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Ingredients
Scale
- 6 tablespoons unsalted butter
- 16 ounces mini marshmallows, plus 2 cups mini marshmallows, divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon flaky sea salt, plus more for sprinkling
- 8 cups crispy rice cereal
- 1 cup toasted coconut
- 1 cup chopped cadbury mini eggs
- for garnish: extra chopped cadbury mini eggs and toasted coconut
Instructions
- Grease a 9×9-inch pan with butter or nonstick cooking spray, or use a 9×13-inch pan for thinner treats. Set aside.
- In a large pot over medium-low heat, melt the butter. Add 16 ounces of mini marshmallows and stir until completely melted and smooth.
- Remove from heat and stir in vanilla extract and flaky sea salt.
- Gently stir in the crispy rice cereal and add the remaining 2 cups of mini marshmallows until well combined.
- Fold in the toasted coconut and chopped Cadbury mini eggs gently.
- Transfer the mixture to the prepared pan and press it into an even layer using buttered hands or a spatula.
- Sprinkle extra chopped Cadbury mini eggs and toasted coconut over the top, lightly pressing them in and topping with flaky sea salt.
- Allow the treats to cool completely, then cut into squares and serve.
Notes
Use a light touch when pressing the mixture into the pan to keep the treats soft and gooey.
Feel free to substitute with your favorite chocolate or candies for variation.
Store leftovers in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 treat
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg