Easy Cadbury Egg Rice Krispies
These ooey-gooey marshmallow Cadbury Egg Rice Krispies are loaded with Cadbury's famously rich and creamy mini milk chocolate eggs covered in crispy, colorful, candy shells. These treats are so perfect for Easter and they are super easy to make!
Servings: 24 Servings for 9x13 pan
Calories:
Ingredients
- 1 10 oz bag mini marshmallows
- 3 tbsp unsalted butter
- 5 cups Rice Krispies cereal
- 1 10 oz Cadbury Mini Eggs
Instructions
For the Microwave Method:
- Line an 8×8, 9x9 or 9x13 dish with parchment paper or foil and lightly spray with non-cooking spray or lightly coat with butter. (Use an 8x8-9x9 pan for thicker squares, 9x13 pan for thinner squares)
- Place marshmallows and butter in a large 8 cup measuring bowl.
- Once melted add Rice Krispies cereal and mix until well blended.
- Add Mini Eggs and mix again.
- Add Rice Krispies cereal mixture into the prepared pan. Spread butter or spray nonstick spray on your hands or the bottom of a measuring cup and gently press the mixture down. You can also use a sheet of wax paper.
- Allow to set for 30 minutes before cutting into squares.
Notes
For the Stove-top Method:
- Line an 8×8, 9x9 or 9x13 dish with parchment paper or foil and lightly spray with non-cooking spray or lightly coat with butter.
- Melt the butter and marshmallows in a large saucepan over low heat until they are melted and creamy.
- Stir in the rice cereal until everything is completely coated.
- Mix in the Cadbury Eggs.
- Add Rice Krispies cereal mixture into the prepared pan. Spread butter or spray nonstick spray on your hands or the bottom of a measuring cup and gently press the mixture down. You can also use a sheet of wax paper.
- Let the Rice Krispies treats cool at least 30 minutes before cutting into squares.