Worldly Wednesday – Crunchy Easter Eggs
Are your children needing a new activity?
Do you not want to spend a fortune on either of those?
Fear Not My Friends! I can combine the two and give you some fun, cheap and tasty Easter FUN!!
Crunchy Easter Eggs
Makes approx. 20
YOU WILL NEED
- 110g Marshmallows
- 100g Butter
- 4 Cups Puffed Rice
- Spray Oil
For The Coating:
- 160g White Chocolate
- 100g Butter
THE HOW TO
Line a tray with baking paper and set aside;
Melt your butter and marshmallows in a saucepan on low heat until it becomes a melty, gooey mixture;
Turn off the heat and add your puffed rice, mixing through until all combined;
Spray your hands with some oil and take a little mixture and using your hands, create a little egg shape. Once done, lay on the tray and repeat until all the mixture is used (remember you will need to work quickly to ensure you can mould all the eggs whilst the mixture is still warm);
Refrigerate for a half hour or more to set.
For The Coating
Heat a small saucepan on low heat and add your butter and chocolate, broken into small pieces;
Carefully mix until the ingredients are just melted, then turn off the heat and mix in well until you have a smooth chocolately mixture;
Take your tray off eggs and carefully dip one end into the chocolate, turning each so you have a nice, even coating to half off the egg;
Place on the tray and repeat;
Refrigerate again until the chocolate is set.
I made a mother Goose sized egg just because I could and taste tested several of the smaller ones (yes, they are fabulous). I was reminiscing about chocolate crackles when rudely interrupted by my children wanting a taste too…
These eggs are really easy and make for a welcome change from chocolate, although the ingredients don’t egg-sactly make them any healthier!!
Try them out at your place these holidays – the kids will love them – and you may just as well!