Rice Crispy Easter Egg Clusters

Name: Rice Crispy Easter Egg Clusters
Prep time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 125 g coconut fat; 100 g cooking chocolate; 1 pcs egg; 2 dl icing sugar; 1.5 tbsp coffee; 50 g puffed rice; 100 g small easter egg

20 min

2 portions

easter for kids no-cook

Plan this

Basically the Easter version of chocolate rice crispy cakes — crunchy, chocolatey, and topped with little candy eggs. Ready in 20 minutes.

Instructions

1
Melt the coconut fat in a bowl set over a pot of boiling water. Take it off the heat, add the chocolate broken into pieces, and let it sit for a few minutes until melted. Stir it all together and leave to cool down to room temperature.
2
Now whisk the egg and icing sugar together until light and fluffy. Stir in the coffee and the cooled chocolate mixture, then use a spatula to fold in the puffed rice until everything is well combined.
3
Use two spoons to shape the mixture into balls and place them in muffin cases or on baking paper. Press a small dip into the top of each one and fill it with a few small Easter eggs.

Per average serving

Calories

kcal

1.1

Protein

0.1

Carbs

0.9

Fat

Fiber

0.1g

Sugar

10mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Per average serving

Calories

kcal

1.1

Protein

0.1

Carbs

0.9

Fat

Fiber

0.1g

Sugar

10mg

Sodium

Tips from the kitchen

Let the chocolate mixture cool properly before you fold in the puffed rice. If it's still warm, the rice goes soggy almost immediately and you lose all the crunch.
Whisking the egg and icing sugar until light and fluffy isn't just for show. It gives the clusters a slightly firmer, less greasy texture once they set.
The coffee won't make these taste like coffee. It just deepens the chocolate flavour. Don't skip it, but don't add more than the recipe says either or the mixture gets too loose.
Work quickly when shaping the balls. The mixture firms up as it sits, and if you leave it too long it becomes hard to scoop neatly. Have your muffin cases ready before you start shaping.
Press the dip in the top gently while each cluster is still soft. If you wait until they've set in the fridge, they'll crack instead of dipping.

Ways to vary it

You can swap the small Easter eggs on top for mini chocolate buttons or crushed Maltesers if you can't find Easter eggs outside the season.
Dark cooking chocolate gives a more intense result. Milk chocolate makes them sweeter and a bit softer. Both work, it just depends who you're making them for.
For a nut version, fold in a small handful of chopped hazelnuts along with the puffed rice. Keeps the crunch but adds something extra.

Storage & leftovers

Keep them in the fridge in an airtight container and they'll be fine for up to 5 days. They do freeze well, just place them in a single layer first so they don't stick together, then transfer to a bag. Take them out and let them thaw in the fridge overnight rather than at room temperature, which can make them sweat.

What to serve with it

These are good on their own as a little Easter treat, but if you're putting out a spread, they sit well next to a simple fruit platter to cut through the sweetness.

By Untrained ChefPublished 21 June 2026