Easter Rice Krispie Treats
Easter Rice Krispie Treats are really simple and fun to make with the kids this Easter. These bite sized treats are incredibly chewy with mini chocolate egg morsels in every single bite.
Servings: 15 servings
Calories: 418kcal
Ingredients
- 3/4 cup unsalted butter
- 2 10 ounce bags mini marshmallows
- 10 cups Rice Krispies cereal
- 1 1/2 cups mini chocolate eggs
- 4 ounces white chocolate (chips or baking bar cut into pieces)
Instructions
- Line a 9×13-inch baking pan with parchment paper and spray with non-stick baking spray.
- Melt the butter in a large, heavy bottomed sauce pan set over a low heat.3/4 cup unsalted butter
- Set aside 1 cup of the mini marshmallows then add the remaining marshmallows to the melted butter. Leave the heat on a very low setting and allow the marshmallows to melt stirring continuously so they don’t burn. Once melted remove from the heat.2 10 ounce bags mini marshmallows
- Quickly add the Rice Krispies and use a spatula to thoroughly mix them into the melted butter and marshmallow mixture.10 cups Rice Krispies cereal
- Set aside a handful of mini chocolate eggs then add the remaining mini eggs to the mixture and mix until they are evenly distributed.1 1/2 cups mini chocolate eggs
- Add the reserved marshmallows and mix to combine.
- Transfer the mixture to the prepared pan. Use a spatula to gently press the mixture into an even layer in the pan.
- Press the reserved mini chocolate eggs on top of the mixture.
- Melt the white chocolate in a small microwave-safe bowl in the microwave in 30 second increments, stirring after each time.
- Pour the melted white chocolate over the top of the Rice Krispie mixture.4 ounces white chocolate
- Leave to set at room temperature for about an hour.
- Cut into squares and enjoy.
Notes
Tips and Techniques
- You can use a different size pan, however, your Easter Rice Krispie Treats might be thicker or thinner depending on what size pan you use.
- Be sure to use a heavy based pan as marshmallows could burn if they get too hot. Melting the butter first and frequent stirring over a low heat ensures that the marshmallows melt evenly and won’t burn.
- It's important to stir the ingredients into the melted butter and marshmallow quickly so that everything is evenly coated.
- Store in an airtight container at room temperature. Consume within 2 to 3 days.
Nutrition
Serving: 1serving | Calories: 418kcal | Carbohydrates: 65g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 151mg | Potassium: 50mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1574IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 6mg