Ingredients
Scale
- ½ cup (113g) unsalted butter
- 15 ounces (426g) mini white marshmallows
- 1 teaspoon vanilla extract
- 9 cups rice krispies (approximately 400g)
- 2 bags (18 ounces or 510g) mini eggs crushed and whole
Instructions
- Line a 9×13 baking pan with parchment paper.
- In a large saucepan over medium heat, melt the marshmallows and butter, stirring continuously until smooth. Avoid burning the mixture. Remove from the heat and stir in vanilla.
- Gently fold in the Rice Krispies and mini eggs with a wooden spoon until everything is well coated with the marshmallow mixture.
- Transfer the mixture into the lined baking pan, spreading it evenly. Use a greased spatula to press it down gently.
- Let it set at room temperature for about 1 hour. Once set, lift from the pan and cut into squares.
- For best results, serve fresh, but store in an airtight container at room temperature for up to 3 days.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
The mixture can be sticky; using a greased spatula helps in pressing it down effectively.
For extra flavor, consider adding a pinch of salt to the melted mixture.
If you want to add more color, use colored mini eggs or sprinkles on top.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert Recipes
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg