Easter Rice Krispie Treats
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These Easter Rice Krispie treats are a crowd favorite in our house! Each Easter, we craft these easy, colorful treats made with just 5 ingredients including mini chocolate eggs, crispy rice cereal, and marshmallows.
This fun twist on a classic is great for kids to make and eat, especially with their fun colors during Easter. Since they’re cut into squares, they’re also a great snack for on-the-go!
Why you’ll love this recipe
One pan – These Easter Rice Krispie treats are mixed in one bowl and pressed into a pan, making the cleanup for this recipe easy.
No bake – You won’t even need to turn on the oven for these chewy Easter Rice Krispies treats! Here’s a few other no bake recipes to try ; Mini Egg Cheesecake and Mini Easter Cheesecakes
Fun for kids – These Easter Rice Krispies are fun for kids to make and eat, so they’re the perfect holiday treat.
Nostalgia – This chewy snack isn’t just fun because of the colours; it’s also a deliciously nostalgic treat allowing you to let out your inner child!
Whether you refer to these as Easter Rice Crispie cakes or Rice Krispie treats, you’ll love this recipe! The only difference between these two items is their name. In Britain, these goodies are referred to as Rice Crispie cakes, while they’re known as Rice Krispie treats in the US.
Satisfy sweet cravings with these yummy chocolate-focused Easter recipes: Easy Chocolate Easter Nests and Giant Chocolate Cornflake Cake
How to keep rice krispie treats from turning out hard
Avoid hard Easter Rice Krispie treats with the tips below.
Low heat to melt butter and marshmallows. These Rice Krispie Easter treats require some patience. It’s necessary to melt the butter and marshmallows on low heat. Otherwise, you’ll be left with a sticky mess. Additionally, overcooking the sugar in the marshmallows can lead to caramelisation, which can make the treats hard. Love marshmallows? You’ll need to try my; Easter Rocky Road
Don’t press them too firmly into the pan, or they become firm and crispy instead of soft and gooey. The key to soft, chewy Easter Rice Crispy treats is using a spatula to evenly and gently press them into the pan. If you press too hard on the treats, the squares can become hard (and hard to eat!).
Do not refrigerate them to set or store; they will become crispy. Simply store the finished Easter Rice Krispie cakes in an airtight bag/container on the container.
How to keep rice crispy cakes from turning rubbery
If you find your Easter Rice Krispie treats are rubbery, you’ve likely added too much butter to the marshmallow mixture. This causes the treats to be soggy/rubbery/greasy. Ensure you use the correct ratio of butter/marshmallows/cereal to avoid this.
How to keep them from being so sticky
One key to keeping this tasty Easter rice krispie treats recipe from being overly sticky is butter. Ensure you use cooking spray, butter, or grease on your hands/knife/spatula. This will add a barrier between the Easter Rice Krispie treats and your cooking tools, making the treats easier to handle.
Ingredients
Rice Krispies – When making Easter Rice Krispie treats, the Rice Krispies cereal is the star of the show. However, you can use other cereal options like Chex and cornflakes. You’ll still end up with a tasty dessert.
Mini Eggs – If you don’t want to use mini chocolate eggs for this Rice Crispy tray bake, you can use other options like Robins Eggs, sprinkles, or even jellybeans.
Mini Marshmallows – Instead of mini marshmallows, consider using marshmallow fluff. It will offer a slightly different flavour but still be quite tasty.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
Try these Easter Rice Krispie treat ideas to turn this Rice Krispie treat recipe into your own creation. Instead of Rice Krispies, consider using other cereals like Kix or Cheerios. You can use almost any cereal for these Easter Rice Krispie treats. Other candies/inclusions can also be added, like Robins Eggs, Peanut M&M Eggs, or colourful/Easter-themed sprinkles.
You can also shape these squares into nests to make putting candy eggs on top easier. Or, use Easter cookie cutters to make fun shapes. For a more decadent treat, try drizzling caramel or white chocolate over the squares. You can also add some green food coloring to the marshmallow mix for a more festive treat.
How to make Easter Rice Krispie treats
Start by brushing a rectangle baking tin or dish (18x23cm) with some vegetable oil and then line with baking paper.
- Place the marshmallows in a large microwave proof bowl and microwave in two 30 second bursts until melted (2 to 3 bursts). Do not cook for longer bursts as the marshmallows may burn (Image 1).
- Then stir in the butter (Image 2).
