Description
Chewy, candy-filled Easter Egg Rice Krispie Treats made with mini marshmallows, butter, and pastel chocolates — a fun, colorful dessert perfect for spring parties or Easter baskets.
Ingredients
6 cups Rice Krispies cereal or other puffed rice cereal
1 (10 oz) bag mini marshmallows
3 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch of salt
2 to 2½ cups pastel candy-coated chocolates such as Cadbury Mini Eggs or pastel M&M’s
Instructions
1. Lightly grease the inside of plastic Easter egg molds or a tray and your hands if shaping by hand.
2. Melt butter in a large pot over low heat, add marshmallows, and stir until smooth.
3. Remove from heat, stir in vanilla and salt, then add Rice Krispies and mix quickly to coat.
4. Let mixture cool for 2 minutes until warm but manageable.
5. Press cereal mixture into one half of each mold, leaving room at the top.
6. Add pastel candies, top with more cereal mixture, and press to seal the egg shapes.
7. Let molds rest at room temperature for 30–45 minutes until set.
8. Remove from molds and serve immediately or store in an airtight container.
Notes
Lightly grease hands or a spatula to avoid sticking while shaping.
Crushed candies or sprinkles can be folded in for extra texture.
Can be shaped without molds using greased hands and surface.
Candy variations: jelly beans or candy-coated sunflower seeds work well.
Optional: drizzle with white chocolate or fold in crushed graham crackers for added flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 509
- Sugar: 13g
- Sodium: 649mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 105g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 8mg