These gluten free mini egg rice krispie squares are the perfect dessert for Easter. Kids and adults alike will love their crunchy texture with a kick of chocolate mini eggs!
These gluten-free mini egg rice krispie squares are the perfect Easter dessert! Crunchy, chewy, and chocolatey - they're a hit with kids, teens, and adults alike.
Did you buy the kilogram bag of mini eggs this year and can't stop eating them by the handful? I had the same problem, so I decided to turn a delicious treat into an even more delicious homemade snack.
Based off of my original rice krispie treat recipe, these mini egg rice krispie treats have the perfect ratio of marshmallow to chocolate to crispy rice cereal. Seriously! No rice crispy bricks here.
Want to learn how to make these delicious gluten-free mini egg rice krispie squares in just 10 minutes of hands-on time? Keep on reading!
Try some of these gluten-free desserts for Easter:
- Gluten-Free Mini Egg Cookies
- Starbucks-Copycat Lemon Loaf
- Gluten-Free Shortbread Cookies
- Gluten & Dairy-Free Tiramisu Jars
Jump to:
Are Mini Eggs Gluten-Free?
Mini eggs are a spring seasonal candy featuring milk chocolate enrobed in a crisp and colourful candy coating. There are several brands that make versions of a chocolate candy egg, with the most notable being Cadbury Mini Eggs.
Based on the ingredient list online, Cadbury Mini Eggs appear to be gluten-free. Note that I checked the US, Canadian, and UK ingredient lists. Cadbury Mini Eggs are not certified gluten-free, nor do they have a claim on the packaging, however there are no ingredients of concern, nor a may contain statement for wheat/gluten. They do however contain dairy.
Hershey's also makes their version of a chocolate egg called Eggies. They contain very similar ingredients, again with no gluten-free claim yet no ingredient concerns.
If you're in Canada you can find both Cadbury and Hershey's version of mini eggs, but I've also recently noticed that President's Choice makes a version of chocolate eggs now. Again, there are no ingredient concerns according to the label, and I like the fact that they appear to use natural extracts for the egg colourings.
Why You'll Love This Recipe
- Festive for Easter and spring! Once mini eggs hit the shelves, you know it's almost Easter. Although it seems that I'm seeing them in stores earlier and earlier each year... I saw them out in January this year! Guess that just means you have more time to make these treats.
- Quick and easy to make. Just 10 minutes of hands on time is all you need to make these rice krispie treats.
- Easily allergy-friendly. Use a certified gluten-free rice cereal to make these treats gluten-free (see my recommendations below).
Ingredient Notes
I love rice crispy treats because of how few ingredients they require and how quick they are to make. Here's what you need:
- Butter: Makes these rice krispie squares extra delicious and sticky. In my classic rice krispie recipe, I note that you can substitute dairy-free butter if needed. However, since the mini eggs contain dairy themselves, this recipe is not dairy-free.
- Mini marshmallows: Any brand of mini marshmallows will do for this recipe, but it is important that they're mini. They melt faster and I love the texture of having some whole marshmallow chunks in the treats. Adding additional mini marshmallows in with the rice cereal is the way to do it.
- Vanilla extract: Just a splash of vanilla extract enhances the sweet marshmallow flavour and will take these rice krispie treats to the next level.
- Crispy rice cereal: My pick for this recipe is the Nature's Path Organic crispy rice. It is certified gluten-free which I appreciate. It's sad that the original Kellogg's Rice Krispies are not gluten-free, as they contain malt flavouring which is made from barley.
- Mini eggs: Because they make these rice krispie squares even better! Festive for Easter time, this recipe is a great way to use up some mini eggs. This recipe uses some crushed mini eggs incorporated into the bars as well as whole ones on top.
Step-by-Step Instructions
The thing I love most about these mini egg rice krispie squares is how they come together with only about 10 minutes of hands-on work. Here's how to make them:
(1) Measure out all of your ingredients and crush most of the mini eggs. These treats will come together fast so you want to have all of your quantities ready to go.
