Easter Egg Rice krispie Recipes

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Easter Egg Rice krispie Recipes
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  1. 3 tablespoons butter or margarine
  2. 1 package (10 oz., about 40) regular marshmallows
  3. OR
  4. 4 cups miniature marshmallows
  5. 6 cups Kellogg's® Rice Krispies® cereal
  6. OR
  7. 6 cups Kellogg's® Cocoa Krispies® cereal
  8. Canned frosting or decorating gel
  9. Assorted candies
  1. 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
  2. 2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
  3. 3. Using 1/3-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into egg shape. Cool. Decorate with frosting and/or candies. Best if served the same day.
  1. In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
  2. Note
  3. For best results, use fresh marshmallows.
  4. 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
  5. Diet, reduced calorie or tub margarine is not recommended.
  6. Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
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