3. After mixing the butter with the marshmallows, add the rice krispies and most of the mini eggs, leaving around ⅓ to garnish (Image 3).
4. Mix together to incorporate everything (Image 4).
5. Spoon into the greased tin. Wet your hands with cold water and use your hands to press the mixture firmly into the tin, push in the remaining eggs and top with sprinkles, then leave to set for about an hour (Image 5).
6. Remove from the tin, peel off the paper and cut the rice krispies into squares (Image 6).
Need inspiration for some main course recipes, try these; Roasted Mediterranean Vegetables, Slow Cooker Beef Curry and Creamy Chicken and Broccoli Pasta
Tips for the best results
Spray your hands, knife, or spatula with cooking spray or rub them with a little oil to keep things from sticking or use water
Easter Rice Krispie treats can be tricky to work with, as the mixture gets a bit sticky. Avoid a messy recipe by coating your hands/knife/spatula with cooking spray.
Adding a little extra marshmallow will make them extra gooey
If you like extra gooey Rice Krispies, add extra marshmallows. You can add about two more cups for a yummier Rice Krispie traybake consistency.
Using salted butter gives a nice balance with the sweet marshmallow
If you want more flavourful Rice Krispies, consider using salted butter instead of unsalted butter. The salt in the butter will help balance out the sweetness of the marshmallows.
Ensure you don’t press them down too firmly, or they may become extra crispy instead of gooey
Press the Rice Krispies into the pan gently. Otherwise, they’ll become too compacted and will be hard to eat. The goal is to create chewy, gooey treats.
Here are some more tasty desserts to try for a sweet end to Easter dinner: The BEST Lemon Drizzle Cake, Simple & Easy Brownies, or Soft Flapjack Recipe (Gooey and Chewy!)
Storage instructions
For the best results with these Easter Rice Krispie treats, do not refrigerate them. Store them on the counter in an airtight container/bag. These will stay good for up to two days. If you are only making these mini egg cake bars for a few people, consider halving the recipe.
Can you freeze Rice Krispie Treats?
You can also freeze leftover Easter Rice Krispie treats. Pack them in an airtight container/bag, then freeze them for up to six months. Ensure you freeze these treats once they’ve fully cooled.
FAQs
You can make these Easter Rice Krispie treats with fluff instead of mini marshmallows. You’ll still need to heat the fluff over low heat with butter before mixing it with the cereal.
You can absolutely make this recipe with coloured marshmallows! It will help create a more festive dessert.
Since the marshmallow mix is hot after it comes out of the pan, it can be easy for the mini eggs to melt if you mix them with the Rice Krispies for too long. Mix them quickly before pressing the treats into a pan to avoid melted chocolate eggs.
Thinking about serving these tasty treats after a holiday meal? These recipes work great for the main meal: Slow Cooker Gammon Joint, The Best Garlic Prawns and Creamy Chicken and Broccoli Pasta
If you tried this Easter Rice Krispie Treats recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Easter Rice Krispie Treats
Ingredients
- 300 g mini marshmallows (we used pink and white marshmallow) (£2.80)
- 30 g butter, melted (£1.69/8)=(£0.21)
- 150 g rice krispies (£0.95/3)=(£0.32)
- 80 g pack sugar coated mini chocolate eggs, chopped (£1.50)
- sugar sprinkles
Cupboard Essentials
- Vegetable oil
Method
- Start by brushing a rectangle baking tin or dish (18x23cm) with some vegetable oil and then line with baking paper.
- Place the marshmallows in a large microwave proof bowl and microwave in two 30 second bursts until melted (2 to 3 bursts). Do not cook for longer bursts as the marshmallows may burn. Stir in the butter, rice krispies and most of the mini eggs, leaving around ⅓ to garnish.
- Spoon into the greased tin. Wet your hands with cold water and use your hands to press the mixture firmly into the tin, push in the remaining eggs and top with sprinkles, then leave to set for about an hour. Remove from the tin, peel off the paper and cut the rice krispies into squares
Notes
- Wet hands in water or spray the knife, or spatula with cooking spray or rub with oil to avoid the sticky Easter Rice Krispie treat mixture.
- Increase marshmallow quantity by about two cups for an extra gooey Rice Krispie traybake consistency.
- Opt for salted butter instead of unsalted for a more flavourful result, balancing the sweetness of the marshmallows.
- Gently press Rice Krispies into the pan to avoid excessive compaction, ensuring a chewy and gooey texture rather than extra crispiness.
Nutrition
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