March 27, 2013

Coconut Cadbury Rice Krispies "Scotch Eggs"



Ingredients:
4 Cadbury Creme Eggs, refrigerated overnight and unwrapped
2 tablespoons butter
2 3/4 cups crisped rice cereal (Rice Krispies)
1/4 cup sweetened or unsweetened dessicated coconut
24 marshmallows
sprinkles


Directions:
Melt butter over low heat in a large pot. Add marshmallows and stir until nearly completely melted. Removed from heat and stir in cereal and coconut. Quickly and carefully cover each egg in the coconut mixture and form into an egg shape. Roll or sprinkle with sprinkles. Cool completely. Wrap in plastic wrap or store in an air-tight container.



Note: If you'd like to make more than four, make them in batches rather than doubling or tripling the recipe.
My thoughts:
I love Rice Krispies Treats and I love Cadbury Eggs so I am kicking myself for not thinking of a way to combine the two sooner. I made Rice Krispie Treats (with mint Oreos stirred in!) and noticed that although the marshmallow was certainly hot, the cereal made it cool enough to handle. Perfect for forming into shapes and as it turns out, folding over Cadbury eggs in the same way I fold sausage over real eggs to make Scotch eggs. The trick is to work quickly and to roll the eggs in sprinkles when they are shaped to help keep any marshmallow that is peeking out from sticking to everything just as you would add breadcrumbs to a real Scotch egg. You could also just roll them in more Rice Krispies if you don't have sprinkles. I have more sprinkles than I know what to do with so I used them; plus they add a festive air. I added coconut for extra flavor (who doesn't like coconut at Easter or Passover time?) and to temper the sweetness a tiny bit. Of course, these are very sweet but it is a treat! Indulge!

4 comments:

  1. Just a head's up -- Food52 is having a contest using breakfast cereal ... your recipe sounds perfect for it.

    ReplyDelete

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