Rice Krispies Easter Egg Treats
Fun no bake Rice Krispies Easter Egg Treats with gooey marshmallow, vanilla, and colorful decorations, perfect for spring.
Ingredients
Ingredients
- 6 cups Rice Krispies cereal
- 11 ounces mini vanilla marshmallows about 6 1/2 cups, divided
- 6 tablespoons unsalted butter
- 1 teaspoon vanilla bean paste
- 1/8 teaspoon fine salt
- 1/4 cup pastel sprinkles plus more for decorating
- 1/2 cup mini chocolate eggs or M&M’s
- 1/2 cup shredded sweetened coconut
- 1/2 cup melted white or milk chocolate
- 1/2 cup candy melts melted (optional, for extra decorating)
- 2 tablespoons sanding sugar
- Nonstick cooking spray for greasing
- Green food coloring optional (for tinting coconut)
Instructions
- Line a baking sheet with parchment paper and set aside. Lightly coat a heatproof spatula, your plastic or silicone egg molds, and your hands with nonstick cooking spray.
- In a large pot over low heat, melt the butter until fully liquid but not sizzling or browned.
- Add 10 ounces (about 5 1/2 cups) of the mini marshmallows and the salt to the pot. Stir constantly over low heat until the marshmallows melt completely and the mixture looks smooth and glossy.
- Remove the pot from the heat and stir in the vanilla bean paste until evenly combined.
- Add the Rice Krispies cereal to the warm marshmallow mixture. Gently fold with the greased spatula until every piece of cereal is coated, checking the bottom of the pot so no dry cereal remains.
- Let the mixture sit for 1 to 2 minutes, just until no longer piping hot. Fold in the remaining 1 cup mini marshmallows and 2 tablespoons of the pastel sprinkles.
- Working while the mixture is still warm and pliable, scoop portions into the greased egg molds. Press the mixture firmly to fill each mold, or press it against the sides to make a hollow shell if you prefer a filled egg.
- For a candy center, press a shallow well in one egg half, place a mini chocolate egg or 2 to 3 M&M’s inside, then cover with more cereal mixture and press to seal. Close the mold so the two halves meet, press gently, then open and release the formed egg onto the parchment lined baking sheet. Repeat with the remaining mixture.
- Drizzle the warm eggs with melted white or milk chocolate and melted candy melts. Immediately sprinkle with remaining pastel sprinkles and a light coating of sanding sugar so decorations stick.
- In a small bowl, tint the shredded coconut with a drop or two of green food coloring, stirring until the color is evenly distributed. Spread the tinted coconut on the parchment and roll a few eggs lightly in it, or reserve it for serving.
- Let the decorated eggs sit at room temperature for 20 to 30 minutes, until the chocolate is set and the eggs are firm enough to handle easily.
- Arrange the Rice Krispies Easter Egg Treats on a platter over the tinted coconut, if using, and serve at room temperature.
Notes
- Store Rice Krispies Easter Egg Treats in a single layer or between sheets of parchment in an airtight container at room temperature for up to 3 days.
- Avoid refrigerating for long periods because the treats can become too hard; if your kitchen is very warm, chill for 10 to 15 minutes, then return to room temperature before serving.
- Avoid refrigerating for long periods because the treats can become too hard; if your kitchen is very warm, chill for 10 to 15 minutes, then return to room temperature before serving.