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Coffee Recipe by Wabilogic
Mini Egg Krispie squares! The best and easiest Easter treat ever...
1/2 cup honey (maple syrup or brown rice syrup will also do)
1/2 cup creamy natural peanut butter
1 tsp vanilla
2 cups brown rice crisps
•1/3 cup chocolate eggs, chopped + about another 3/4 cup for topping, chopped (like mini eggs, or store brand chocolate eggs)
1 1/2 cups dark chocolate chips
1 tbsp coconut oil
In a large pot, melt honey, peanut butter and vanilla. Stir until combined. Remove from heat and stir in ricecrisps and chopped chocolate eggs.
Line a 8 inch x 8 inch baking pan with parchment paper and press mixture into pan. Place in freezer while melting chocolate and coconut oil together (in microwave or double boiler).
Pour melted chocolate over ricecrisps mixture. Sprinkle chocolate eggs over chocolate. Place in fridge for an hour to harden.
•Remove from fridge 15 minutes before eating to soften chocolate and so it’s easier to cut into squares.