Ingredients
Scale
- ½ cup (113g) unsalted butter
- 15 ounces (426g) mini white marshmallows
- 1 teaspoon vanilla extract
- 9 cups rice kripsies (approximately 400g)
- 2 bags (18 ounces or 510g) mini eggs crushed and whole
Instructions
- Prepare a 9×13 baking pan by lining it with parchment paper.
- In a large saucepan over medium heat, melt the marshmallows and butter while stirring continuously until smooth. Be careful not to burn the mixture. Remove from heat and mix in the vanilla extract.
- Fold in the Rice Krispies and mini eggs with a wooden spoon until coated with the marshmallow mixture.
- Pour the mixture into the lined baking pan, spreading it evenly. Use a greased spatula to gently press it down.
- Allow to set at room temperature for 1 hour. Once set, remove from the pan and cut into squares.
- For best taste, serve fresh but can be stored in an airtight container for up to 3 days.
Notes
For a colorful twist, use different types of mini eggs.
Ensure you don’t overheat the marshmallow mixture to prevent burning.
Feel free to add sprinkles or other festive decorations on top before it sets.
Nutrition
- Serving Size: 1 treat
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.