Easy Easter Rice Krispies Eggs (Print version)
Buttery marshmallow cereal treats shaped into Easter eggs with pastel sprinkles, candy centers, and an easy plastic egg mold.
# Ingredients:
For the cereal eggs
01 -
Cooking spray, for the molds
02 -
3 tablespoons (42 g) unsalted butter
03 -
1 package (10 oz or 285 g) mini marshmallows
04 -
1 teaspoon vanilla extract
05 -
1/4 teaspoon fine salt
06 -
6 cups (160 g) crisp rice cereal
07 -
1/3 cup pastel sprinkles
For shaping and decorating
08 -
12 plastic snap-apart Easter eggs, about 3 inches long, washed and dried
09 -
1/2 cup mini candy-coated chocolates, optional
10 -
4 oz (115 g) white chocolate or white candy melts
11 -
2 tablespoons extra pastel sprinkles
# Instructions:
01 -
Lightly coat the inside of each clean plastic egg half with cooking spray. Set the halves open on the counter so they are ready before the cereal mixture cools.
02 -
Melt the butter in a large pot over low heat. Add the mini marshmallows, vanilla, and salt, then stir until the marshmallows are just melted and smooth.
03 -
Remove the pot from the heat. Add the crisp rice cereal and fold until evenly coated. Gently fold in the pastel sprinkles.
04 -
Butter your hands. Press the warm cereal mixture into both halves of each prepared egg mold. Add a few mini candies in the center if using.
05 -
Close each egg mold firmly, then open and remove the shaped cereal egg. Place on parchment and cool for about 20 minutes, until set.
06 -
Melt the white chocolate or candy melts gently. Drizzle over the cooled eggs and scatter with extra sprinkles before the drizzle sets.
# Good to know:
01 -
Best served the same day for the softest, freshest texture.
02 -
Cool for about 20 minutes before wrapping or stacking.
03 -
Grease hands and molds lightly whenever the mixture starts to stick.