Recipes

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:

1. Wash and dry plastic Easter eggs.
2. Lightly coat the inside of each plastic egg (both sides) with butter or cooking spray. Set aside.
3. 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.
4. Lightly coat your fingers with butter and fill both sides of the plastic egg with rice cereal mixture, slightly overfilling one side.
5. Use fingers to make a hollow center in each half and fill with sprinkles!
6. 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.)
7. 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