Easter Rice Krispie Treats

These Easter Rice Krispie Treats come together quickly and are easy to decorate, making them a great option for Easter parties, classroom treats, or a fun baking project with kids.

Course Dessert, Snack

Cuisine American

Prep Time 5

Cook Time 15

Cooling time 20

Total Time 40

Servings nests

Calories 254kcal

Author Meggan Hill

Ingredients

For the rice krispies:

1/2 cup butter (1 stick) plus more for buttering the pan
1 (12 ounce) bag marshmallows (see note 1)
1 teaspoon vanilla extract
6 cups Cocoa Krispies cereal

For decorating:

US Customary - Metric

Instructions

Butter a muffin pan. In a large stockpot or Dutch oven (at least 5 quarts) over medium heat, add butter and cook until melted, about 3 minutes.
Continue cooking butter, stirring constantly, until the milk solids turn golden and the butter darkens slightly, about 5 to 7 minutes longer. Do not walk away as you want the butter to brown, not burn and turn black.
Reduce heat to medium low and add marshmallows to the pot. Stir until the marshmallows have melted into the butter completely and the mixture is smooth, about 5 to 7 minutes (aim for a gentle melting and softening process).
Turn off heat and stir in vanilla. Add the cereal and use a large spatula to stir gently until the cereal is evenly coated.
Press about 1/2 cup of the cereal mixture into each tin of the prepared muffin pan. Press down gently into a nest shape (but don't try to pack them in too tightly). Allow to sit for 20 minutes to cool and set.
Meanwhile, place coconut flakes in a zip-top bag and add several drops of green food coloring. Secure bag, and shake coconut and food coloring together until combined. Add additional food coloring until the desired color is achieved.
Remove cooled nests from pan. Add about 1 tablespoon of coconut grass to each nest and top with 3 candy eggs.

Notes

Marshmallows: For best results, use standard (large) marshmallows instead of mini marshmallows.

Nutrition