Easter Rice Krispies Treats

By
Stephanie Gallagher
Stephanie Gallagher
Stephanie Gallagher is a journalist and food writer who has authored multiple cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 10/12/21
Easter rice crispy treats on countertop.

Kellogg's

Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Servings: 16 servings
Yield: 16 treats
Nutrition Facts (per serving)
166 Calories
3g Fat
34g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 16
Amount per serving
Calories 166
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 11%
Cholesterol 6mg 2%
Sodium 101mg 4%
Total Carbohydrate 34g 12%
Dietary Fiber 0g 1%
Total Sugars 19g
Protein 1g
Vitamin C 7mg 33%
Calcium 4mg 0%
Iron 3mg 18%
Potassium 28mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These adorable Easter nests are simply Rice Krispies treats molded into the shape of birds' nests using a muffin tin. The treats are then topped with coconut, jelly beans and/or chocolate Easter eggs.

Make these treats with the kids, and serve them at your Easter egg hunt. Directions are given for stovetop cooking and microwave cooking.

Ingredients

  • 1/4 teaspoon water

  • 2 to 4 drops food coloring

  • 1/2 cup flaked coconut

  • 3 tablespoons unsalted butter, or margarine

  • 1 (10-ounce) package regular marshmallows, or 4 cups miniature marshmallows

  • 6 cups Rice Krispies cereal

  • Miniature marshmallows, for garnish

  • Small jelly beans, for garnish

  • Chocolate eggs, for garnish

Steps to Make It

Stovetop Directions

  1. Coat with cooking spray enough cupcake tins to yield 16 (2-1/2-inch) cups.

  2. In a small bowl, stir together water and green food coloring. Add coconut. Stir until coconut is tinted. Spread on a baking sheet to dry.

  3. In a large saucepan, melt butter or margarine over low heat. Add marshmallows and stir until they are completely melted. Remove from heat.

  4. Add Rice Krispies cereal. Stir until well coated.

  5. Using lightly greased hands, divide the warm mixture into prepared cupcake tins. Shape mixture into individual cups. Cool. Remove from pans.

  6. Fill cooled nests with coconut, marshmallows, jelly beans or chocolate eggs. These are best when eaten the same day.

Microwave Directions

  1. Follow steps 1 and 2 of the stove top directions above.

  2. In a microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.

  3. Follow steps 4 to 6 of the stove top directions above. Remember, microwave cooking times may vary.

Tips

  • For best results, use fresh marshmallows. A (7-ounce) jar of marshmallow crème can be substituted for marshmallows.
  • Diet, reduced calorie, or tub margarine is not recommended.
  • Do not store more than two days at room temperature in an airtight container.
  • To freeze unfilled cups, place in a single layer on waxed paper in an airtight container. Freeze for up to six weeks. Let stand at room temperature for 15 minutes before filling.

Source: Kellogg North America Company. Reprinted with permission.

Recipe Tags: