Description
Delicious Rice Krispies treats combined with mini eggs, perfect for any occasion.
Ingredients
Scale
- ½ cup unsalted butter
- 15 ounces mini white marshmallows
- 1 teaspoon vanilla extract
- 9 cups Rice Krispies (approximately 400g)
- 2 bags mini eggs (18 ounces or 510g, crushed and whole)
Instructions
- Prepare a 9×13 baking pan by lining it with parchment paper.
- In a large saucepan/pot over medium heat, heat the marshmallows and butter while continuously mixing until both are completely melted and the mixture is smooth. Be careful not to let it burn. Remove from the heat and stir in vanilla.
- With a wooden spoon, fold in the Rice Krispies and mini eggs until completely coated with the marshmallow mixture.
- Pour the mixture into the lined baking pan and spread it evenly in the pan. Use a greased spatula to press the mixture gently down into the pan.
- Leave to set for 1 hour at room temperature. Once set, remove from the pan and cut into squares.
- Best if served fresh but stays fresh in an airtight container at room temperature for up to 3 days.
Notes
- Store in an airtight container to maintain freshness.
- They can be enjoyed immediately, or stored for later.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg