I have to hand it to Kellogg’s Rice Krispies to come up with a uniquely new idea for their tasty treats. As you can see from the picture, you use the pastel M & M’s, but did you figure out using those plastic eggs as the mold? That completely blew me away. I may want to get the larger plastic eggs to do these up right, but the small ones are good, too. It all depends upon what you can find . . . and what other candy goodies you may want to hide inside.
Here’s the recipe compliments of http://ricekrispies.com
- 12 Plastic snap-apart 3 x 2-in Easter eggs
- 3 tablespoons butter or margarine
- 1 package (10 oz., about 40) JET-PUFFED Marshmallows
- 4 cups JET-PUFFED Miniature Marshmallows
- 6 cups Kellogg’s® Rice Krispies® cereal
- 1/2 cup M&M’S® Brand Chocolate Candies
- Canned frosting or decorating gel (optional)
3. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
4. Using greased hands, firmly press 1/4 cup of the cereal mixture into each plastic egg half. Use fingers to make hollow center in each half. Remove from molds. Place on wax paper. Cool slightly.
5. Place about 6 M&M’S® Brand Chocolate Candies in one half of each egg. Gently press two halves of each egg together until they stick. Cool completely.
6. Decorate with frosting and additional M&M’S® Brand Chocolate Candies (if desired). Best if served the same day.
MICROWAVE DIRECTIONS: Follow step 1 above. In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 3 through 6 above. Microwave cooking times may vary.
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container.