Mini Egg Millionaires Rice Crispy Cakes (Gluten Free)
Mini eggs? Tick! Chocolate? Tick! Caramel? Tick! Faffing around making a crumbly gluten free shortbread base? Nope!
My Mini Egg Millionaire’s Rice Crispy Cakes (try saying that really fast) are a super easy twist on a classic millionaire’s shortbread, using rice cereal as the base instead of shortbread.
The result? We can’t stop eating them. These are some seriously moreish treats packed with caramel, a layer of chocolate and my fave gluten free Easter chocolates, mini eggs.
If you make my Mini Egg Millionaire’s Rice Crispy Cakes I’d love to see! You can find me on Instagram @the.gfg.
Ingredients
For the caramel
40g caster sugar
200g butter
1 tin condensed milk
45g golden syrup
For the base
85g gluten free rice pops/puffed rice cereal
For the topping
300g milk or dark chocolate
1 bag mini eggs, lightly crushed into halves with a rolling pin
Method
Line a 20cm square baking tin with grease proof baking paper.
Add the ingredients for your caramel (sugar, butter, condensed milk, golden syrup) into a saucepan and heat over a medium heat until the sugar has dissolved, stirring constantly so none of the sugar burns.
Slowly turn the heat up to high, and boil the caramel for 5-7 minutes, stirring constantly so it doesn’t catch. It’s ready when it’s a slightly fudgey texture and a slightly darker golden colour. If the butter separates (which looks like an oily layer on top), take the mixture off the heat, add 1 tbsp boiling water and stir constantly until it comes back to a smooth mixture, then bring back up to boil very slowly.
Mix around 1/4 to 1/3 of your caramel mixture into the rice cereal - just enough so it’s all lightly stuck together. Press into the square baking tin to make your base. Put in the fridge for 10 minutes, remembering to stir your remaining caramel occasionally to keep it smooth.
Remove your base from the fridge and pour the rest of the caramel over the top, spreading evenly. Put back in the fridge to set for 15 minutes.
Break up your chocolate and melt it - you can do this in the microwave in 15 second intervals, stirring in between, but I prefer to melt my chocolate in a Pyrex bowl over a pan of barely simmering water. Once melted, leave to slightly cool for a minute or so.
Pour your chocolate over your caramel layer, spreading evenly with a palette knife or the back of a spoon. Scatter your mini eggs over the top, and leave to set in the fridge for at least 3-4 hours before cutting into slices with a large, sharp knife.
