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Mini eggs, chocolate and tahini Rice Krispie treats

Name: Mini eggs, chocolate and tahini Rice Krispie treats
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Makes 9 bars (depending on how you cut them)
Ingredients: 130g tahini; 40g honey; ½ tsp salt flakes; 80g rice pops; 20g baked pretzel snacks, crushed, plus extra to decorate; 50-100g dark (or milk or white) chocolate, broken into small pieces; Mini eggs, crushed, to decorate (optional – omit them and use dark choc for dairy-free bars)

By: Tom Shingler
Head of food, delicious.

Published: 1 Apr 25
Updated: 1 Apr 25

Mini eggs, chocolate and tahini Rice Krispie treats

Give rice krispie bars a grown-up makeover with nutty tahini, honey and salty pretzels. If you like halva, you’ll love these mini eggs treats. Here’s why they’re an Easter winner…

Salt and sweet: Tahini and honey are the stars here with the salty pretzels tempering the sweetness and adding extra crunch.
Flexible recipe: We’ve kept these bars crumbly as we like the texture – if you want something neater, either melt your chocolate directly into the tahini mixture at the start or add and gently melt a couple of chopped marshmallows. The recipe works with mini eggs and leftover Easter eggs.
Quick and easy: There’s no need to turn on the oven to make these easy fridge bars. Even better, they need just 10 minutes prep and, once set, keep in an airtight container for up to a week.

Can’t get enough of those speckly pastel eggs? Browse more marvellous mini egg recipes.

Easy
April 2025

Test kitchen approved

Makes 9 bars (depending on how you cut them)
Prep time 5 min, plus chilling. Cook time 5 min

Give rice krispie bars a grown-up makeover with nutty tahini, honey and salty pretzels. If you like halva, you’ll love these mini eggs treats. Here’s why they’re an Easter winner…

Salt and sweet: Tahini and honey are the stars here with the salty pretzels tempering the sweetness and adding extra crunch.
Flexible recipe: We’ve kept these bars crumbly as we like the texture – if you want something neater, either melt your chocolate directly into the tahini mixture at the start or add and gently melt a couple of chopped marshmallows. The recipe works with mini eggs and leftover Easter eggs.
Quick and easy: There’s no need to turn on the oven to make these easy fridge bars. Even better, they need just 10 minutes prep and, once set, keep in an airtight container for up to a week.

Can’t get enough of those speckly pastel eggs? Browse more marvellous mini egg recipes.

Vegetarian

Nutrition: Per bar

Calories: 181kcals
Fat: 11g (2.7g saturated)
Protein: 4.5g
Carbohydrates: 15g (5.9g sugars)
Fibre: 2.3g
Salt: 0.4g

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Ingredients

130g tahini
40g honey
½ tsp salt flakes
80g rice pops
20g baked pretzel snacks, crushed, plus extra to decorate
50-100g dark (or milk or white) chocolate, broken into small pieces
Mini eggs, crushed, to decorate (optional – omit them and use dark choc for dairy-free bars)

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Method

Line a container or baking dish with baking paper (see Know-how). Put the tahini, honey and salt in a small saucepan over a low heat. Warm through, stirring constantly, until completely combined, then tip in the rice pops and crushed pretzels. Stir until combined, then decant into the container and press down with the back of a spoon (or your hands) to flatten the top and pack everything tightly.
Melt the chocolate in the microwave in 30-second bursts, stirring between each, then drizzle it over the top of the rice pop mixture. You can go for a complete coating or a more Jackson Pollock-style drizzle-and-splatter approach, depending on how much choc you have to use up. Scatter over more pretzel pieces and, if using, some crushed mini eggs. Put the container in the fridge to chill and set for at least 30 minutes, then turn out and slice into bars. They’ll last for a week in an airtight container.

Recipe from April 2025 Issue

Nutrition

Nutrition: per serving

Calories: 181kcals
Fat: 11g (2.7g saturated)
Protein: 4.5g
Carbohydrates: 15g (5.9g sugars)
Fibre: 2.3g
Salt: 0.4g

delicious. tips

The container you use to set the bars in can be any size (within reason) – a smaller one will create deep, thick bars while a larger one will create flat, thin ones. For reference, the container we used held around 920ml.