I love Rice Krispies Squares (especially when they involve Mini Eggs and chocolate). They are simple enough that anyone can make them, allow for tons of room for customization, and can easily be packed up and shared.
It can be a challenge during the holidays to find recipes that everyone can take part in. Complicated recipes that require lots of measuring tend to be a one person job, and recipes with raw ingredients like eggs are tempting to eat uncooked. Rice Krisipies Squares are kid friendly (they can count the marshmallows…and if a few go missing along the way, it’s okay), grandma friendly (just keep extra chocolate on hand if your Grandma has a sweet tooth like mine!) and friendly for your friends that just hate spending time in the kitchen.
There’s probably 1000 different recipes for Rice Krispies and finding the right one is a matter of taste. For me, I like them gooey, sweet and buttery, with chocolate mixed in and a touch of food coloring for the holidays.
- 30 medium marshmallows
- 4 tbsp unsalted butter
- 1/4 tsp vanilla
- Food coloring (optional)
- 5 cups of Rice Krispies
- 1 cup of Mini Eggs (before crushing)
- Pam or other oil to grease the container you are storing the finished product in
- Large microwave safe bowl
- Sealable plastic bags
- Meat tenderizer with a flat side (a mallet or rolling pin will also work)
- Wooden spoon
- Pre-greased square container to store the finished product
- One – Put your Mini Eggs into a sealable plastic bag. I used a Ziplock Freezer bag because it has a bit more strength than your normal plastic sealable bag. You’ll want something strong to avoid any holes that will result in a big mess and a loss of Mini Eggs.
- Depending on your Mini Egg crushing tool, you may need a cutting board or something to protect your counter.
- Give your Mini Eggs 2 or 3 solid hits. Enough that you’ll split the Mini Eggs in thirds or quarters, but not enough that they’ll turn into crumbs. Put these aside for now.
- Two – Put all of your marshmallows and your butter into your microwave and melt until your marshmallows are more of a delicious goop than a solid – about 2 minutes. Mix every 30 seconds to prevent burning and encourage goopiness!
- Three – Immediately after pulling the marshmallows and butter out of the microwave mix in vanilla and food coloring (if desired).
- Four – Once your vanilla and food coloring is well blended, add in your Rice Krispies 2 cups at a time. Mix until well blended.
- Five – Mix in your Mini Eggs.
- Six – Pour mixture into pre-greased container, allow to cool then cut and serve.
- As kid friendly as this recipe is, the first step is of course adults only! Also be careful when removing the bowl from the microwave as it can get very hot.
- Leftover Easter candy? Throw in Creme Egg bits, chocolate eggs, even pieces of chocolate bunnies or Kinder Surprise egg shells.
- For a speckled food coloring look, mix in more food coloring after adding in the Rice Krispies. The color won’t be able to fully disperse and will instead look speckled.