if you weren’t convinced already:
Why make my Mini Eggs rice crispy squares?
- This is completely no-bake – that means no gluten-free flour required and no need to switch the oven on.
- The taste is out of this world – the perfect treat for all chocoholics at Easter that’s incredibly easy to make.
- Nobody would ever know they’re gluten-free – muggles won’t know the difference!
- Mini Eggs are gluten-free in the UK, so celebrate that fact by making these!
- This is a fool-proof recipe – you absolutely cannot fail with this one and it’s 100% beginner friendly.
So what do my Mini Eggs rice crispy squares taste like?
The base is perfectly bound with that unmistakable rice crispy cake texture – crunchy, crispy with sticky marshmallow and packed with chunky, crushed mini eggs.
The top layer is white chocolate, coloured appropriately to a mini egg palette, then finished with even more crushed mini eggs.
Every bite is super crispy, a little sticky, with that lovely, sweet, creamy taste of white chocolate and *all* the chunky texture/milk chocolate flavour and of mini eggs.
Here’s everything you’ll need for this recipe, keep scrolling until you see the recipe card for the measurements and method ??
Mini Eggs rice crispy squares recipe: What you’ll need…
- Gluten-free rice crispy cereal (linked in FAQ section)
- Mini Eggs
- White Chocolate
- Food colouring gel, pink, yellow, purple (optional)
So I thought I’d kick things off with a little frequently asked questions section – if you just want the recipe, then keep scrolling.
But I’ve thrown in some tips here that will be really helpful if this is your first time making this, or you want to adapt it. So here they are!
Mini Eggs rice crispy squares recipe: Frequently Asked Questions
Can I make this recipe gluten-free?
It is gluten-free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten-free products.
Can I make your Mini Eggs rice crispy squares recipe dairy free?
Yes, you can easily make this dairy-free with a few simple swaps:
- Start by swapping the white chocolate to dairy-free white chocolate.
- Then, ensure you use Stork hard margarine instead of butter – don’t use spreadable dairy-free margarine for this one!
- Use dairy-free Easter chocolate instead of Mini Eggs.
Can I make your Mini Eggs rice crispy squares recipe vegan?
Yep, follow the advice to make this dairy-free, then you’ll just need to make one more simple swap – the marshmallows.
Fortunately you can easily buy gluten-free AND vegan marshmallows online from Amazon.
These are a little expensive, so you can always pop into Marks and Spencer who now do Plant Kitchen vegan marshmallows, I believe!
Is your Mini Eggs rice crispy squares recipe low FODMAP?
Unfortunately, this recipe contains a lot of dairy, so you won’t be able to attempt this until you’ve successfully reintroduced dairy.
Are Mini eggs gluten-free?
Yes, they are in the UK! They don’t have any gluten-containing ingredients or a ‘may contain’ warning for gluten.
Tap here to read the ingredients label for yourself – it never hurts to double-check! You’ll find them down the seasonal aisle in the supermarket.
Which rice crispies are gluten-free?
Believe it or not, rice crispies aren’t always 100% free from gluten because they often contain barley malt extract.
Some of these barley-containing products USED to be certified by Coeliac UK because they contain less than 20 parts per million of gluten, which according to Coeliac UK, that makes them safe for people with Coeliac disease.
However, Coeliac UK recently changed their stance on this and will no longer be recommending them for a gluten-free diet.
So here’s a list of all the rice crispies which are still safe for us to eat, that are free from barley entirely.
- Nestle GoFree Rice Pops (free from barley)
- Tesco Free From Rice Snaps (free from barley)
- Asda Free From Rice Snaps Cereal
- Sainsburys Free From Rice Pops
Can I make this without the marshmallows?
Sadly not as the marshmallows are what binds the rice crispy cake together and gives it a lovely, sticky finish and sweet flavour.
Plus, for example, unlike using honey as a binder, marshmallows will bind the rice crispy cereal together without having to bake them.
