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Easter Rice Krispie Bars

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Warm, crisp edges, pillowy marshmallow centers, and pops of candy-coated chocolate make these Easter Rice Krispie Bars a cheerful treat for spring gatherings.

Ingredients

Scale
  • 6 cups Rice Krispies cereal
  • 4 cups mini marshmallows
  • 3 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup pastel-colored candy-coated chocolate eggs

Instructions

  1. Prepare the pan. Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Melt the butter. In a large pot, melt 3 tablespoons of unsalted butter over low heat.
  3. Add the marshmallows. Stir continuously until fully melted and smooth.
  4. Stir in vanilla. Remove from heat and stir in 1 teaspoon of vanilla extract.
  5. Add the cereal. Immediately fold in 6 cups of Rice Krispies cereal until evenly coated.
  6. Fold in candies. Mix half of the 1/2 cup pastel-colored candy-coated eggs.
  7. Press into the pan. Transfer the mixture to the prepared baking dish and press it down evenly.
  8. Top with candies. Sprinkle the remaining candies on top and press them into the surface.
  9. Cool and cut. Allow the bars to cool for about 30 minutes before cutting into squares.

Notes

Store bars in an airtight container at room temperature for up to 3 days. For freezing, wrap squares individually in plastic wrap.

Nutrition

Keywords: Easter, Rice Krispie, dessert, spring treat, potluck

Find it online: https://saveurmagique.com/easter-rice-krispie-bars/