Description
These Dipped Easter Egg Treats are a fun, no-bake dessert made with crispy rice cereal, marshmallows, and butter, then shaped into eggs and dipped in colorful melted chocolate. Perfect for Easter parties, kids’ activities, or a sweet springtime treat!
Ingredients
Units
Scale
- For the Crispy Treats:
- 3 tablespoons unsalted butter
- 1 (10 oz) bag mini marshmallows
- 5 cups crispy rice cereal
- 1/2 teaspoon vanilla extract
- For Decoration:
- 12 oz white or pastel-colored candy melts (pink, yellow, blue, purple, etc.)
- 1 teaspoon coconut oil or vegetable shortening (for smooth melting)
- Sprinkles, sanding sugar, or edible glitter for decoration
Instructions
- Prepare the Base:
- In a large saucepan, melt butter over low heat.
- Add marshmallows and stir until fully melted. Remove from heat and stir in vanilla extract.
- Gently fold in the crispy rice cereal until fully coated.
- Shape the Eggs:
- Lightly grease your hands or use wax paper.
- Scoop small portions of the mixture and form into egg shapes.
- Place on a parchment-lined baking sheet and let them set for 15–20 minutes.
- Melt the Chocolate:
- In a microwave-safe bowl, melt candy melts with coconut oil in 30-second intervals, stirring between each, until smooth.
- Dip & Decorate:
- Dip each crispy treat halfway into the melted chocolate.
- Place back on the parchment paper and add sprinkles, sanding sugar, or edible glitter before the chocolate hardens.
- Let Set & Serve:
- Allow treats to set at room temperature for about 30 minutes (or chill in the fridge for faster setting).
- Serve and enjoy these cute Easter treats!
Notes
- Flavor twist: Add ½ teaspoon almond or lemon extract for a fun twist!
- Healthier option: Use brown rice cereal and honey instead of marshmallows.
- Storage: Keep in an airtight container for up to 5 days or freeze for later.
Nutrition
- Calories: ~180
- Sugar: ~15g
- Sodium: ~50mg
- Fat: ~7g
- Saturated Fat: ~4g
- Carbohydrates: ~28g
- Fiber: ~0g
- Protein: ~1g
- Cholesterol: ~5mg