Easter Rice Krispie Treats
These Easter Rice Krispie Treats are the ultimate holiday upgrade. Featuring a double dose of marshmallows for extra gooiness, crunchy mini chocolate eggs, and a creamy white chocolate drizzle, they are the perfect no-bake dessert for your spring celebrations.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 85 minutes
- Yield: 24 squares
- Cuisine: American
Ingredients
Unsalted butter – 3/4 cup
Mini marshmallows – 20 ounces (two 10oz bags)
Rice Krispies cereal – 10 cups
Mini chocolate eggs – 1 1/2 cups
White chocolate (chips or chopped bar) – 4 ounces
Instructions
Line a 9×13-inch baking pan with parchment paper and spray with non-stick baking spray.
Melt the butter in a large, heavy-bottomed sauce pan set over low heat.
Set aside 1 cup of the mini marshmallows then add the remaining marshmallows to the melted butter.
Stir continuously over low heat until melted; remove from heat immediately.
Quickly add the Rice Krispies and use a spatula to thoroughly mix into the marshmallow mixture.
Set aside a handful of mini chocolate eggs then fold the remaining eggs into the mixture.
Mix in the reserved 1 cup of marshmallows for texture pockets.
Transfer the mixture to the prepared pan and gently press into an even layer.
Press the reserved mini eggs onto the top.
Melt white chocolate in 30-second increments in the microwave; drizzle over the bars.
Allow to set at room temperature for 1 hour before cutting into squares.
Notes
• Use a heavy-bottomed pan to prevent the marshmallows from scorching.
• Do not pack the mixture too tightly into the pan or the treats will be hard.
• Store in an airtight container at room temperature for up to 3 days.
• Use fresh marshmallows for the best “cheese-pull” stretch.