My whole family loves Easter and these treats always never last!

Easter Rice Krispie Treats are a playful twist on the classic marshmallow and cereal confection that we’ve all come to adore. Historically, these treats are modern marvels of convenience cooking, dating back to the 1930s when they were devised by Kellogg’s employees. They have become a staple for festive occasions, easily adorned with candies or shaped to fit nearly any theme. On Easter, shaping them in a muffin tin gives the appearance of little nests, which you can fill with chocolate eggs or jellybeans to celebrate the season. This reinvention of the original recipe offers an individualized touch to your Easter spread and brings a bit of whimsy to your dessert table.
These delightful, individual Easter Rice Krispie treats can beautifully accompany a cup of tea or a cold glass of milk for the kids. If they’re part of a larger array of desserts, they go wonderfully alongside a fruit salad or some petit fours for a varied sweet experience.
Easter Rice Krispie Treats in Muffin Tin
Servings: 12 servings

3 tablespoons unsalted butter
– 1 package (10 oz., about 40) regular marshmallows or 4 cups of miniature marshmallows
– 6 cups Rice Krispies cereal
– Non-stick cooking spray
– Assorted small Easter candies (chocolate eggs, jellybeans, etc.)


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