Easter Rice Krispie Treats Recipe

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 456kcal

Author: Becky Hardin - Easy Dessert Recipes

These cute, fun and colorful Rice Krispie treats are perfect to serve this Easter. Topped with M&Ms and drizzled with white chocolate, they are a great treat for kids of all ages!

Print Recipe

Equipment

Kitchen Scale (optional)
9x13 Baking Pan
Dutch Oven (optional)

Ingredients

¼ cup unsalted butter 57 grams (½ stick)
¼ teaspoon pure vanilla extract 1 gram
¼ teaspoon kosher salt
25 ounces mini marshmallows 717 grams (2½ 10-ounce bags)
10 cups Rice Krispies cereal 250 grams
8 ounces white melting chocolate 227 grams, Ghirardelli recommended (2 bars)
½ cup Easter M&M's 100 grams

Instructions

Line a 9×13 inch rectangular cake pan with parchment paper. Extend the parchment over both ends of the baking pan. Lightly spray the surface of the parchment that is inside the pan with nonstick spray to avoid the treats sticking after they set.
Using a large, deep pot or dutch oven, heat the butter over low heat. Using a silicone spatula, stir the butter until it is melted.
¼ cup unsalted butter
Stir in the pure vanilla extract and salt.
¼ teaspoon pure vanilla extract, ¼ teaspoon kosher salt
Pour in the marshmallows. Take your time to stir the mixture slowly until you see the mixture is completely melted.
25 ounces mini marshmallows
Remove the pot from heat. Begin to fold in the cereal right away. Ensure all of the cereal is completely coated with the marshmallow mixture.
10 cups Rice Krispies cereal
Transfer mixture to the prepared pan.
Using a silicone spatula, carefully distribute mixture equally across the pan.
Very gently press the mixture down into the pan so it is even across the top and remains secure in the pan. An easy way to press the treats into place is to spray a piece of parchment paper with cooking spray. Place the parchment over the treats and very gently press the treats with your hands.
Melt the white chocolate in a small microwavable bowl in the microwave using package instructions. Drizzle the melted goodness with a tablespoon over the entire pan of treats. See directions for melting almond bark on the package.
8 ounces white melting chocolate
Immediately sprinkle M&M's onto the warm drizzled white chocolate.
½ cup Easter M&M's
For best results, let the treats set for at least 30-60 minutes at room temperature. This will allow the chocolate to harden.
Before cutting, remove the rice krispie treats by using both sides of the parchment paper to lift the treats out of the pan and placing them onto a cutting surface. Cut into equal portions.

Notes

Spray a sheet of wax paper the size of your pan with cooking spray and use it to gently spread and press the treats evenly in the pan.
Maintain a low cooking heat for melting the butter and marshmallows. This will help keep the chewy consistency of the treat. If you attempt to increase the heat, your treats will likely be on the tough side. This is what helps you achieve the gooeyness of the treats.
To help speed up the melting process, it may help to slice the butter in small pieces.
Do not over press the treats when placing them in the cake pan. Over pressing will cause the treats to be harder than desired.

Storage: Store Easter Rice Krispie treats in an airtight container at room temperature for up to 5 days or in the freezer for up to 6 weeks.

Nutrition