My cooking class made Rice Krispie treats this morning. Some rolled the finished "balls" in sprinkles before devouring them, while others wanted to put them in ice cream cones to savor. Both ideas were great and both provided a good half hour of entertainment and eating pleasure. Here is the recipe from our friends at Rice Krispies.
Rice Krispie Easter Eggs
Ingredients
- 3 tablespoons butter or margarine
- 1 package (10 oz., about 40) regular marshmallows
- OR
- 4 cups miniature marshmallows
- 6 cups Kellogg's® Rice Krispies® cereal
- OR
- 6 cups Kellogg's® Cocoa Krispies® cereal
- Canned frosting or decorating gel
- Assorted candies and sprinkles (non pareils)
Directions
-
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
- Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated and slightly cooled.
-
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.
Another idea: Some folks like to put the krispie mixture inside plastic Easter eggs (the ones that break apart into 2 pieces). The best thing would be to spray a bit of cooking spray inside before the children pack the krispie mixture into the eggs. Then close them up for a while, until the mixture solidifies and voila: perfect eggs to decorate when you open the egg and gently pry the mixture out. Working on waxed paper or parchment paper makes clean-up a lot easier. Butter works best for this recipe.
Microwave Directions:
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.For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
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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