Mini Egg Rice Krispie Treats Recipe

Introduction

These Mini Egg Rice Krispie Treats are a delightful twist on a classic favorite, perfect for spring or any festive occasion. Packed with crunchy cereal, melty marshmallows, and colorful mini eggs, they’re as fun to make as they are to eat.

Ingredients

• 5 tbsp unsalted butter
• 7 cups mini marshmallows, divided
• 1 tsp pure vanilla extract
• ¼ tsp kosher salt
• 6 cups Rice Krispie cereal
• 1½ cups Cadbury mini eggs, chopped & divided
• 1 cup white chocolate candy melts

Instructions

1. Step 1: Butter or spray the inside of a 9×9 inch baking dish with non-stick spray.
2. Step 2: In a large saucepan, melt the butter over medium heat. Once melted, add 6 cups of the mini marshmallows.
3. Step 3: Reduce heat to low and stir continuously until the marshmallows are fully melted. Remove from heat and mix in the vanilla extract and kosher salt.
4. Step 4: Add the Rice Krispie cereal and the remaining 1 cup of marshmallows to the melted mixture. Gently stir until everything is combined.
5. Step 5: Fold in 1 cup of the chopped mini eggs carefully, trying not to break them too much to avoid melting.
6. Step 6: Using a buttered spatula, gently press the mixture evenly into the prepared baking dish. Set aside.
7. Step 7: In a small microwave-safe bowl, melt the white chocolate candy melts in 15-second bursts, stirring after each until smooth.
8. Step 8: Drizzle the melted white chocolate over the pressed Rice Krispie mixture, then sprinkle the remaining ½ cup of mini eggs on top.
9. Step 9: Allow the bars to set at room temperature for 1 hour before cutting into 9 large or 18 small bars.

Tips & Variations

• For easier cutting, chill the bars in the refrigerator for 30 minutes after setting at room temperature.
• Substitute Cadbury mini eggs with any colorful candy-coated chocolate eggs or M&Ms for a different look.
• Use regular-sized marshmallows instead of mini; just melt them the same way.
• Drizzle with milk or dark chocolate instead of white chocolate for a richer flavor contrast.

Storage

Store the treats in an airtight container at room temperature for up to 3 days to maintain freshness and crunch. For longer storage, keep them in the refrigerator for up to a week. If chilled, allow to come to room temperature before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cereal?

You can try other crisp, puffed rice cereals, but Rice Krispies give the best classic texture. Avoid cereals that are too sweet or coated.

What if I don’t have candy melts for the drizzle?

You can use any white chocolate chips or a simple glaze made from powdered sugar and milk as a substitute. Just be sure to melt it gently to avoid burning.

Mini Egg Rice Krispie Treats Recipe

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★★★★★

4.6 from 134 reviews

• Author: Hugo
• Total Time: 1 hour 25 minutes
• Yield: 9 large bars or 18 small bars 1x
• Diet: Vegetarian

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Description

Mini Egg Rice Krispie Treats are a fun and festive twist on the classic marshmallow cereal bars. These treats feature a delightful combination of crispy Rice Krispies, gooey melted marshmallows, and colorful Cadbury mini eggs, all topped with a drizzle of creamy white chocolate. Perfect for spring celebrations or any time you want a sweet, crunchy snack.

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Ingredients

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Main Ingredients

• 5 tbsp unsalted butter
• 7 cups mini marshmallows, divided
• 1 tsp pure vanilla extract
• ¼ tsp kosher salt
• 6 cups Rice Krispie cereal
• 1 ½ cup Cadbury mini eggs, chopped & divided
• 1 cup white chocolate candy melts

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Instructions

1. Prepare the baking dish: Butter or spray the inside of a 9×9 inch baking dish with non-stick spray to prevent sticking.
2. Melt the butter and marshmallows: In a large saucepan, melt the unsalted butter over medium heat. Once melted, add 6 cups of the mini marshmallows. Reduce the heat to low and stir continuously until the marshmallows are completely melted and smooth. Remove from heat and stir in the vanilla extract and kosher salt.
3. Add cereal and remaining marshmallows: Add the 6 cups of Rice Krispie cereal and the remaining 1 cup of mini marshmallows to the melted marshmallow mixture. Gently fold everything together until evenly combined.
4. Mix in the mini eggs: Add 1 cup of the chopped Cadbury mini eggs to the mixture. Fold them in carefully, taking care not to break the eggs too much or cause them to melt into the mixture.
5. Press mixture into pan: Using a buttered spatula, gently press the Rice Krispie mixture evenly into the prepared 9×9 inch baking dish. Set aside while you prepare the topping.
6. Melt the white chocolate: In a small microwave-safe bowl, melt the white chocolate candy melts by heating in short bursts of 15 seconds. Stir after each burst until smooth and fully melted.
7. Decorate the bars: Drizzle the melted white chocolate evenly over the pressed Rice Krispie bars. Then sprinkle the remaining ½ cup of chopped mini eggs on top.
8. Allow to set: Let the bars cool and set at room temperature for about 1 hour, so they firm up and the chocolate topping solidifies.
9. Cut and serve: Once set, cut into 9 large bars or 18 smaller bars. Serve and enjoy!

Notes

• Chopping the mini eggs evenly helps distribute flavor and color throughout the bars.
• Use a buttered spatula to prevent sticking while pressing the mixture into the pan.
• Be sure to melt the white chocolate slowly to avoid burning or seizing.
• If you prefer, the bars can be refrigerated to speed up setting time, but room temperature setting is best for chewiness.
• Store leftovers in an airtight container at room temperature for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: Rice Krispie treats, marshmallow bars, mini eggs, white chocolate drizzle, spring desserts, kid-friendly treats