Crispy Rice Easter Eggs
Ingredients:
Prep Time:10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 10 eggs
- 2 tbsp. (30g) Unsalted Butter
- 20 Large Marshmallows or 3 cups (180g) Mini Marshmallows
- 3 cups (200g) Crispy Puffed Brown Rice
- 1/2 cup (110g) Assorted Sprinkles
- 10 Plastic Easter Eggs
Directions:
- Wash and dry plastic Easter eggs.
- Lightly coat the inside of each plastic egg (both sides) with butter or cooking spray. Set aside.
- In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat, and add crispy puffed brown rice. Stir until well coated.
- Lightly coat your fingers with butter and fill both sides of the plastic egg with rice cereal mixture, slightly overfilling one side.
- Use fingers to make a hollow center in each half and fill with sprinkles!
- Gently press the two halves of each egg together until they stick (It should be full enough to meet with a bit of resistance as you close it.)
- Gently release the rice cereal egg from the mold, decorate with your choice of sprinkles and enjoy!
NOTE: Best if served the same day.
Thanks to @Littlelovelifestyle