There’s something about Easter that makes me feel like a little kid. Maybe it’s the bright colors, the egg hunts, the bunnies…the CANDY? So, when I wanted to share an Easter treat, I wanted it to be classic but a little whimsical. These Easter Rice Krispie Treats are quick, easy, and classic with a fun holiday twist. Using Peeps in the marshmallow base adds some extra sweetness and subtle color. And chopped up Cadbury Creme Eggs give a little hint of chocolate and creme in every bite!
Easter Rice Krispie Treats are the ultimate holiday snack because they only take a few minutes of hands-on time and few minutes of cooling time before you can dive in. It’s a great recipe to make with kiddos, who I imagine would love to stir and hear that snap, crackle, and pop.
I used yellow Peeps in my treats, so the color was extremely subtle/non-existent (oops!). But, you can opt for something more vibrant, like pink or blue, to get a more noticeable tint. You could also use all Peeps (about 9 ounces and omit the marshmallows), but I decided to keep some regular marshmallows so it didn’t have too much artificial after-taste.
And then there’s Cadbury Creme Eggs. When I saw an adorable package of mini eggs, I knew I had to get them into these Easter Rice Krispie Treats. I’m sure you could use any candy you’d like, but the mini creme eggs have a really good ratio of chocolate to filling. Hint for chopping them up – freeze them for about 30 minutes first and you’ll have less goo on your hands.
I’d be happy if the Easter Bunny left me a basket of these…how about you?
- 3 tablespoons butter
- 4 cups mini marshmallows
- 10 Peeps of your choice (3 ounces)
- 12 Mini Cadbury Creme Eggs*
- 6 cups Rice Krispies cereal
Spray a 9 x 13 inch baking pan with non-stick cooking spray.
In a large saucepan**, melt the butter over medium heat.
Add in the marshmallows and Peeps and cook over the heat, stirring regularly, until completely melted (this took me about 10 minutes).
Meanwhile, chop up your creme eggs so they are ready.
Remove melted mixture from the heat and stir in the Rice Krispies. Add in about 3/4 of the chopped creme eggs until distributed throughout the treat mixture.
Press the mixture into the prepared baking pan (it helps if you spray your hands with cooking spray as well). Press down until the treats are compact and together, but not pressed too solid (that way they remain a little light and airy).
Top the treats with the remaining chopped creme eggs, pressing them down into the mixture. Allow everything to cool completely before cutting into 12 squares and enjoying!
*It helps to freeze your creme eggs for about 30 minutes to help you chop them up later.
**Kudos if you have a non-stick pot, it was a lifesaver for me.
For 1 treat: Calories 195 ~ Total Fat 5 g ~ Saturated Fat 3 g ~ Trans Fat 0 g ~ Cholesterol 8 mg ~ Sodium 114 mg ~ Potassium 12 mg ~ Total Carbohydrate 37 g ~ Dietary Fiber 0 g ~ Sugars 24 g ~ Protein 2 g