Hey there, sweet treat lovers! If you’re like me, Easter is the perfect excuse to go wild with mini eggs and all things chocolatey. These Mini Egg Protein Crispie Slices are crunchy, creamy, sweet, and secretly packed with protein! Whether you’re looking for a quick treat to share or something fun to make over the holiday weekend, this no-bake recipe is easy, tasty, and just a little bit addictive.

Now I’ll be honest I didn’t hold back on the white chocolate topping because hey, it’s Easter! But if you’re watching your macros, feel free to use less chocolate. These slices still taste AMAZING with a little less. Let’s hop into the recipe!

Method

Melting the Base Ingredients

Start by grabbing a microwave-safe bowl and adding 100g of smooth peanut butter along with 40g of coconut oil (save the remaining 10g for later). Pop the bowl in the microwave for about 30 to 40 seconds you want the mix to be warm and melty, not boiling hot. Give it a good stir until the peanut butter and oil are fully combined and smooth. Once melted, add in 1 tablespoon of honey and stir again. The honey gives it that perfect touch of sweetness and helps everything bind nicely.

Mixing the Protein and Crispies

Now it’s time to boost the protein! Add 30g of white chocolate protein powder into the warm mixture. Stir well, making sure there are no lumps smoothness is key here for an even texture. After that, pour in 100g of Rice Krispies and gently fold them through the mixture. Be careful not to crush the Krispies too much you want that lovely crunch in every bite. Keep stirring until all the Krispies are well coated in the sticky, peanut-buttery base.

Setting the Base Layer

Once your mix is ready, grab a lined baking tin (around 8×8 inches works perfectly). Spoon the mixture into the tin and press it down firmly using the back of your spoon or a spatula. Make sure to spread it out evenly across the base, right into the corners. This helps the bars hold together and gives them a neat finish. When it’s all packed in nicely, pop the tin into the fridge for at least 30 minutes to let the base set.

Preparing the Chocolate Topping

While the base is chilling, it’s time to prep the heavenly topping! In a new microwave-safe bowl, combine 150g of white chocolate with the remaining 10g of coconut oil. Microwave this mixture in short bursts, about 15-20 seconds at a time stirring in between until it’s smooth and silky. Don’t rush this part; melting slowly helps avoid burning the chocolate. If you’re looking to save on calories, 100g of white chocolate will also do the job, though the layer will be a bit thinner.

Finishing Touches with Mini Eggs

Take the tin out of the fridge and pour the melted chocolate mixture evenly over the top of the crispie base. Use a spatula or the back of a spoon to spread it out smoothly from edge to edge. Then, take 75g of crushed mini eggs and sprinkle them all over the top. Press them down gently so they stick into the chocolate layer. The pop of color and crunch from the mini eggs makes the slices extra special!

Final Chill and Slicing

Once the topping is complete, return the tin to the fridge for at least 1 hour. This gives everything time to set properly. When the chocolate is firm to the touch and the base feels solid, remove the tin from the fridge. Use a sharp knife to slice into bars or squares whatever shape you like! Be sure to clean the knife between cuts for neat edges. Now they’re ready to enjoy! Just try not to eat them all at once I know, it’s tough!

Necessary Tools

Mixing bowls
Microwave-safe bowl
Lined baking tin (roughly 8×8 inch works great)
Spoon or spatula
Measuring spoons
Knife (for slicing)
Fridge

Mini Egg Protein Crispie Slices – A Sweet, Crunchy Easter Treat!

Recipe by Jenner TomaskaCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking timeminutes

Total time

minutes

Ingredients

100g smooth peanut butter
30g protein powder (I used white chocolate flavor!)
50g coconut oil
100g Rice Krispies
1 tbsp honey
150g white chocolate (you can use 100g if you’d like)
75g mini eggs, crushed

Directions

First, melt the peanut butter and 40g of coconut oil (save the last 10g for later) in the microwave. It takes around 30-40 seconds just warm and smooth. Stir in the honey next.
Mix in the protein powder until it’s fully combined, then pour in the Rice Krispies. Stir until everything’s coated and crunchy.
Press this mix firmly into your lined baking tin. Pop it in the fridge for at least 30 minutes so it can start to set.
While that’s chilling, melt the white chocolate with the last 10g of coconut oil in the microwave. Once smooth, pour it on top of the chilled base and spread evenly.
Sprinkle on the crushed mini eggs (the more colorful the better!). Place the tin back in the fridge for another hour until fully set.
Once everything’s nice and firm, slice into bars and try not to eat them all in one go (I struggle with this part )!

Notes

Don’t overheat the peanut butter and oil just warm it enough to melt and stir.
When mixing the protein powder, make sure there are no clumps smooth is key!
Press the mixture down firmly in the tin so the bars hold together well.
Chill it fully before slicing cutting too soon makes it messy and gooey (still delicious though ).

Serving Suggestions

Serve chilled for the perfect crunch!
Try them with a cup of hot cocoa or coffee
Pack them in your Easter picnic or lunchbox
Great as a post-workout reward or midday snack

Fun Fact

Did you know mini eggs were first created in 1967? That means people have been munching on those speckled beauties for over 50 years! No wonder they taste so magical.

Conclusion

And there you have it your new favorite Easter treat Mini Egg Protein Crispie Slices! They’re fun, festive, full of flavor, and sneak in a little protein boost too. This recipe is super simple, no oven needed, and just the right mix of indulgent and smart. I hope you enjoy making (and eating) them as much as I do! Let me know if you try them, and have the happiest Easter weekend ever!