Mini Egg Rice Krispie Treats Recipe

Introduction

These Mini Egg Rice Krispie Treats are a delightful twist on the classic recipe, packed with colorful Cadbury mini eggs and drizzled with white chocolate. Perfect for spring celebrations or anytime you want a fun, crunchy, and sweet treat.

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 and divided
• 1 cup white chocolate candy melts

Instructions

1. Step 1: Butter or spray the inside of a 9×9 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 continue stirring until the marshmallows are melted. Remove from heat and stir in the vanilla extract and salt.
4. Step 4: Add the Rice Krispie cereal and the remaining 1 cup of marshmallows. Gently stir until combined.
5. Step 5: Fold in 1 cup of the chopped mini eggs carefully, avoiding tearing the mixture to keep the eggs from melting.
6. Step 6: Using a buttered spatula, gently press the mixture into the prepared pan, spreading it out evenly. Set aside.
7. Step 7: In a small microwave-safe bowl, melt the white chocolate candy melts in 15-second bursts, stirring well between each until smooth.
8. Step 8: Drizzle the melted white chocolate over the bars and sprinkle the remaining ½ cup of mini eggs on top.
9. Step 9: Allow the bars to set at room temperature for 1 hour.
10. Step 10: Cut into 9 large bars or 18 small bars before serving.

Tips & Variations

• Use a buttered spatula or wax paper to press the mixture into the pan without sticking.
• For extra texture, add chopped nuts or shredded coconut to the mixture before pressing it into the pan.
• Substitute white chocolate candy melts with milk or dark chocolate for a different flavor.
• If mini eggs are not available, use chopped regular chocolate or candy-coated chocolates instead.

Storage

Store the Rice Krispie treats in an airtight container at room temperature for up to 3 days to keep them fresh and chewy. Avoid refrigeration, as it can make them hard. If desired, warm slightly in the microwave before serving to soften the white chocolate drizzle.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of mini marshmallows?

Yes, regular marshmallows work just as well for this recipe. The mini marshmallows simply melt faster, but either will give you a delicious, gooey treat.

What is the best way to chop the Cadbury mini eggs?

Use a sharp knife to gently chop the mini eggs into small pieces. Be careful not to crush them into powder to maintain texture and color in the treats.

Mini Egg Rice Krispie Treats Recipe

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These Mini Egg Rice Krispie Treats combine the classic, chewy marshmallow goodness of traditional Rice Krispie treats with festive Cadbury mini eggs and a drizzle of creamy white chocolate. Perfect for Easter or any fun occasion, they offer a delightful mix of crunchy cereal and sweet candy in every bite.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 20 minutes
• Yield: 9 large bars or 18 small bars 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Instructions

1. Prepare the Dish: Butter or spray the inside of a 9×9 baking dish with non-stick spray to prevent sticking.
2. Melt Butter and Marshmallows: In a large saucepan over medium heat, melt the butter. Once melted, add 6 cups of the mini marshmallows. Reduce heat to low and stir continuously until the marshmallows are completely melted and smooth. Remove from heat immediately.
3. Add Flavoring and Salt: Stir in the vanilla extract and kosher salt thoroughly into the melted marshmallow mixture.
4. Combine Cereal and Marshmallows: Add the Rice Krispie cereal and the remaining 1 cup of marshmallows to the saucepan. Gently stir until everything is well combined, ensuring the cereal is coated but the mini marshmallows do not fully melt.
5. Fold in Mini Eggs: Add 1 cup of chopped mini eggs and gently fold them into the mixture, taking care not to break them up too much to keep their shape intact.
6. Press into Pan: Using a buttered spatula, gently press the Rice Krispie mixture evenly into the prepared baking dish. Set aside to cool slightly.
7. Melt White Chocolate: Place the white chocolate candy melts in a small microwave-safe bowl. Melt in short 15-second bursts in the microwave, stirring well between bursts until smooth.
8. Drizzle and Top: Drizzle the melted white chocolate over the Rice Krispie mixture in the pan. Sprinkle the remaining ½ cup of chopped mini eggs over the chocolate.
9. Set Bars: Allow the bars to set at room temperature for 1 hour, so the chocolate hardens and the treats firm up securely.
10. Cut and Serve: Once set, cut the treats into 9 large bars or 18 smaller bars as desired. Enjoy!

Notes

• To prevent sticking, be sure to butter or spray the baking dish well.
• When melting marshmallows, stir continuously and keep the heat low to avoid scorching.
• Fold in mini eggs gently to prevent melting or breaking.
• For easier cutting, use a sharp, buttered knife to slice the treats.
• Store leftover treats in an airtight container at room temperature for up to 3 days for best freshness.

Keywords: Rice Krispie treats, mini eggs, marshmallow dessert, Easter treats, no bake dessert, white chocolate drizzle