Rice Crispy Easter Egg – a delicious recipe with Butter, Marshmallows, Cereal, Eggs, weight White Chocolate Chips, Vegetable Shortening. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2
2. Add your Rice Krispies cereal. Stir until well coated with marshmallow mixture.
3
3. Using buttered spatula or wax paper, evenly press mixture into the Wilton's Mini Wonder pan coated with cooking spray. Cool and scoop out the centers of the eggs. Eat or set aside.
4
4. Fill eggs with candy.
5
5. Melt white chocolate chips in a microwave-safe bowl at 30 second intervals, stirring in between, until completely melted. Add vegetable shortening and stir to combine.
6
6. First spread a little white chocolate on the edges of the egg and carefully stick your egg together. Refrigerate for 5 minutes until firm.
7
7. Now you can completely coat the egg with white chocolate and coat with sprinkles if desired.
1539
kcal
Calories
38
g
Fat
270
g
Carbs
24
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 7 ingredients. The key ingredients include: 3 Tablespoons Butter, 1 bag (10 Oz. Size) Regular Marshmallows, 6 cups Kellogg's(R) Rice Krispies(R) Cereal, Small Candies, For Filling Inside Eggs, and more.
Yes, Rice Crispy Easter Egg 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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