Edd Kimber's mini egg marshmallow crunch bars recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Edd Kimber’ s mini egg marshmallow crunch bars recipe By Edd Kimber - April 10, 2022 A retro joy, inspired by the cornflake cakes we all enjoyed as kids. The base is crisp and chewy, topped with chocolate and a scattering of chocolate mini eggs. Great for little (and big) kids! Nassima Rothacker SERVES 12-15 BASE 75g unsalted butter, diced, plus extra for greasing 120g cornflakes large pinch of salt 185g mini marshmallows TOPPING 150g dark chocolate 25g unsalted butter 100g chocolate mini eggs, roughly chopped Lightly grease a 20cm square cake tin and line the base and sides with parchment paper. Put the butter in a large saucepan and place over a low heat until it is fully melted. Meanwhile, put the cornflakes in a large bowl. Add the salt and marshmallows to the saucepan, stirring constantly until the marshmallows have melted and you have a smooth mixture. Remove the pan from the heat and scrape the marshmallow mixture into the bowl with the cornflakes. Working quickly, stir the cornflakes trying to coat everything evenly. Don’t worry if you crush the cornflakes. Once combined, scrape this mixture into the prepared pan and press into an even flat layer (you can use wet hands if the mixture starts sticking to your spatula). Set aside for the moment. For the topping, add the chocolate and butter to a bowl set over a pan of simmering water and stir occasionally until fully melted. Remove from the heat and pour this mixture over the cornflakes and spread into an even layer. Sprinkle the mini eggs over and refrigerate for a couple of hours or until fully set. Remove from the tin and use a sharp knife to cut into pieces. These will keep for up to four days in the fridge. Follow Edd of Instagram and TikTok @theboywhobakes. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved