Tip the raw rice into a deep cake tin
and cover the top with cling film (so that
you can recycle the rice after!).
Crumble the brownies into a food
processor and dollop in the melted dark
chocolate. Whizz until well mixed. Scoop
out tbsps of the mixture and roll into egg
shapes between your hands. Gently poke
a lolly stick or skewer in about halfway,
poke into the rice to stand up, and chill
for 2-3 hrs until really firm.
Melt the white chocolate gently in a
bowl over a pan of barely simmering
water (or in a microwave on Low), then
take off the heat and let cool for 1-2 mins
to thicken slightly. One by one, dip the
chocolate eggs into the white chocolate
to coat, then let the excess drip back into
the chocolate bowl. Stand the lollies in the
rice-filled cake tin. Tip the sprinkles into
small bowls, then dip the egg lollies in,
gently rolling them around and coating
them. Chill again for 1-2 hrs, or overnight,
until the chocolate is really hard and set.
Nibble lollies as they are, or if they are
for an egg hunt, wrap them in small
squares of cellophane, gathering it up
around the stick below the egg and tying
with pretty ribbon.