Description
These festive Easter Rice Krispie Treats are a delightful, no-bake dessert perfect for spring celebrations. Crispy Rice Krispies cereal is coated in a smooth marshmallow-butter mixture, then decorated with pastel candy-coated chocolate eggs and sprinkles for a fun, colorful twist. Easy to make and irresistibly sweet, these treats are ideal for holiday gatherings or as a playful snack.
Ingredients
Scale
Base Ingredients
- 6 cups Rice Krispies cereal
- 1 bag (10 oz) mini marshmallows
- 3 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
Decorations
- Pastel-colored candy-coated chocolate eggs (such as Mini Eggs or M&M’s)
- Pastel sprinkles
Instructions
- Melt Butter and Marshmallows: In a large pot over low heat, melt the butter. Add the mini marshmallows and stir continuously until the marshmallows are completely melted and the mixture is smooth.
- Add Vanilla: Remove the pot from heat and stir in the vanilla extract to enhance the flavor.
- Combine Cereal: Gently fold the Rice Krispies cereal into the melted marshmallow mixture until all the cereal is fully coated.
- Cool Slightly and Add Candy: Let the mixture cool for 1–2 minutes to reduce heat, then fold in half of the candy-coated chocolate eggs carefully to avoid melting.
- Press into Pan: Lightly grease a 9×13-inch pan or line it with parchment paper. Using a greased spatula or wax paper, press the mixture evenly into the pan.
- Add Toppings: While the treats are still slightly warm, press the remaining candy eggs and pastel sprinkles onto the top to decorate.
- Set and Slice: Allow the treats to cool completely at room temperature for about 30 minutes. Once set, slice into 15 squares and serve.
Notes
- For extra flavor, brown the butter before adding the marshmallows for a nutty, deeper taste.
- Use cookie cutters to shape the treats into festive Easter shapes like eggs, bunnies, or flowers.
- Store the treats in an airtight container at room temperature for up to 3 days to maintain freshness.
