-
Place the marshmallows and butter in a large pan and place on a medium heat, stir until they melt together then add in the milk chocolate, keep mixing until they all melt together.
-
Remove from the heat and pour in the rice crispies, stir well and quickly, it will start to getting stringy and sticky fast.
-
Line a square 8 inch cake tin with clingfilm and them pour in the rice crispy mix. Press down to compress and reach the corners (wetting your hand stops you sticking to the mixture)
-
Melt the white chocolate and pour over the top then lightly crush your mini eggs and scatter on top.
-
Place in the fridge for 2 hours to set, then cut into 16 squares.
Gluten Free Easter Double Chocolate Rice Crispy Squares
Back to all recipes.If you miss Kelloggs Rice Krispie Squares, these are definitely one you need to make, Easter inspired double chocolate rice crispie squares. With marshmallows and chocolate mixed with gluten free rice crispies you have the gooeyness of rice crispie squares mixed with a chocolatey flavour, I have them topped it with white chocolate and added mini eggs (but if it's not Easter you could leave them off or use M&M's instead). Deliciously moreish and guaranteed not to last long!
- Preparation Time: 15 Mins
- Cooking Time: 2 Hours
- This recipe makes 16 squares
This recipe contains:
- Dairy
- Soya
This recipe was featured in
Ingredients
200g marshmallow
40g butter
75g milk chocolate
120g gluten free rice crispies
150g white chocolate
100g mini eggs
Method
Nutritional Information (Per square)
Cals
Calories
199
Carbs
29g
Fibre
0g
Fat
9g
Sugar
20g
Protein
2g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
Your Comments
There's no comments on this recipe, why not leave one?
Submit Comment
Want to leave a comment on this blog? Feel free to join the discussion!