How To Make Easter Egg Treats with Crispy Rice Cereal
With the price of eggs at a record high, dying hard-boiled eggs for Easter may not be at the top of your list this year for an affordable DIY Easter Craft. (And let’s face it, you’ll be the only one eating them for the next week anyway—but you love egg salad, right?) Well, we think there is no better time to pivot to these fun and easy Easter treats the whole family can get excited about making: your favorite marshmallowy, chewy crispy rice cereal treats in the shape of a perfect egg.
This is now officially our favorite Easter egg decorating hack. The key is to use plastic Easter eggs as molds to achieve the perfect, uniform egg shape. (You may want to get a set just for making these treats every year.)
The possibilities for creating unique, colorful treats are endless. Experiment with using classic neon-colored Easter marshmallow treats in the shapes of bunnies or chicks instead of marshmallows. Add sprinkles or try using other types of cereals. You can even embed a little chocolate treat on the top or in the middle.
So gather your army of egg shapers; this is the perfect treat to make with kids and involves zero spillable cups of Easter egg dye. They’re fun to make, and biting into them is pretty fun, too.
What you’ll need
- 3 tablespoons butter
- 30 chick-shaped Easter marshmalow treats (about 2 packages) or 10 ounces (5 1/2 cups) mini marshmallows
- 6 cups crispy rice cereal, like Rice Krispies
- Non-stick food spray (we recommend coconut oil spray)
- Optional: Mini candy-coated choclates, sprinkles or other candy for decoration
Optional, for presentation:
Ceramic egg carton for serving/display
Cooking & Preparation Instructions
Gather all the ingredients and tools to have them handy before you get started. These marshmallow treats cool and settle quickly. You’ll want everything nearby so you can move fast.
Melt 3 tablespoons butter in a large pot (4-quart pot) over low heat until fully melted.
Add Easter marshmallow treats and let them melt down a little. Stir until they are completely melted and remove from heat.
Add crispy rice cereal. Stir together, mixing well, until the rice cereal is completely coated. Optional: Add Easter-themed sprinkles, if you’d like.
Spray your hands and the inside of the plastic eggs with non-stick food spray to prevent sticking while you handle the mixture. We love coconut oil spray since the flavor complements the sweetness of the marshmallows.
Take a small amount of the cereal and marshmallow mixture and place it into the more oval and pointed part (the top) of a plastic Easter egg to mold it into the top of the egg shape.
Put the bottom of the plastic egg mold onto the open end of the mixture and push and snap it into place to mold it into an egg shape.
Separate the plastic eggs and the treat should slide right out of the mold. You’ll have the perfect Easter egg shape. And they’re perfectly portion-sized, too.
Place egg-shaped Easter treats in ceramic egg cartons or empty egg cartons to cool and solidify and serve.
Variations, Add-ins and Extras
- For more vibrant color, add food coloring to the marshmallow and butter mixture and mix it in well before you mix in the rice cereal.
- Make multiple batches or divide melted butter and marshmallow mixture into different pots, and add different colors of food coloring for a rainbow of Easter eggs.
- Try using brightly colored Easter marshmallow treats of all the same color to get a more singular, vibrant color. This recipe features a mix of blue, yellow, purple and pink peeps that result in a creamy pastel pink hue.
- If you want a multicolor treat without the sprinkles, but want to use marshmallows instead of peeps, substitute plain rice cereal with something colorful, like the fruity variety.
For an extra treat, line the inside of the top of the plastic egg shell with mini candy-coated chocolates before you fill with the cereal and marshmallow mixture. Or, embed a few into the mixture when you’re stuffing the plastic egg mold (step 5 above).
Special thanks to Zulily copywriter Jacob Whritenour for the egg-cellent recipe share.