Crispy Easter Eggs – a delicious recipe with butter, marshmallows, rice cereal, Nonstick cooking spray, chocolate, sprinkles. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Special equipment: plastic Easter egg molds and a clean egg crate
2
In a large saucepan, melt the butter over low heat.
3
Add the marshmallows and stir until melted.
4
Remove from the heat, then add the rice cereal and stir until well coated.
5
Take small amounts of the mixture and fill both sides of a plastic egg, slightly over-filling one side.
6
If the mixture is too sticky, you can spray your hands with a light cooking spray.
7
Press a chocolate egg in the center on one side of the egg, then close the plastic egg to shape it.
8
(It should be full enough to meet with a little resistance as you close it.)
9
Gently release the rice cereal egg from the mold, decorate with your choice of sprinkles and set aside in an egg crate until set.
10
Repeat with the remaining rice cereal mixture and chocolate eggs.
2082
kcal
Calories
70
g
Fat
327
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 tablespoons salted butter, One 10-ounce package mini marshmallows, 6 cups rice cereal, Nonstick cooking spray, for spraying hands, optional, and more.
Yes, Crispy Easter Eggs falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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