Description
These Easter Rice Krispie Treats are a festive and fun twist on the classic dessert, perfect for spring celebrations. Made with buttery marshmallow coating, crispy cereal, and colorful pastel M&Ms and sprinkles, they are easy to prepare and delightfully sweet with a crunchy texture.
Ingredients
Scale
Base Ingredients
- 6 cups Rice Krispie Cereal
- 4 Tbsp Butter
- 10 oz Mini Marshmallows
Decorative Toppings
- 1 cup Pastel M&Ms (Easter M&Ms)
- 1/2 cup Pastel Sprinkles
Instructions
- Prepare Ingredients: Measure out all your ingredients and have them ready. Grease or line a 9×13 inch pan with parchment paper for easy removal later.
- Melt Butter and Marshmallows: In a large saucepan over low heat, melt the butter. Add the mini marshmallows and stir continuously until completely melted and smooth, forming the sticky base mixture.
- Combine with Cereal: Remove the saucepan from heat and quickly add the Rice Krispie Cereal. Stir gently but thoroughly until the cereal is evenly coated with the marshmallow mixture.
- Add M&Ms and Sprinkles: Fold in the pastel M&Ms and sprinkles gently to distribute them throughout the mixture without crushing.
- Press Into Pan: Transfer the mixture into the prepared pan. Use a spatula or buttered hands to press it down firmly and evenly. Be careful not to press too hard to keep the treats light and crispy.
- Cool and Set: Allow the treats to cool at room temperature for about 30 minutes to set completely.
- Cut and Serve: Once set, cut into 12 squares and serve. Store leftovers in an airtight container to keep fresh.
Notes
- To prevent M&Ms from melting or bleeding color, add them after removing the cereal mixture from heat.
- You can substitute pastel sprinkles with any colorful decorative sugar or omit them if preferred.
- Use a buttered spatula or hands to press the mixture to avoid sticking.
- For easier cutting, chill the treats in the refrigerator for 10 minutes before slicing.
