Rice Krispies Easter Eggs

March 27, 2016

So my family doesn't do much for Easter anymore -- not since all the cousins have been away at college -- but now that we're all back, a family friend of my aunt's invited us all over for dinner tomorrow. I figured it's rude to show up empty handed (especially since we hardly know the lady, and it's only a matter of time before we insult her with our My Cousin Vinny Quotes, so better to soften the blow with sugar), but it was pretty short notice. Consequently, I needed something quick, simple, and festive. Behold:

 

 

These Rice Krispies Treats in the shape of Easter Eggs are wonderful because they're ridiculously easy to make, they're four ingredients, and they're a wheat-free option for a day otherwise characterized by Spring Gluten Wad (also reffered to as carrot cake). 

You Will Need: 

  • Rice Krispies Cereal 

  • Marshmallows (preferably the small ones)

  • Butter

  • Food Coloring

 

First thing's first. Figure out how many colors you want, because you'll need to make each one in a separate batch. I made god-knows-how-many batches in a metric ton of different colors, but you'll be using 2 tablespoons of butter, 2 cups of marshmallows, and 2 cups of Rice Krispies for every batch. I found this article super helpful while mixing colors, as I only had the standard red/green/blue/yellow pack. 

 

Here's What You Do: 

 

Melt two tablespoons of butter in a sauce pan along with two cups of marshmallows. Continuously stir until all the lumps are gone and you're left with a smooth, creamy consistency. Quickly add your food coloring, mix it all in, and remove it from the heat. If you overcook your marshmallows, your finished Rice Krispie Treats will be more aptly named Esophagus Corks. 

 

 

Once removed from the heat, add your two cups of Rice Krispies and stir until everything is coated and evenly distributed. Then let it sit for five or six minutes. If you dive straight into rolling, it'll be a huge mess; way too sticky for comfort. If you give it a few minutes (and pro-tip: put a little butter on your hands beforehand) you'll be able to easily roll them into egg shapes. They also won't burn your skin off. Alternatively, you can grease and stuff one of those plastic eggs on both sides and connect them, but I found that using my hands worked just fine. One less thing to wash. 

 

Using this method, you'll yield roughly six eggs per every batch. Just to give you an idea, I went through an entire box of cereal, two bags of marshmallows, and two and a half sticks of butter and ended up with about 35 eggs. Put them out on a plate (without letting them touch) and give them about fifteen to twenty minutes to harden. 

A few tips: 

  • Wash your sauce pan in between batches; letting it sit in hot water for a few minutes makes it much easier. 

  • Use something sturdy to stir your Rice Krispies, like a wooden spoon. 

  • Again, check out this site for color-mixing options.

  • Let them cool before you shape them. 

  • Store any extras at room temperature in an air-tight container (so says the almighty Google). 

 

 

 Enjoy, and Happy Easter!

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