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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 – the kids love them!

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

Easy Easter Rice Krispie Treats

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.

Gooey marshmallows, Rice Krispies cereal, candy Easter eggs – these are the BEST Easter treats! They’re a no bake dessert that everyone loves, takes 15 minutes to make and are so cute too with the pastel colors.

Ingredients in Rice Krispie Treats

  • 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 cereal (or any flavor, like cocoa Krispies or fruity pebbles)
  • Mini eggs – some crushed and some left whole. This is what makes them EASTER Rice Krispie Treats! Cadbury Mini Eggs are my favorite but you can use any chocolate mini eggs.

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.

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.


Can you freeze Rice Krispie treats?

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.

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

Easter Rice Kripsie Treats Recipe

5 from 1 vote
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


  • ½ cup (113g) unsalted butter
  • 15 ounces (426g) mini white marshmallows
  • 1 teaspoon vanilla extract
  • 9 cups Rice Kripsies (approximately 400g)
  • 2 cups mini eggs crushed and whole
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  • 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 Video

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.

Recipe Nutrition

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

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

5 from 1 vote (1 rating without comment)

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