Mini Egg Rice Krispie Treats
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If you’re a fan of Cadbury mini eggs and Rice Krispie treats you’re going to love this Easter mashup of the classic treat – Mini Egg Rice Krispie Treats. It’s made with candy coated chocolate eggs, pretzels and Rice Krispies cereal and decorated for the Easter holiday.
The blend of salty and sweet flavors are sure to satisfy your sweet tooth. And these treats are super gooey because we loaded them up with extra marshmallows.
You’ll need just 15 minutes to prepare this festive treat, making this mini egg Rice Krispie Treats recipes a quick option for last minute entertaining, Easter parties or sudden cravings.
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I love an easy Easter treat, especially if I’m responsible for the main holiday dinner. While these are cute and festive, the whole family will enjoy this easy treat. It’s also a great recipe to get the kids involved with because it calls for simple ingredients and only basic skills to prepare.
If you are on the hunt for other Easter desserts, be sure to try these homemade brownies with Cadbury mini eggs, Rice Krispie Nests, mini egg cookie bars and my no bake bunny snack mix that comes together in minutes. While candy (and sweet treats) makes the perfect basket stuffers, I like to use these non candy Easter basket stuffer ideas for teens and tweens.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
Ingredients Needed to Make Mini Egg Rice Krispie Treats
- butter – we’re using unsalted in this recipe.
- salt – adding the salt separately allows you to control the saltiness.
- mini marshmallows – we’re going to divide these so we can add additional gooey marshmallows to the treats.
- Rice Krispies cereal – store brand crispy rice cereal will work as well.
- pretzels – the tiny twists work well here.
- Mini Cadbury Eggs – or other candy coated milk chocolate candy.
Easter Krispie Treats Toppings ideas (optional):
- Mini Cadbury eggs or other Easter chocolate candy
- Ghirardelli vanilla melting wafers
- Colored Wilton candy melts
- Easter sprinkles – use a mix or pastel colored jimmies
- Chocolate chips
- Jelly beans
Get the complete ingredients & directions in the recipe card below.
How to Make Mini Egg Rice Krispie Treats
Like an 11×14 baking sheet with parchment paper.
In a large saucepan, melt the butter over medium heat. Stir in the salt.
Measure out 1.5 cups of marshmallows and set aside for later. Add the remaining mallows to the melted butter and melt over low heat until smooth.
Remove the pot from the heat and fold in the cereal, pretzel pieces, and Cadbury mini eggs, until the ingredients are covered.
Gently spread the Rice Krispie mixture into the prepared baking pan using a buttered spatula. Press down just a little bit.
Place the candy melts into a microwavable piping bag and melt on low heat. Massage the bag in between the 30 second intervals.
Drizzle the melted white chocolate over the cereal treats. Immediately place sprinkles and chocolate eggs on top.
Allow the treats to set at room temperature for 30 minutes to 1 hour before slicing.
Tips for Making Easter Rice Krispie Treats
- Real butter works best compared to margarine.
- Fresh marshmallows are the best. The older they are the more the texture changes and the harder it is to get them to melt.
- Don’t overcook the melted marshmallows or it makes this no bake treat hard to eat.
- Pressing the mixture down too much can also cause them to be hard.
- If you want to decorate but don’t have a piping bag, melt the candy in a microwave-safe bowl. Transfer to a Ziplock bag, and snip the tip off one of the corners.
- The parchment paper liner makes it easier to transfer the treats to a cutting board to slice.
- For the cleanest cuts, spray a sharp knife with nonstick spray before cutting.
RECIPE VARIATIONS
- Cereal – you can also use Cocoa Krispies, Fruity Pebbles, or Cocoa Puffs.
- Easter egg rice Krispie treats – to make an actual egg shape, spray your hands with cooking spray. Once the mixture is combined, scoop out small palmfuls and form into the shape of an egg. You can also put them in an egg silicone mold if you have one. For more festive eggs, divide the mixture and add food coloring before shaping them. You will probably want to double the recipe when going this route.
- Cookie cutter – another way to make an Easter egg shape is by letting them set for 5 minutes, then cutting them out with cookie cutters.
- Make into pops – turn these mini egg rice crispy squares to pops by adding a lollipop stick to the bottom of each.
How to Store Leftover Mini Egg Rice Krispie Treats
Easter Rice Krispie squares are best when eaten the same day they are made. Leftovers can be stored in an airtight container for 2 days on the counter.
We don’t recommend refrigerating them because they become very hard.
MORE eASY
More Treats with Rice Krispies
I shared this recipe at the Weekend Potluck.
Mini Egg Rice Krispie Treats
Ingredients
- 8 tablespoons unsalted butter (1 stick), melted
- ⅛ teaspoon salt
- 12 ounces mini marshmallows, divided
- 7 cups Rice Krispies cereal
- 1 ½ cups tiny pretzel twists, broken up into large pieces
- 3/4 cup Mini Cadbury Eggs
Toppings ideas (optional):
- Mini Cadbury eggs, roughly chopped
- ½ cup Ghirardelli vanilla melting wafers
- ½ cup colored Wilton candy melts
- Easter sprinkles
Instructions
- Line an 11×14 baking pan with parchment paper and set aside.
- In a large pot, melt the butter over low heat and stir in the salt.
- Measure out 1 ½ cups of marshmallows and set aside to mix in later. Add the remaining marshmallows to the melted butter in the pot. Melt over low heat, stirring constantly until smooth.
- Remove the pot from the heat and fold in the Rice Krispies cereal, pretzel pieces, mini Cadbury eggs, and the reserved mini marshmallows. Fold together until the add-ins are evenly distributed and coated in the melted marshmallow mixture.
- Use a rubber spatula to gently spread the Rice Krispies mixture into an even layer in the prepared baking pan. Don’t compress it too much or the treats will be hard to eat.
- If using the optional toppings: place candy melts in separate microwavable piping bags and melt on a low setting, massaging the bag every 30 seconds, until fully melted.
- Drizzle melted candy over the prepared Rice Krispies treats. Immediately top with chopped mini Cadbury eggs and sprinkles if using.
- Allow it to cool and set up on the counter for 30 minutes to 1 hour before cutting into squares.
Notes
- The parchment paper makes it easier to move the rice krispies treats from the pan to a cutting board.
- For easier cutting, spray a sharp knife with nonstick cooking spray.
- Treats can be made in egg-shapes by using cookie cutters or silicone egg molds.
- Rice Krispie treats are best eaten the same day but you can store leftovers in an airtight container on the counter for up to 2 days. I don’t recommend refrigerating as they will harden.
- This recipe makes 12 good-sized treats. Cut treats into 18 or 24 smaller pieces if preferred.
- Nutritional information will vary based on toppings used.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
