Fun and easy Easter treats made with rice cereal, marshmallows, and butter. These treats can be made unique with candy, sprinkles, & icing.
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Dessert
Cuisine: American
Keyword: candy, easter
Servings: 18large eggs
Calories: 194cal
Author: Amy Desrosiers
Cost: $8
Equipment
large microwave-safe bowl
Wooden Spoon
disposable kitchen gloves to press mixture into the pan, or mini egg molds.
2 jelly roll pan
2 parchment paper
1 Easter Egg Cookie Cutter
2 Small Microwave-safe bowls
2 Forks
Wilton Mini Egg Mold optional- makes about 54 eggs.
Ingredients
6cupsrice cereal
4tablespoonsbutter
10ouncesmini marshmallows(about 4 cups)
2tablespoonsEaster sprinkles
1½cupsPurple Wilton Candy Melts
1½cupsPink Wilton Candy Melts
Decorative icing *optional
Instructions
In a large, microwave-safe bowl add mini marshmallows, and butter. Microwave for 30 seconds, stir, and return to the microwave for an additional 20-30 seconds.
10 ounces mini marshmallows, 4 tablespoons butter
Add in rice cereal and mix. With gloved, or greased hands, firmly press the mixture into a parchment-lined jelly roll pan, or mini eggs molds depending on what you are using. You want the thickness to be around 1½", but there is some flexibility.
6 cups rice cereal
Using an egg cookie cutter, cut out egg shapes, and place them on a parchment-lined sheet.
Once all shapes are molded or cut-out it is time to dip them in candy melts.
Place candy melts in microwave-safe bowls. Melt one color at a time (in 30-ssecond intervals), stirring until smooth.
Dip eggs into candy melts, and sprinkle on desired sprinkles before the chocolate sets. Then, place dipped on parchment paper to set. Repeat with remaining colors. Let eggs set for about 15 minutes before adding additional Wilton icing colors.
2 tablespoons Easter sprinkles, Decorative icing
Serve and enjoy! Place any leftovers in an airtight container.
Notes
Nutritional values may vary and will fluctuate depending on icing, candy, and sprinkles.