Best 4 Rice Krispie Easter Treats Recipes

EASTER RICE KRISPIES TREATS

Steps:

• Coat with cooking spray enough cupcake tins to yield 16 (2-1/2-inch) cups.
• In a small bowl, stir together water and green food coloring. Add coconut. Stir until coconut is tinted. Spread on a baking sheet to dry.
• In a large saucepan, melt butter or margarine over low heat. Add marshmallows and stir until they are completely melted. Remove from heat.
• Add Rice Krispies cereal. Stir until well coated.
• Using lightly greased hands, divide the warm mixture into prepared cupcake tins . Shape mixture into individual cups. Cool. Remove from pans.
• Fill cooled nests with coconut, marshmallows, jelly beans or chocolate eggs. These are best when eaten the same day.
• Follow steps 1 and 2 of the stove top directions above.
• In a microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.
• Follow steps 4 to 6 of the stove top directions above. Remember, microwave cooking times may vary. Source: Kellogg North America Company. Reprinted with permission.

EASTER RICE KRISPIE TREATS RECIPE

Steps:

• 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.
• Stir in the pure vanilla extract and salt.
• Pour in the marshmallows. Take your time to stir the mixture slowly until you see the mixture is completely melted.
• 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.
• 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.
• Immediately sprinkle M&M's onto the warm drizzled white chocolate.
• 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.

LEFTOVER EASTER CANDY CRISPY TREATS

Steps:

• Line an 8-by-8-inch baking dish with a sheet of foil large enough to leave a 2-inch overhang on all sides. Grease the foil with 1 tablespoon of butter.
• Melt the remaining 4 tablespoons butter in a large pot over medium heat. Add the marshmallows, stirring occasionally until they melt completely, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt.
• Working quickly, add the rice cereal and candy to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Wet your hands to keep the mixture from sticking.) Let sit at room temperature until firm, about 30 minutes. Cut into 16 squares.
• Store the treats at room temperature in an airtight container for up to 3 days.

RICE KRISPIE EASTER TREATS

Steps:

• Lightly grease the insides of the cookie cutters using either oil or cooking spray. Place them on a paper-lined baking sheet.
• Melt chocolate over a warm-water bath or in the microwave.
• Stir in brown rice crispies.
• Spread mixture into cookie cutters pressing down lightly. Decorate your treats with mini chocolate candies if desired.
• Allow to harden for 1 1/2 hours. I didnt need to put them into the fridge, but depending onto the climate/weather you might need to do that.
• Carefully remove the cookie cutters.