Easter Rice Krispie Treats
Add a smile to the day with these Easter rice krispie treats! They’re made with special springtime colors and sprinkles, then cut with cookie cutters for everyone’s favorite snack!
Rice krispie treats have been a classic treat every since I was a little girl, and it’s so fun being able to share them with my own kids.
Easy to make with minimal ingredients, these treats disappear almost just as fast as it takes to make them!
Adding spring colors and an Easter egg cookie cutter, these are turned into a fun and festive way to celebrate spring.
Even if you don’t have any littles to share them with, these are a must-make.
Ingredients for Easter rice krispie treats
Full list of ingredients with quantities is located in the recipe card.
You’ll need:
- Unsalted butter
- Mini marshmallows
- Crispy rice cereal – Spring colors if you can find it!
- Festive spring sprinkles
I prefer using mini marshmallows for these treats because they melt faster. I also love adding more unmelted ones to the treats for bursts of chewy sweetness!
Equipment
You’ll need a large pot, a silicone spatula, a 9×13-inch pan, and a spring cookie cutter. I used an egg, but a simple flower or rabbit would be cute as well.
For the pot, I recommend using an enameled Dutch oven, if you have one. I’ve found that this gives better results for your treats than a stainless steel pot, and less marshmallow will stick to the sides as you mix.
How to make this recipe
First, measure out your marshmallows and cereal into separate bowls. This will make it easier to add later! If you’re adding the extra ‘mallows (I highly recommend it), measure those into a separate bowl.
Lightly grease a 9×13-inch baking pan with nonstick cooking spray and set aside.
Set a large pot over medium-low heat and add the butter. Let it melt completely. Once it is melted, swirl the pot and use your spatula to get the butter all over the bottom and partway up the sides.Â
Add the big bowl of marshmallows and stir well to coat with the butter. Let the marshmallows melt, stirring often.
pro tip
Low and slow is key when it comes to melting the marshmallows. Stir frequently, and don’t be tempted to increase the heat, or your marshmallow can burn or dry out.
Once the marshmallows are fully melted, turn heat to low. This will help prevent the mixture from firming up before you’re done adding the cereal. Add half of the cereal and stir to coat. Then, add the remaining cereal, extra marshmallows, and sprinkles. Mix until evenly coated and there are no loose krispies.
Scoop into the prepared pan. Using a greased spatula, or a piece of waxed paper, gently push the mixture so that it fills the entire pan. Do not press down firmly or you will end up with treats that are compacted and hard, not soft and chewy!
Cover and let rest until firmed up, then use your cookie cutter or a knife to cut into individual treats and serve.
Storage tips
Rice krispie treats will stay soft and chewy at room temperature for a few days as long as you store them in an airtight container or cover the pan tightly with plastic wrap.
You can stack the treats in a container by placing a piece of parchment paper between each layer to prevent them from sticking to each other.
Do not store these in the refrigerator; they’ll get hard and lose their distinctive chew!
Recipe suggestions
In place of or in addition to sprinkles, you can add Easter M&Ms or other favorite candies, like crushed Cadbury Mini eggs.
Decorate with white or pastel frosting or candy melts, and press on jelly beans.
You can bump up the flavor on these treats by using my strawberry rice krispie treat recipe and still use the fun holiday cookie cutters.
Want to round out your Easter dessert tray? Make birds’ nest cookies, another great no-bake snack!
Easter Rice Krispie Treats
Ingredients
- 6 cups crispy rice cereal
- 6 cups mini marshmallows divided use
- 4 tablespoons unsalted butter
- 1/4 cup sprinkles
Instructions
- Lightly coat a 9×13-inch baking pan with nonstick spray and set aside. Measure out the cereal and both measures of marshmallows. Set aside.6 cups crispy rice cereal, 5.5 cups mini marshmallows, 0.5 cups mini marshmallows
- In a large pot set over medium-low heat, add the butter and melt. Once melted, add the mini marshmallows and stir to coat with the butter. Stir frequently to melt the marshmallow.4 tablespoons unsalted butter, 5.5 cups mini marshmallows
- Once completely melted and smooth, reduce heat to low and stir in half of the cereal. Stir to coat, then add the remaining cereal, extra marshmallows, and sprinkles. Stir and coat the cereal, leaving no loose bits of cereal.6 cups crispy rice cereal, 0.5 cups mini marshmallows, 1/4 cup sprinkles
- Scoop the marshmallow mixture into the prepared pan. Lightly press down with a greased spatula or piece of waxed paper to reach to the edges of the pan.
- Let cool for 1 hour, then cut using spring cookie cutters and serve. Store covered with plastic wrap, or in an airtight container, at room temperature.
Notes
- Number of servings will depend on how large your cookie cutters are. If you are cutting into squares, you will get 24.
Nutrition
Nutrition information is an estimate based on online calculators and provided as a courtesy. Any nutritional information should be used as a general guideline only.
