Chocolate Crackle Eggs

Chocolate Crackle Eggs

As a parent, I know I have spent a lot of time over the years questioning the amount of chocolate I should let my children eat. However, the one time of year I ease up on the rules is Easter. Embrace chocolate and have fun with the kids making these super easy chocolate treats.

This classic recipe is ideal for cutting into egg shapes for Easter and decorating with colourful icing pens or sprinkles. Don’t worry if you don’t have egg shaped cookie cutters, simply cut out a template with a piece of card and cut out shapes using a knife.

100g unsalted butter

100g dark chocolate, 70% cocoa solids

100g marshmallows

150g Rice Krispies

Egg-shaped cookie cutters

Icing pen to decorate

MAKES 10-12 depending on the size of your cutters

1. Line the base and sides of a deep baking tray, about 22x30cm with non-stick parchment.

2. Put the butter, chocolate and marshmallows in a large wide saucepan and melt everything together over a low heat, stirring occasionally until you have a smooth, sticky chocolate mixture.

3. Remove the pan from the heat and add the Rice Krispies, stirring until they are completely coated.

4. Spoon into the baking tin, then press into the edges and flatten on top with the back of a spoon. Set aside for about 1 hour to set.

5. Using your egg-shaped cookie cutters cut as many shapes as you can (the trimmings are a nice treat to nibble on whilst you decorate the eggs!).

6. Use the icing pens and be as creative as you like making your chocolate crackle eggs look fun and colourful for Easter.