These Spiced Chocolate Crackle Easter Eggs are a great Easter treat to make with the kids these school holidays. Using Mrs Rogers Cinnamon and Nutmeg, they are really yum for adults too!
Melt the Kremelta in a pot on a medium heat. Add the cocoa, cinnamon and nutmeg and stir to combine. Set aside.
In a large bowl, put the rice bubbles and icing sugar and stir. Add the Kremelta and stir to combine. Using the easter egg mould, fill with the mix and place in the freezer to set for 5 minutes. Remove and continue until all the mixture has been set. Keep the eggs in the fridge until required (they won’t last long!).
Ingredients
Directions
Melt the Kremelta in a pot on a medium heat. Add the cocoa, cinnamon and nutmeg and stir to combine. Set aside.
In a large bowl, put the rice bubbles and icing sugar and stir. Add the Kremelta and stir to combine. Using the easter egg mould, fill with the mix and place in the freezer to set for 5 minutes. Remove and continue until all the mixture has been set. Keep the eggs in the fridge until required (they won’t last long!).
