Chocolatey Rice Krispies Easter Eggs

1. 1

   In a large saucepan over medium-low heat, melt margarine and peanut butter.

2. 2

   Stir in marshmallows, stir until melted and well blended.

3. 3

   Stir in chocolate chips until melted; remove from heat.

4. 4

   Stir in Rice Krisies until coated.

5. 5

   Working quickly, shape Rice Krispies into egg shapes.

6. 6

   It is useful to have a hollow plastic egg you can press the rice krispies into as a form; we use a jello egg mold, then press the two half eggs together by hand.

7. 7

   If Rice Krispie mixture starts to harden, replace saucepan over low heat.

8. 8

   Let Rice Krispie eggs cool in fridge or at room temperature.

9. 9

   When cool, melt butterscotch chips in microwave on low heat for about 30 seconds at a time stirring often - careful not to burn!

10. 10

    Spread melted butterscotch chips on the top of each eggs; dip egg into chocolate sprinkles.

11. 11

    Let eggs cool; individually wrap in saran wrap.

12. 12

    This recipe makes about 14 medium-large eggs.

* Per serving · 4 servings · Values may vary.

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