1/4 Photos of Chocolatey Rice Krispies Easter Eggs
LUv 2 BaKE's Note:
Cute little easter eggs with a hint of chocolate and peanut butter that kids (and adults) love. These eggs are so easy, since they are basically Rice Krispie Cake. These eggs can be individually wraped so they can be hidden with commercial wrapped chocolate easter eggs if you are doing an egg hunt for your kids.
My Private Note
Units: US | Metric
- 1 tablespoon margarine
- 1 tablespoon smooth peanut butter
- 125 g marshmallows (about 20 large)
- 3 cups Rice Krispies
- 1/8 cup semi-sweet chocolate chips (or more if you are looking for a stronger chocolate flavour)
- 1/2 cup butterscotch chips (or peanut butter chips or white chocolate chips)
- chocolate sprinkles or rainbow candy sprinkles
- 1In a large saucepan over medium-low heat, melt margarine and peanut butter.
- 2Stir in marshmallows, stir until melted and well blended. Stir in chocolate chips until melted; remove from heat.
- 3Stir in Rice Krisies until coated.
- 4Working quickly, shape Rice Krispies into egg shapes.
- 5It is useful to have a hollow plastic egg you can press the rice krispies into as a form; we use a jello egg mold, then press the two half eggs together by hand.
- 6If Rice Krispie mixture starts to harden, replace saucepan over low heat.
- 7Let Rice Krispie eggs cool in fridge or at room temperature.
- 8When cool, melt butterscotch chips in microwave on low heat for about 30 seconds at a time stirring often - careful not to burn!
- 9Spread melted butterscotch chips on the top of each eggs; dip egg into chocolate sprinkles.
- 10Let eggs cool; individually wrap in saran wrap.
- 11This recipe makes about 14 medium-large eggs.
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Nutritional Facts for Chocolatey Rice Krispies Easter Eggs
Serving Size: 1 (24 g)
Servings Per Recipe: 14
- Amount Per Serving
- % Daily Value
- Calories 105.5
- Calories from Fat 33
- Total Fat 3.6 g
- Saturated Fat 2.0 g
- Cholesterol 0.0 mg
- Sodium 61.1 mg
- Total Carbohydrate 17.6 g
- Dietary Fiber 0.2 g
- Sugars 10.7 g
- Protein 1.0 g