Easter Rice Krispies Treats Recipe
Servings: 12 treats
Calories: 456kcal
Cute and colorful no-bake Easter Rice Krispies Treats are gooey with marshmallows, and topped with pastel M&Ms and a white chocolate drizzle.
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Equipment
- Kitchen Scale (optional)
- 9x13 Baking Pan
- Dutch Oven (optional)
Ingredients
- ¼ cup unsalted butter (½ stick)
- ¼ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 25 ounces mini marshmallows (2½ (10-ounce) bags)*
- 10 cups Rice Krispies cereal
- 8 ounces white melting chocolate (2 bars)**
- ½ cup Easter M&M's ***
Instructions
- Line a 9×13-inch baking 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. Stir the mixture slowly until it 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 the microwave according to package instructions. Use a tablespoon to drizzle it over the entire pan of treats.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
*You could also use a 16-ounce tub of marshmallow fluff instead!
**I prefer baking chocolate bars, but candy melts or white chocolate chips can be used instead.
***Regular M&Ms, candy eggs, or another Easter candy can be used instead.
Tips:
- 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.
Nutrition
Serving: 1treat | Calories: 456kcal | Carbohydrates: 85g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 242mg | Potassium: 87mg | Fiber: 1g | Sugar: 53g | Vitamin A: 1695IU | Vitamin C: 15mg | Calcium: 52mg | Iron: 7mg