You’re going to love this mashup of the classic treat recipe. It’s made with Cadbury mini chocolate eggs, pretzels, gooey marshmallows and decorated for the Easter holiday.
Line an 11x14 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.
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.