Easter Rice Krispie Treats
These Easter Rice Krispie treats are made with crispy rice cereal and mini eggs cut into squares. They’re easy, no-bake, and only 5 ingredients!
Servings: 12
Calories: 189kcal
Cost: £0.40
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
Instructions
- 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
Calories: 189kcal | Carbohydrates: 37g | Protein: 2g | Fat: 4g