Description
These Rice Krispies Eggs are colorful, chewy no-bake treats made with marshmallows, butter, and crispy rice cereal. Shaped into festive egg forms and tinted in bright spring colors, they’re a fun and easy dessert perfect for Easter celebrations.
Ingredients
3 tablespoons unsalted butter
10 ounces mini marshmallows
1 teaspoon vanilla extract
6 cups Rice Krispies cereal
3–4 different food colorings (spring colors recommended)
Instructions
- Place the butter, mini marshmallows, and vanilla extract in a large microwave-safe bowl.
- Microwave on high for 1 minute, then stir. Continue microwaving in 15-second intervals, stirring between each, until fully melted and smooth.
- Divide the melted marshmallow mixture evenly into 3 or 4 medium bowls, depending on how many colors you want to make. Work quickly as the mixture sets fast.
- Add a few drops of food coloring to each bowl and stir until the desired color is reached.
- Divide the Rice Krispies cereal evenly among the bowls and stir until the cereal is fully coated.
- Spray your hands generously with non-stick cooking spray. Scoop about ¼ cup of mixture and firmly shape it into an egg.
- Place each shaped egg onto parchment paper or a lightly greased rack or baking sheet.
- Repeat until all mixture is used. Let the eggs stand for at least 20 minutes, or until fully set, before serving.
Notes
Work quickly after melting the marshmallow mixture to prevent it from setting.
Spray hands well with non-stick spray to prevent sticking while shaping.
Allow eggs to fully set before stacking to prevent color transfer.
Store in an airtight container at room temperature for up to 3 days.
Avoid refrigerating or freezing as this can make them too firm.
Drizzle with melted white chocolate or add sprinkles for extra decoration.
Nutrition
- Serving Size: 1 egg
- Calories: 110 kcal
- Sugar: 9 g
- Sodium: 75 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 5 mg
