Mars Bar Rice Crispy Nests
A fun twist on the classic chocolate rice crispy nests for Easter, these easy treats are made with a melted Mars Bar mixture and feature a melted chocolate drizzle.
Servings 12 nests
Equipment
- 1 x 12-hole fairy cake tin, lined with paper cases.
Ingredients
- 4 x 39.4g Mars Bars, chopped.
- 40 g unsalted butter, diced.
- 25 g golden syrup
- 75 g rice crispies
- 36 Mini Eggs (approx. 120g).
- 40 g milk chocolate, melted.
Instructions
- Place the chopped Mars Bars, diced butter and golden syrup into a medium saucepan over low heat. Stir frequently until the butter and Mars Bars have melted completely and you have a smooth mixture.
- Remove the pan from the heat and immediately tip in the rice crispies. Working quickly, stir through the cereal until all of the rice crispies are completely coated in the Mars Bar mixture.
- Divide the mixture between 12 fairy cake cases (approx. 1 generously heaped dessertspoon per case).
- Press 3 Mini Eggs into the centre of each case, pushing them down to help form the rice crispy mixture into a 'nest' shape.
- Drizzle each nest with melted chocolate, then set aside at room temperature to firm up for an hour or two before serving.
- The Mars Bar Rice Crispy Nests can be stored in an airtight container at room temperature for about a week. I recommend storing them in their paper cases, because the Mars Bar mixture can be a little sticky.