Description
These Easter Egg Rice Krispie Treats are a festive twist on the classic marshmallow and cereal treat. Shaped into adorable egg forms and decorated with pastel sprinkles, they make a perfect no-bake, kid-friendly dessert or snack for springtime celebrations.
Ingredients
Scale
Main Ingredients
- 3 tablespoons unsalted butter
- 1 package (10 oz) mini marshmallows
- 6 cups Rice Krispies cereal
- ½ cup pastel sprinkles (plus extra for decoration)
- Non-stick cooking spray (for shaping)
Instructions
- Melt the Butter and Marshmallows: In a large pot, melt the butter over low heat. Add the mini marshmallows and stir continuously until fully melted and smooth. Remove the pot from heat to prevent burning.
- Mix in Cereal: Immediately stir in the Rice Krispies cereal until all pieces are evenly coated with the marshmallow mixture. Gently fold in the pastel sprinkles to distribute color throughout the mixture without breaking the cereal.
- Shape into Eggs: Lightly coat your hands with non-stick cooking spray to prevent sticking. Scoop about ¼ cup of the mixture and mold it carefully into an egg shape. Place each formed treat on a tray lined with parchment paper.
- Decorate: Press extra pastel sprinkles onto the surface of each egg-shaped treat for a festive and colorful decoration that enhances the Easter theme.
- Set: Allow the shaped treats to cool and fully set for 15 to 20 minutes at room temperature before serving. This helps them hold their shape and ensures they are not sticky to the touch.
Notes
- Use low heat while melting marshmallows to avoid scorching.
- Coat your hands with non-stick spray to make shaping easier and less sticky.
- Press sprinkles gently onto the treats so they adhere well without falling off.
- Store leftovers in an airtight container at room temperature to maintain freshness.
- For a gluten-free version, make sure to use gluten-free Rice Krispies cereal.
