Easter Rice Krispie Treats

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Easter Rice Krispie Treats are a fun springtime twist on the classic treat! Ooey-gooey marshmallow, crispy rice cereal, and chocolate eggs make this a sweet and easy dessert for all of your spring celebrations.

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Three Easter rice krispie treats stacked on eachother with more chocolate egg candies around them

Easy Rice Krispie Treats for Easter

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.

Hello, Easter Krispie treats! You get all of the best parts – gooey marshmallows and Rice Krispies cereal but with some chocolate eggs mixed in for an Easter twist. If you are looking for a super easy dessert bar for your Easter spread this year, this is it.

This is a quick recipe that takes 15 minutes to prep, and then all you have to do is let them set for an hour before slicing them. I should warn you: waiting is easier said than done. I have to hide the pan while they set because they are too tempting!

Ingredients

  • Butter: I always use unsalted butter but you can substitute salted
  • Marshmallows: I find it easiest to use mini marshmallows but you can substitute an equal weight in large if that’s all you have.
  • Rice Krispies: feel free to use generic (or any flavor, like cocoa Krispies or fruity pebbles)
  • Mini eggs – some crushed and some left whole. Cadbury Mini Eggs are my favorite but you can use any chocolate mini eggs.
Overhead shot of six photos showing the process of making Easter rice krispie treats

How to Make Easter Krispie Treats

1. Prepare your pan: Line a 9×13” baking with parchment paper and set it aside.

2. Melt: Melt the marshmallows and butter in a pot over medium heat. Mix continuously as the butter and marshmallows melt, and as soon as the mixture is smooth, take it off the heat so it doesn’t burn.

3. Stir: Fold the cereal and chocolate eggs into the melted marshmallows. Fold them in until evenly coated in the marshmallow mixture. 

4. Press: Transfer the mixture to the prepared pan. Use a greased spatula to lightly press the bars into an even layer.

5. Cool: Let the bars set for one hour at room temperature. Remove them from the pan and slice them into squares and serve.

Overhead shot of Easter rice krispie treats cut into squares on parchment paper

Recipe Tips

  • Make sure you use fresh marshmallows for your treats! Even slightly stale marshmallows will change the texture of the bars – instead of soft, they’ll end up chewy. If they’re really stale, the bars will be too hard to even eat.
  • Use a light hand when you press the mixture into the pan. You don’t want to compact the cereal too much because it will make the bars too dense.
  • 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.

Krispie treats with chocolate eggs are such a fun twist on traditional Rice Krispie treats. I love the pastel colors – it’s the perfect way to celebrate Easter and spring! Enjoy!

More Easter Desserts to Try

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Easter Rice Kripsie Treats Recipe

If you’re looking for a super easy dessert bar for your Easter celebration, these Easter Rice Krispie Treats are it! They are a fun spin on the traditional dessert.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Yield 15 pieces
Serving Size 1 serving

Ingredients

  • ½ cup (113g) unsalted butter
  • 15 ounces (426g) mini white marshmallows
  • 9 cups Rice Kripsies (approximately 400g)
  • 2 cups 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.
  • 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

• Use fresh marshmallows for best results.
• 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.

Nutrition Information

Serving: 1serving | Calories: 356kcal | Carbohydrates: 59g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 125mg | Potassium: 22mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1245IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 5mg

Nutritional information not guaranteed to be accurate

Course Dessert
Cuisine American
Keyword cereal treats, chocolate candy, chocolate eggs, easter dessert, rice krispie treats, rice krispies, spring dessert
Close up shot of Easter rice krispie treats with chocolate eggs

Ooey-gooey marshmallow, crispy rice cereal, and chocolate eggs make these Easter Rice Krispie Treats a sweet and easy dessert for all of your spring celebrations.

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