Mini eggs, chocolate and tahini Rice Krispie treats
- Published: 1 Apr 25
- Updated: 26 May 25
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.
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Makes 9 bars (depending on how you cut them) -
Prep time 5 min, plus chilling. Cook time 5 min
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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.
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