In honour of Easter weekend, I decided to do a fun food post for you guys! I made these treats a while ago, and everyone absolutely loved them. I hope you enjoy them, and Happy Easter Weekend! Let me know what you think of them in the comments below, and any personal modifications you made to the recipe. 🙂 Enjoy!
2 tbs Salted Butter
2 tbs Vanilla
2 cups Marshmallows
Optional: 1/3 cup Peanut Butter (I used Kraft’s All Natural Peanut Butter).
7 cups Rise Krispies Cereal
Optional: Easter Sprinkles (I didn’t add a specific amount, I just added them in by handful until my preferred amount. I also just used rainbow sprinkles because that’s what I had in my cupboard – you can use what you like).
2 cups Shredded Coconut
Green Food Colouring (You can add however many drops you want until your preferred colour).
Bag of Cadbury Mini Eggs
1 cup Semi-Sweet Chocolate Chips
1. Add 2 tbs of salted butter and 2 tbs of vanilla into sauté pan over low to medium heat (I use a sauté pan because they’re wide and deep, making it easier to work with the ingredients. You can also use a sauce pan, either or work).
2. Next, add 2 cups of marshmallows, and if desired, 1/3 cup of peanut butter. Stir until mostly melted and ingredients are combined.
3. Reduce heat to simmer, and add 7 cups Rice Krispie’s cereal and desired amount of sprinkles, stir until ingredients are well combined. (Around spring time, the special edition “Spring Time Rice Krispies” are released, which can add some colour to your treats as well!)
4. Spray a muffin tin with non-stick cooking spray, and shape Rice Krispie’s in muffin tin to get a “nest-like” shape. TIP: you can also dab your fingers with a little bit of olive oil to prevent the marshmallow from sticking to your fingers. I recommend finishing this step before moving onto the next one as the Marshmallow hardens over time and makes it harder to shape.
5. When nests have cooled, heat 1 cup of semi-sweet chocolate chips over low heat until melted into a smooth texture (or use the melt option if you have it on your stove). TIP: Make sure the temperature isn’t too hot as this can make the chocolate clump.
6. Lay out parchment paper, and dip bottoms of Rice Krispie Nests into chocolate. Lay chocolate side up on parchment paper to dry and harden.
7. In a bowl, combine 2 cups shredded coconut and a few drops of green food colouring. (You can use what ever colour you want, I used green for a “grass effect.” I also didn’t use a specific amount of food colouring. I recommend adding a drop, mix it in, then continue to add more drops until you get your desired colour).
8. Once chocolate is dried and hardened on nests, flip them over and sprinkle shredded coconut over tops.
9. Add mini eggs to the tops (I added three per nest), and you’re done! 🙂
Looking for more? Check out some of my other posts here: