Mini Egg Rice Krispie Squares
A festive and colorful twist on the classic marshmallow treat, featuring crunchy mini chocolate eggs and gooey marshmallows for a perfect no-bake dessert.
Ingredients
Scale
- 4 tablespoons Salted Butter
- 10 ounces Mini Marshmallows
- 1 teaspoon Vanilla Extract
- 6 cups Crispy Rice Cereal
- 1.5 cups Mini Chocolate Eggs
Instructions
- Line an 8×8 inch baking pan with parchment paper and set aside.
- In a large non-stick pot, melt the butter over low heat.
- Add the marshmallows and vanilla extract to the pot, stirring constantly until completely smooth and melted.
- Remove the pot from the heat and immediately stir in the crispy rice cereal until evenly coated.
- Gently fold in 1 cup of the mini chocolate eggs.
- Press the mixture lightly into the prepared pan using a buttered spatula.
- Press the remaining 0.5 cup of chocolate eggs into the top of the squares.
- Allow to cool at room temperature for 30 minutes before slicing into 12 squares.
Notes
- Use fresh marshmallows for the best gooey texture.
- Do not press the mixture too firmly into the pan to keep them light.
- Store at room temperature in an airtight container; do not refrigerate.
Find it online: https://dishmio.com/mini-egg-rice-krispie-squares/