Hey there! So, I have to tell you about these adorable Easter Egg Rice Krispie Treats. I first started making them when my kiddos were little, and it quickly became a holiday tradition in our house. You know how it goes with kids—they just love anything that involves marshmallows and rice krispies!
Why You’ll Love This
I whip these up whenever I want to bring a bit of childhood magic into the kitchen. My family goes crazy for them because they’re both fun to make and eat (and let’s be honest, who doesn’t love sneaking a marshmallow or two?). Plus, they’re a great excuse to get a little messy with food coloring without anyone judging you for it. I’ve had my fair share of sticky disasters, but honestly, it’s all part of the fun, right?
Ingredients
- 3 tablespoons of butter (I sometimes use margarine if that’s all I have on hand)
- 4 cups of mini marshmallows (my grandma swore by Brand X, but any will do)
- 6 cups of Rice Krispies cereal
- Food coloring (pick your favorite Easter colors!)
- Optional: Sprinkles or mini chocolate eggs for decorating
Directions
- Melt butter in a large saucepan over low heat. This is where I usually sneak a taste because why not?
- Add marshmallows and stir until completely melted. Don’t worry if it looks a bit weird at this stage—it always does!
- Remove from heat and add a few drops of food coloring. Adjust to get the color you like or go wild with multiple shades.
- Gently stir in the Rice Krispies until well coated. (Use a big spoon, trust me, it helps!)
- When cool enough to handle, shape the mixture into egg shapes with slightly greased hands. You can make them big or small—whatever floats your boat.
- Decorate with sprinkles or chocolate eggs if you’re feeling fancy.
Notes
I learned the hard way that adding too much food coloring can make them a bit soggy—so less is more! Also, if you find them sticking to your hands, try greasing them lightly with a bit of butter.
Variations
Once, I tried adding peanut butter to the mix, thinking it’d be genius. Spoiler: it was way too sticky. But for a successful twist, try using cocoa rice cereal for a chocolaty version. My kids love it!
Equipment
If you don’t have a large saucepan, any big pot will do. I’ve even used a microwave in a pinch to melt the marshmallows—just be careful not to overdo it.
Storage Information
Store these treats in an airtight container. Though in my house, they never last more than a day! If they do, well, you’re stronger than me.
Serving Suggestions
I love serving these as part of our Easter brunch table spread. They add a pop of color and are a great conversation starter.
Pro Tips
I once tried rushing the marshmallow melting step and regretted it because they turned out lumpy. Take your time with it—even if you’re impatient like me.
FAQ
Can I make these ahead of time? Sure! But they’re best eaten fresh. If you do make them ahead, store them well to keep them from going stale.
Do I really need to use food coloring? Nah, it’s optional. But it does make them look festive for Easter!