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These Easter Rice Krispie Treats are a gooey twist on the classic cereal bar. Packed with 15 ounces of mini marshmallows and loaded with crushed Cadbury Mini Eggs, these are the ultimate spring rice krispie treats! They are incredibly easy to make, require only 15 minutes of work, and stay soft and chewy for days!
Rice Krispie treats were always the traditional plain treats with just butter, marshmallows, and cereal when I was growing up. Don’t get me wrong – the classic treat is perfect as is, but I can’t resist putting a twist on a traditional recipe (like when I make Halloween Rice Krispie Treats with M&Ms).
What makes these the best easter krispie treats is my Gooey Factor. I use a high ratio of butter and fresh marshmallows to ensure every bite is pull-apart soft. By folding in a mix of whole and crushed chocolate eggs, you get a beautiful pastel speckled look and a satisfying chocolate crunch in every square. It s a foolproof no-bake dessert that s perfect for school parties or Easter brunch!
How do you make Easter Rice Krispie treats stay soft? Melt 15oz of mini marshmallows with ½ cup butter over medium-low heat until just smooth; do not over-boil. Fold in 9 cups of Rice Krispies cereal and crushed mini eggs. Press the mixture gently into a lined pan (never pack it firmly) to preserve the air pockets that keep the treats chewy.
Ingredients in Rice Krispie Treats
- I always use unsalted butter but you can substitute salted butter without any other changes.
- My classic rice krispie treat recipe uses brown butter and it’s fantastic. You can definitely brown the butter in this with just one easy extra step.
- Mini Marshmallows melt the most even and fastest because they’re small. If you only have large marshmallows that’s fine, but it will take longer to melt them.
- Make sure to use fresh marshmallows. Purchase new ones, don’t use ones that are old or opened. Stale marshmallows don’t melt as well.
- Feel free to use generic cereal (or any flavor, like cocoa Krispies or fruity pebbles).
- Cadbury Mini Eggs is what makes them EASTER Rice Krispie Treats! Leave some whole and crush some (add to a gallon size bag and bang with a rolling pin).
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Dorothy’s Expert Krispie Treat Tips
- When moving the mixture to your pan, use a greased spatula or buttered hands to press the mixture gently. If you pack them down too firmly, you crush the air pockets in the cereal, resulting in a hard, brick-like treat rather than a light, chewy one.
- To prevent your chocolate eggs from melting and streaking the marshmallows, let the cereal and marshmallow mixture cool for about 1-2 minutes before folding in the candy. This ensures the chocolate stays intact and the colors remain bright and festive.
- Be sure to add vanilla extract and a pinch of salt. The vanilla adds tons of flavor and the salt is important to balance the sweetness of the marshmallows and chocolate.
- You can switch out the chocolate eggs for other Easter-themed candy like M&Ms or try mixing in nuts or Easter-colored sprinkles.
- Make gluten-free Rice Krispie treats by using gluten-free cereal and marshmallows.
Easter Rice Kripsie Treats Recipe
Recipe Video
Ingredients
- ½ cup (113g) unsalted butter
- 15 ounces (426g) mini white marshmallows
- 1 teaspoon vanilla extract
- 9 cups Rice Kripsies (approximately 400g)
- 2 bags (18 ounces or 510g) mini eggs crushed and whole
Instructions
- Prepare a 9×13 baking pan by lining it with parchment paper
- In a large saucepan/pot over medium heat, heat the marshmallows and butter while continuously mixing until both are completely melted and the mixture is smooth. Careful not to let it burn. Remove from the heat and stir in vanilla.
- With a wooden spoon, fold in the Rice Kripsies until the cereal and mini eggs until completely coated with the marshmallow mixture.
- Pour the mixture into the lined baking pan and spread it evenly in the pan. Use a greased spatula to press the mixture gently down into the pan.
- Leave to set for 1 hour at room temperature. Once set, remove from the pan and cut into squares.
- Best if served fresh but stays fresh in an airtight container at room temperature for up to 3 days.
Recipe Notes
• Do not press into the pan firmly as this will make them very hard to eat.
• Can be made without the mini eggs or substitute them for m&m’s or other candy, nuts etc.
• Make a gluten-free version by using gluten-free cereal and marshmallows.
Recipe Nutrition
How to Make Easter Krispie Treats
- Line a 9×13” baking with parchment paper and set it aside.
- Melt the marshmallows and butter in a pot over medium low heat. Stir as the butter and marshmallows melt, and as soon as the mixture is smooth, take it off the heat so it doesn’t burn and stir in vanilla extract.
- Fold the cereal and chocolate eggs into the melted marshmallows. Fold them in until evenly coated in the marshmallow mixture.
- Transfer the mixture to the prepared baking dish. Use a greased spatula to lightly press the bars into an even layer.
- Let the bars set for one hour at room temperature. Remove them from the pan and slice them into squares and serve.
Microwave Directions
While I usually make my cereal treats on the stove you can do them in the microwave. Remember that microwave cooking times may vary depending on the strength of your microwave.
In a microwave-safe bowl heat butter and marshmallows for 2 minutes. Stir, then heat an additional minute and stir again. If needed, continue heating in 30 second increments, until the mixture is smooth. Then continue making the treats as listed above.
FAQs
Place treats in a single layer in an airtight bag, or place layers between wax paper. Or wrap each treat individually to keep them fresher longer. Freeze for up to a month.
Store them in an airtight container at room temperature with a slice of white bread. The treats will absorb the moisture from the bread, staying soft for up to 5 days!.
Yes, but I prefer unsalted butter with a pinch of added salt to control the flavor.
This is usually caused by over-boiling the marshmallows or pressing them too hard into the pan.
