Description
Delightful Easter Egg Rice Krispie Treats filled with pastel candy-coated chocolates, creating a sweet surprise in every bite.
Ingredients
Scale
- 6 cups Rice Krispies cereal
- 1 bag (10 oz) mini marshmallows
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 to 2½ cups pastel candy-coated chocolates
Instructions
- Lightly grease the inside of plastic Easter egg molds with nonstick spray.
- In a large pot over low heat, melt the butter completely, stirring for about 2-3 minutes.
- Add mini marshmallows and stir until fully melted and smooth, around 3 minutes.
- Remove from heat and stir in vanilla extract and a pinch of salt.
- Quickly add Rice Krispies cereal to the marshmallow mixture and stir until evenly coated.
- Let the mixture cool for about 2 minutes.
- Spoon a small amount into one half of each mold, pressing down to create a base layer.
- Press pastel candy-coated chocolates into the surface, then fill the other half of the mold with more mixture, pressing down firmly.
- Let the treats set at room temperature for 30 to 45 minutes, or until firm.
- Carefully open the molds and remove the treats. Arrange on a platter or wrap for gifts.
Notes
Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 treat
- Calories: 150
- Sugar: 12g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg