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
- Line a 9×13 baking pan with parchment paper.
- In a large saucepan, melt the marshmallows and butter over medium heat, stirring continuously until smooth. Remove from heat and stir in vanilla extract.
- Fold in the Rice Krispies and mini eggs, ensuring they are completely coated with the marshmallow mixture.
- Transfer the mixture into the lined baking pan and spread evenly. Use a greased spatula to press it down into the pan.
- Allow to set at room temperature for 1 hour. Once set, remove from the pan and cut into squares.
- For best flavor, serve fresh, but they can be stored in an airtight container at room temperature for up to 3 days.
Notes
Chilling the mixture slightly before cutting can make it easier to slice into square treats.
Feel free to customize the toppings with different candies or sprinkles for added fun.
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.