The kids are going to love these Easter Rice Bubble Choc Eggs. Here's how we made them:
125g vanilla marshmallows
35g unsalted butter, cubed...
2 ½ cups rice bubbles
200g milk chocolate
100g coloured sprinkles
1. Place the marshmallows and butter into a microwave safe container, uncovered and microwave on HI for 1 minute. Stir to combine. Return to the microwave if the butter is not melted for 10 seconds at a time, until the butter melts. Transfer to a large bowl and then add the rice bubbles and stir until combined.
2. Dampen your hands and shape a small amount of the mixture to resemble the shape of an egg. Continue this until the mixture is depleted. Place into the refrigerator to cool.
3. Place the chocolate into a microwave safe dish and microwave on HI for 30 seconds then stir and microwave for 10 seconds at a time until the chocolate melts, stirring at every interval. Let the chocolate cool slightly.
4. Rest the eggs on a cooling rack and drizzle the chocolate over the top. Not too much as it will warm the marshmallow and they will fall apart. If this happens take the egg in your hands and rub the chocolate over the egg and then roll in the sprinkles. If they don’t fall apart, just sprinkle the 100’s and 1000’s over the top, then let set.