Easter Egg Bars
Ingredients(Yield: 20)
- 12 marshmallow Easter eggs (any flavour), unwrapped
- 60 g SPAR margarine - brick type
- 5 ml vanilla essence
- 1 litre Rice Krispie cereal (4 Cups)
- 250 ml coconut
- Optional topping: melted white chocolate
- Place the marshmallow Easter eggs and margarine together in a pot over low heat.
- Once the ingredients begin to melt, keep stirring until an even molten mixture results.
- Remove from the heat and quickly stir in the essence, cereal and coconut. Spoon the mixture into 2 greased SPAR Good Living non-stick loaf pans, pressing down firmly to compact.
- Chill until firm enough to tap out onto a chopping board and slice into bars.
- Optional: Drizzle melted chocolate over the tops and set aside to harden.
Hints and Tips
Press this mixture into the base and sides of a greased spring-form cake tin. Fill with SPAR chocolate ice-cream, and freeze.
Slice and serve wedges as an Easter dessert. Sprinkle speckled chocolate hen's eggs in clusters on top of each slice as you serve.
