Description
These Easter Egg Rice Krispies Treats are the perfect no-bake spring dessert! Soft, chewy cereal treats shaped like eggs and coated in colorful chocolate with festive sprinkles. Easy to make and absolutely adorable!
Ingredients
Cereal Base
- 6 cups Rice Krispies (or similar crisp rice cereal)
- 4 cups mini marshmallows
- 3 tablespoons unsalted butter
Chocolate Coating
- 12–16 ounces melting chocolate (white, milk, or colored candy melts)
Decorations
- Assorted sprinkles (pastel colors for Easter)
- Small edible candies or sugar pearls
- Optional: tinted white chocolate for drizzle
Instructions
Line a baking sheet or large tray with parchment paper. This gives you a clean, non-stick surface where your shaped eggs can cool without sticking.
In a large pot over low heat, melt the butter completely. Add the mini marshmallows and stir continuously until they’re completely melted and the mixture is smooth and glossy.
Remove the pot from heat immediately (this is important!). Quickly add all 6 cups of Rice Krispies cereal, stirring vigorously until every piece is evenly coated with that beautiful melted marshmallow mixture.
Here’s where the fun begins! While the mixture is still warm (but not too hot to handle), lightly grease your hands with butter or nonstick spray. Take small handfuls of the mixture—about ¼ to ⅓ cup each—and gently press and shape into egg forms.
Make them oval with one end slightly more pointed than the other for that classic egg shape. Place each shaped egg on your prepared parchment paper. Don’t stress about perfection—handmade charm is part of their appeal! Allow the Rice Krispie eggs to cool and set for about 15–20 minutes.
Place your chocolate or candy melts in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring thoroughly between each interval, until the chocolate is fully melted and silky smooth.
Using a fork or a chocolate dipping tool, carefully dip each cooled Rice Krispie egg into the melted chocolate, turning gently to coat all sides evenly. Lift the egg out, letting any excess chocolate drip back into the bowl. Place the coated egg back on the parchment paper.
This is my favorite part! While the chocolate coating is still wet and glossy, immediately add your sprinkles, sugar pearls, or other edible decorations.
Let the coated eggs cool completely at room temperature until the chocolate is firm and set, about 30 minutes.
Notes
- Keep a damp cloth nearby to wipe your hands between shaping if they get too sticky—it’s a lifesaver!
- For super smooth chocolate coating, add a teaspoon of coconut oil or shortening to your melted chocolate. It makes it thinner and easier to work with.
- Double-dip for perfection: If you want an extra-thick coating or your first coat looks patchy, let the first layer set completely, then dip again!
- Common mistake to avoid: Don’t overheat your chocolate! Those short 20-30 second bursts with stirring are crucial. Overheated chocolate gets thick, grainy, and unworkable.
- Smart shortcut: Use a cookie scoop to portion out your cereal mixture before shaping—it ensures all your eggs are uniform in size!
- Prep Time: 20 minutes
- Cook Time: 5 minutes + Cooling/Setting Time: 45 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American