Description
These Easter Rice Krispie Treats are a fun and festive no-bake dessert perfect for spring celebrations. Made with classic Rice Krispies cereal and mini marshmallows, they are dressed up with pastel-colored candy-coated chocolates and sprinkles, making them an ideal sweet treat for kids and adults alike.
Ingredients
Scale
Base Ingredients
- 6 cups Rice Krispies cereal
- 1 (10 oz) bag mini marshmallows (about 4 cups)
- 3 tablespoons unsalted butter
- ½ teaspoon vanilla extract
Toppings and Decoration
- Pastel-colored candy-coated chocolate eggs or M&Ms
- Easter sprinkles or nonpareils
- Optional: white chocolate drizzle or food coloring
Instructions
- Prepare the Pan: Lightly grease a 9×13-inch baking dish and set it aside to prevent sticking.
- Melt Butter and Marshmallows: In a large saucepan over low heat, melt the butter. Add the mini marshmallows and stir constantly until they are completely melted and smooth. Remove from heat.
- Add Vanilla: Stir in the vanilla extract into the melted marshmallow mixture for flavor.
- Combine Cereal: Quickly add the Rice Krispies cereal to the marshmallow mixture and mix thoroughly until the cereal is fully coated.
- Mix in Candy: Gently fold in about half of the pastel candy-coated chocolate eggs or M&Ms to distribute them evenly.
- Press into Pan: Using a greased spatula or wax paper, press the mixture evenly into the prepared baking dish.
- Add Toppings: While the mixture is still slightly warm, press the remaining candies and Easter sprinkles or nonpareils on top for decoration.
- Cool and Cut: Allow the treats to cool at room temperature for approximately 30 minutes to set, then cut into 12 squares and serve.
Notes
- Add pastel food coloring to the melted marshmallow mixture to create a colorful and festive look.
- For an extra special touch, drizzle melted white chocolate over the top before serving.
- Store leftovers in an airtight container for up to 3 days to maintain freshness and texture.