Can I use a food processor or stand mixer to make this?
Both are total overkill for this recipe, especially since a food processor would blend the rice crispy cereal instead of mixing them!
I’d definitely advise making this purely by hand to avoid crushing the rice crispy cereal as they’re being mixed. So get a good silicone spatula or wooden spoon and get mixing!
Do I need any special equipment to make your Mini Eggs rice crispy squares recipe?
As I mentioned, you should definitely make this recipe by hand, so you certainly don’t need any crazy appliances or anything like that.
What you will need however is a 9″ square baking tin – here’s the one I use. Apart from that, you’ll just need a little baking paper too!
Do I need weighing scales to make your Mini Eggs rice crispy squares?
In short… yes, yes and yes! And I wouldn’t advise attempting any my recipes without them.
A lot of work went into fine tuning ratios and quantities and for me, baking is all about consistency and precision. I want you to make this recipe and for it to turn out EXACTLY like mine did.
I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss.
How can I tell when my Mini Eggs rice crispy squares are ready to cut?
Until the marshmallow and butter have had time to set in the fridge, the bars will be loose and sticky.
Once they’ve had long enough in the fridge, they should be solid and sturdy, ready to be cut into bars. If you get them out too early, simply pop them back into the fridge for a little longer.
How long can I keep my Mini Eggs rice crispy squares for?
I’ve kept them for about 4-5 days in an air-tight container with no problems. If you need to keep them any longer than that, I’d highly recommend freezing them (see advice below for doing that).
Can I freeze my Mini Eggs rice crispy squares?
Of course! I’ve frozen them for up to 2-3 months no problem. Slice them up before freezing – that way you can simply defrost slices as and when you need them.
Plus, they’ll thaw a lot quicker. When you want to eat one, each slice should take around 3 hours to defrost at room temperature. You’d never know they were frozen!
Mini Eggs rice crispy squares recipe: Method
Oh and here’s a printable version of my Mini Eggs rice crispy squares recipe. Please remember to give it 5 stars if you tried it and enjoyed it as it helps people know it’s worth trying too! ⭐️
Mini Eggs Rice Crispy Squares Recipe - Easter baking!
- 200 g marshmallows
- 45 g butter
- 180 g rice krispies ensure gluten-free - see FAQ section above for recommended safe products
- 150 g mini eggs crushed (for inside)
- 300 g white chocolate
- Food colouring gel pink, yellow, purple (optional)
- 150 g mini eggs for the top
- Prepare a 9x9 inch square baking tin with non-stick baking paper.
- Place your marshmallows and butter into a large saucepan and allow to melt on a low heat. Keep stirring so it doesn't stick to the bottom of your pan.
- Once smooth and very sticky remove from the heat and add your rice krispies to the pan. Mix them so all the krispies are coated. If your saucepan is too small to cope with this, transfer into a large bowl and mix.
- Mix in your crushed mini eggs.
- Then place your mixture into your tin. Press it down as tightly as you can, it's very sticky but I find it becomes less and less sticky so keep pushing it in.
- Melt your white chocolate in the microwave or in a bowl over a saucepan of boiling water on the hob. If you melt it in the microwave, make sure you mix it every 20 seconds or so to ensure the chocolate doesn't burn.
- If you want to colour the white chocolate split it up into 3 separate bowls (have more white chocolate in one bowl as that will be your base colour) and use your colouring gels in each to carefully get to the desired colour. Make sure your white chocolate is still really loose and pourable.
- Pour one of the coloured white chocolates over the top of the krispies and then drizzle the other coloured melted chocolates over the top and swirl it around using a skewer. If you don't want to colour the chocolate, just pour it over the top of the krispies as is.
- Cover the melted chocolate with the mini eggs and optionally an extra drizle of melted white chocolate.
- Place in the fridge to allow to completely set.
- Once set, remove from the tin and cut into squares - either 9 big squares or 16 small ones.
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
Oh and don’t forget to pin this for later!