“Easter Eggs” Rice Crispy Treats

MAKES 1 DOZEN

INGREDIENTS

1 stick butter (use salted butter for more dimension) 8 cups mini

marshmallows 1 tsp vanilla

extract 1 tsp kosher salt 7 cups rice crispy cereal

Nonstick spray 12 oz white melting chocolate

Food coloring

(if you’d like to make colorful eggs) Assorted sprinkles

MATERIALS

1 plastic Easter egg, split lengthwise

INSTRUCTIONS

1 In a large nonstick 1-gallon pot, melt the butter and 6 cups of the marshmallows until smooth. Add the vanilla and salt; stir to incorporate. Add the rice crispy cereal and mix until incorporated. Add the remaining marshmallows; mix until half melted. Remove the mixture from the heat and keep warm. 2 Spray the inside of the plastic Easter egg with nonstick spray and mold the rice crispy treat into the plastic egg. Repeat this process until all 12 eggs are formed and resting on a cookie sheet. 3 In a microwave-safe bowl, microwave the white chocolate on high for 30-second increments, mixing with a fork between cycles. When chocolate is fully melted, mix in food coloring if using and dip rice crispy treat eggs into the chocolate, using a fork. Allow the excess chocolate to drip off and rest on the cookie sheet to harden. Garnish with your choice of sprinkles before the chocolate fully sets. Enjoy!