🐰 Rice Krispie Easter Eggs 🐣
Ingredients:
For the Rice Krispie Base:
3 tablespoons unsalted butter
4 cups mini marshmallows (or 40 large marshmallows)
6 cups Rice Krispies cereal
1 teaspoon vanilla extract (optional, for extra flavor)
For Decorating:
1 cup white candy melts or almond bark
1/2 cup pastel-colored candy melts (pink, yellow, blue, etc.)
Sprinkles, edible glitter, or small candies for decoration
Instructions:
Prepare the Rice Krispie Mixture:
In a large saucepan over low heat, melt the butter. Add the marshmallows and stir continuously until completely melted and smooth. Remove from heat and stir in the vanilla extract (if using). Gradually fold in the Rice Krispies cereal until evenly coated.
Shape the Eggs:
Allow the mixture to cool slightly so it’s safe to handle but still pliable. Grease your hands lightly with butter or cooking spray to prevent sticking. Scoop out portions of the mixture (about 1/4 cup each) and shape them into egg forms. Place the shaped eggs on a parchment-lined baking sheet. Once all eggs are shaped, refrigerate them for 20–30 minutes to firm up.
Melt the Candy Coatings:
In separate microwave-safe bowls, melt the white and colored candy melts in 30-second intervals, stirring between each, until smooth. If the candy melts are too thick, stir in a small amount of vegetable oil or shortening (1/2 teaspoon at a time) to thin them out.
Decorate the Eggs:
Dip each Rice Krispie egg into the melted white candy coating, using a fork or dipping tool to fully coat it. Tap off any excess coating and place the egg back on the parchment paper. While the coating is still wet, drizzle or dot melted colored candy melts over the eggs to create designs. Immediately add sprinkles, edible glitter, or small candies for extra flair. Repeat with all eggs, allowing the coatings to set at room temperature or in the refrigerator.
Store and Serve:
Once the candy coatings have hardened, transfer the eggs to an airtight container. Store them in a cool, dry place or in the refrigerator if your home is warm. Serve at room temperature for the best texture.