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Ingredients
Scale
- ½ cup (113g) unsalted butter
- 15 ounces (426g) mini white marshmallows
- 1 teaspoon vanilla extract
- 9 cups rice kripsies (approximately 400g)
- 2 bags (18 ounces or 510g) mini eggs crushed and whole
Instructions
- Prepare a 9×13 baking pan by lining it with parchment paper.
- In a large saucepan over medium heat, melt the butter and marshmallows while stirring continuously until smooth, being careful not to burn.
- Remove from heat and mix in the vanilla extract.
- Fold the Rice Krispies and mini eggs into the melted mixture until fully coated.
- Pour the mixture into the lined baking pan and use a greased spatula to spread and press it down evenly.
- Allow to set at room temperature for 1 hour, then cut into squares before serving.
Notes
Serve fresh for the best taste.
Store in an airtight container at room temperature for up to 3 days.
For variation, consider adding colorful sprinkles on top before they set.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 162
- Sugar: 14g
- Sodium: 66mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg