These Easter Rice Krispie Treats combine your favorite Rice Krispie squares with pastel-colored Cadbury Mini Eggs. Super cute, easy-to-make, and a delicious combination of chocolate and marshmallows!
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Why Make This Recipe
- So Fast: These no bake Rice Krispie treats can be made in less than 15 minutes, making these a perfect last-minute addition to your Easter dessert table.
- Mini Eggs FTW: I am obsessed with Cadbury Mini Eggs, so I’m biased here, but I absolutely love the combination of creamy chocolate with that sweet crunchy shell next to classic Rice Krispie treats.
- Kid-Friendly: Should say “Person-Friendly” because does anyone not like Rice Krispie treats?? But kids love these most of all, and this recipe is easy enough that they can help make them too!
🥗 Ingredients
- Butter: I prefer salted butter in these treats for just a tiny hit of salty with the sweet. You can absolutely use unsalted butter though, and add a tiny pinch of salt if you like.
- Marshmallows: Feel free to use either mini or regular-sized marshmallows. Mini marshmallows will melt faster, so keep stirring and watch carefully.
- Rice Krispies: You can use any brand of crispy rice cereal for these Mini Egg Rice Krispie cakes. Note that if you're looking for gluten-free Rice Krispie treats, you'll want to find a rice cereal that has a gluten-free label.
🥣 Step-by-Step Instructions
Grease a 9x13-inch pan with cooking spray. Chop about ½ cup of mini eggs into small pieces.
Melt 3 tablespoons of butter in a large non-stick saucepan over low heat.
Stir in 10 ounces of marshmallows, and continue to stir until totally melted.
Turn off the heat and stir in 6 cups of Rice Krispies.
When most have been stirred in (and mixture has cooled slightly), stir in the chopped mini eggs.
Scrape mixture into prepared baking pan.
Use a spatula coated with cooking spray to press down gently into the pan.
Sprinkle with another cup of mini eggs and press down gently.
Let cool for at least 30 minutes, then remove from pan and cut into squares. Voilà! Perfect Easter Rice Krispie treats.
🧐 Recipe FAQS for Mini Egg Rice Krispie Squares
Rice Krispie treats will store well for up to 3 days in an airtight container. Use waxed paper between layers of squares so that they don’t stick to each other. After 3 days, the squares will become stale and noticeably harder.
Don’t refrigerate these treats because they will harden and won’t soften up when brought to room temperature again. You can also freeze them for 4-6 weeks in a freezer bag or airtight container.
Cut into squares before freezing so you can grab one whenever you want. Remove from the freezer and let it sit out at room temperature for about 15 minutes, to allow it to soften up.
Although Rice Krispies are made from rice, they also include malt syrup. Malt comes from barley and may contain gluten. That said, there are many other crispy rice cereals that do not contain gluten—look for “gluten free” on the packaging. Once you’re sure your crispy rice is gluten-free, you’re good to go, as the rest of the ingredients are gluten-free.
See below in my Expert Tips for advice for not getting hard Rice Krispie squares in the first place. But if you do have hard Rice Krispie squares, you can soften them up by popping them in the microwave for just about 10 seconds.
👩🍳 Expert Tips
The key to deliciously gooey Rice Krispie treats is cooking the butter and marshmallow mixture low and slow. Use a low heat, and be patient as the marshmallows melt. As soon as the marshmallows are fully melted, turn off the heat.
Note that mini eggs have hard shells and are difficult to chop. I found it easiest to cut each egg in half individually before chopping into smaller pieces. Go slowly, and don’t cut yourself!
Make sure your ingredients are fresh. Marshmallows go stale quickly, so don’t be tempted to use old ones for this recipe. They won’t melt nearly as well.
When you are pouring your Rice Krispie treat mixture into the pan, don’t press down too hard with your spatula or your hands. If you press them too firmly into the pan, you’ll end up with dense and hard treats. Also, remember to grease or butter that pan so that the squares are easy to remove!
If you want a thicker square for these Easter egg Rice Krispie treats, use a smaller pan. An 8x8 pan is a great size for squares that are more like cubes!
Got extra Rice Krispies? How about trying these delicious Peanut Butter Rice Krispie Balls? You could even shape them into eggs for Easter! Or, try these Rice Krispie Brownies with marshmallows and peanut butter.
The great thing about holiday recipes is that you can easily transition from one holiday to another just by changing your mix-ins. Rice Krispie treats are great for that, as is Puppy Chow. Check out my 4th of July Puppy Chow and Christmas Puppy Chow recipes—you could easily add mini eggs instead for an Easter version! Or, try an Easter version of my Halloween Oreo Truffles or my Sugar Cookie Fudge!
Other Delicious Easter Recipes
I’ve got a ton of recipes in my Spring Recipes Archive. But if you’re looking for other recipes to add to your Easter table, here are some of my holiday favorites:
If you try this Mini Egg Rice Krispie Treats recipe, I would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to me.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I'd love to inspire you with more delicious, healthy, and seasonal recipes!
📖 Recipe
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Easter Rice Krispie Treats
Ingredients
- 10 ounces Cadbury mini eggs about 1.5 cups
- 3 tablespoons salted butter
- 10 ounces marshmallows
- 6 cups Rice Krispies
Instructions
- Grease a 9x13-inch pan with cooking spray.
- Chop about ½ cup of the mini eggs into small pieces.
- Melt butter in a large non-stick saucepan over low heat.
- Stir in marshmallows, and continue to stir until totally melted.
- Turn off the heat and stir in Rice Krispies.
- When most have been stirred in (and mixture has cooled slightly), stir in the chopped mini eggs.
- Scrape mixture into prepared baking pan.
- Use a spatula coated with cooking spray to press down gently into the pan.
- Sprinkle with remaining mini eggs and press down gently.
- Let cool for at least 30 minutes, then remove from pan and cut into squares.
Notes
Nutrition
Instagram Users: Now that you've made these Rice Krispie Squares with Mini Eggs, tag me @vanillabeancuisine or #vanillabeancuisine because I'd love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
Laurie Baker says
These Easter Rice Krispie Treats healthy and delicious. I really want to make one now to try.
Chef Molly says
I don't know about healthy, but delicious for sure! 😂
Sara Jelinek says
I love easy treats like these!
Chef Molly says
Thanks Sara! They are so much fun to make too. 🙂