Once the butter is melted add the marshmallows (and toffees if using) and stir until they have melted (usually around 5-10 minutes)
Once everything is fully melted into a smooth fluffy mixture add the Rice Krispies, I did it at around 50g a time to make sure they were all well coated.
Get your egg moulds and grease them with either butter or a cooking spray.
Spoon the Rice Krispie mixture into each side of the mould, pop the mini egg into the middle and then squeeze the mould closed, nice and firmly.
Put in the fridge for around an hour to cool and harden.
Gently pop each egg out, and voila!
If you wanted to you could use candy melts or melted chocolate to dip them in or decorate.
