Easy Easter Cookies
These colorful and easy Easter cookies are made just like gooey Rice Krispie squares and make the perfect Easter treat!
Servings: 24
Calories: 250kcal
Ingredients
- 3 tablespoons of butter or margarine
- 10 ounces regular marshmallows OR one 16-ounce package of regular marshmallows (omit 4 cups of mini marshmallows in this case)
- 4 cups of miniature marshmallows
- 6 cups of Rice Krispies
- ½ cup of turquoise candy melts (or any spring color of choice)
- candy sprinkles
Instructions
- In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
- Add cereal. Stir until well coated.
- Pour the mixture into a 9x13x2 pan that has been coated with cooking spray. Use a slightly wet wooden spoon or spatula (or just CLEAN, wet hands) to roll it out until it is about ½-inch thick.
- Use an egg-shaped cookie cutter to make egg shapes (periodically dip the cookie cutter in water to keep the marshmallows from sticking to it).
- Lay the egg shapes on a cooling rack until they're firm enough to handle.
- Heat the candy melts in the microwave in a small bowl in short bursts until melted. Dip one end of the eggs into it.
- Return to the cooling rack momentarily, with a cookie sheet underneath to catch any drips.
- Dip the treat ends into sprinkles and return to the cooling rack until they're firm.
Notes
- For best results, use a fresh, unopened bag of marshmallows.
- Spraying your wooden spoon with cooking spray helps to stir the sticky mixture without it ending up sticking all over the spoon.
- To pop the Rice Krispie treats out of the cookie cutter, wet your hands so they are moist, and you will be able to remove the treats easier.
- Alternatively, you can microwave butter and marshmallows on HIGH for about 3 minutes, stirring after 2 minutes; stir until smooth.
Nutrition
Calories: 250kcal