Easter Rice Krispies Nests
Whimsical and crunchy Easter Rice Krispies Nests made with toasted rice cereal, gooey marshmallows, and topped with vibrant coconut ‘grass’ and festive candy eggs. A perfect no-bake project for the holidays.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 16 nests
- Cuisine: American
Ingredients
Water – 1/4 teaspoon
Green food coloring – 2 to 4 drops
Flaked coconut – 1/2 cup
Unsalted butter – 3 tablespoons
Regular marshmallows (or 4 cups mini) – 10 ounces
Rice Krispies cereal – 6 cups
Miniature marshmallows (for garnish) – 1/4 cup
Small jelly beans (for garnish) – 1/4 cup
Chocolate eggs (for garnish) – 1/2 cup
Instructions
Coat 16 cupcake tin cups with non-stick cooking spray.
In a small bowl, combine water and green food coloring; stir in coconut until evenly tinted. Spread on a sheet to dry.
On the stovetop, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Rice Krispies cereal to the marshmallow mixture and stir until evenly coated.
Using greased hands, divide the warm mixture into the cupcake tins, pressing against the sides to create a nest shape.
Allow the nests to cool completely before removing them from the tins.
Fill each nest with the green coconut, jelly beans, and chocolate eggs.
Notes
• Use fresh marshmallows for the best texture; stale marshmallows can result in a hard treat.
• For a microwave shortcut, heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes.
• Do not use tub margarine as it contains too much water and will make the nests soggy.
• To freeze, store unfilled nests in an airtight container for up to 6 weeks.
Find it online: https://pinchofwarmthbakes.com/easter-rice-krispies-nests/