Description
These Easter Rice Krispie Treats combine classic marshmallow and crispy cereal goodness with festive Cadbury mini eggs for a colorful, crunchy twist perfect for spring celebrations and Easter gatherings.
Ingredients
Scale
Main Ingredients
- 10 ounces Cadbury mini eggs (about 1.5 cups), divided
- 3 tablespoons salted butter
- 10 ounces marshmallows
- 6 cups Rice Krispies cereal
Instructions
- Prepare the Pan: Grease a 9×13-inch pan with cooking spray to ensure the treats do not stick once set.
- Chop Mini Eggs: Chop about 1/2 cup of the Cadbury mini eggs into small pieces to mix into the treat evenly.
- Melt Butter: In a large non-stick saucepan, melt the salted butter over low heat, preparing the base for the marshmallow mixture.
- Melt Marshmallows: Add marshmallows to the melted butter and stir continuously over low heat until fully melted and smooth.
- Add Cereal: Turn off the heat and quickly stir in the Rice Krispies cereal until mostly combined with the melted mixture.
- Mix in Chopped Mini Eggs: Once the mixture has cooled slightly but is still pliable, fold in the chopped mini eggs for added texture and flavor.
- Transfer to Pan: Scrape the entire mixture into the greased baking pan using a spatula.
- Press Down: With a spatula coated in cooking spray, gently press down the mixture to evenly distribute and compact it.
- Add Topping Mini Eggs: Sprinkle the remaining whole mini eggs on top of the pressed mixture and gently press them down to adhere well.
- Cool and Cut: Let the treats cool at room temperature for at least 30 minutes until firm. Then remove from the pan and cut into squares for serving.
Notes
- Using a spatula coated with cooking spray prevents sticking during pressing.
- Allowing the marshmallow mixture to cool slightly before adding mini eggs prevents them from melting completely.
- Store treats in an airtight container to maintain freshness.
- For a different flavor, try substituting the Cadbury mini eggs with other candy-coated chocolate pieces.