(2) Once ready, combine the butter with the majority of the mini marshmallows in a large microwave-safe bowl. Heat for 30 seconds at a time, stirring in between intervals with a greased spatula until fully melted.
(3) Once melted, add in the vanilla extract and stir again with the greased spatula.
(4) After melting the wet mixture, quickly add in all of the crispy rice cereal with the remaining mini marshmallows and crushed mini eggs. Stir with your greased spatula to coat everything.
(5) Pour and spread the entire mixture into a parchment-lined 9x9 baking dish. I like to coat my rubber spatula or my hands with coconut oil and firmly press the rice crispy treats into the pan. You want to make sure you compress them enough that they will hold together, and not so much that they turn into one big brick.
(6) Once nicely shaped in the pan, top with some whole mini eggs and let the rice crispy treats sit to cool for about 1 hour.
After this time, you can remove the entire parchment from the pan, and carefully slice the treats into 16 squares. One square is considered one serving. Enjoy your mini egg rice krispie squares for Easter!
Storage Instructions
Place rice krispie treats in an air-tight container with parchment pieces in between layers to prevent sticking. They will keep at room temperature for up to 3 days. After that time, they may begin to get a bit crisp and stale, but still delicious! Freezing is not recommended.
Tips for Success
- Pre-measure all ingredients before beginning. This will speed up your process and ensure the rice krispie treats turn out properly.
- Work fast! The rice krispie treats will cool quickly.
- Let them cool completely. If you try to remove your rice krispie squares from the pan too early, they will be too sticky and won't hold their shape.
Frequently Asked Questions
It depends! Most rice krispie squares are actually not gluten-free if they use Kellogg's Rice Krispies cereal. See the question below for more on that.
In Canada, they are not gluten-free. I recommend Nature's Path Organic or Farm Boy for gluten-free alternatives. Always be sure to read the packaging, as this may differ depending on your country.
Since most mini eggs on the market contain milk ingredients, it would be tough to make this recipe dairy-free. If you can find dairy-free chocolate eggs, great! If not, try following my gluten-free and dairy-free rice crispy treat recipe for an original version.
Yes! Simply melt the marshmallows and butter in a large, heavy-bottom saucepan, stirring frequently. Then add the vanilla and follow with the rest of the instructions. Note that this method may take a few minutes longer.
And there you have it, a springtime Easter dessert that is gluten-free, easy and delicious. These mini egg rice krispie squares are perfect as a snack or even as a dessert centrepiece. Kid-friendly and adult-friendly, these are sure to fly off your countertop!
Have you made these mini egg rice krispie squares? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @livglutenfree!
More Springtime Treats You'll Love!
Recipe
Mini Egg Rice Krispie Squares
Ingredients
- ¼ cup salted butter add a pinch of salt if using unsalted butter
- 4 + ¾ cup mini marshmallows
- ½ teaspoon vanilla extract
- 6 cups gluten-free crispy rice cereal I use Nature's Path Organic
- 1 cup crushed Mini Eggs
- 16 whole Mini Eggs to top
Instructions
- Measure out all ingredients and crush the mini eggs. It's easy to do if you put them into a plastic bag and smash with a rolling pin or meat tenderizer. These mini egg rice krispie squares come together quickly so having everything portioned out will help.
- Place the butter and 4 cups of mini marshmallows in a large, microwave-safe bowl. Microwave in 30 second intervals, stirring with a greased rubber spatula in between, until completely melted.
- Add the vanilla extract to the butter-marshmallow mixture. Stir with the spatula to combine. Pour in the crispy rice cereal with the remaining ¾ cup mini marshmallows and crushed mini eggs.
- Mix with a greased spatula until everything is fully coated. Pour into a parchment-lined 9x9 baking dish.
- Rub coconut oil on your clean hands and press the rice krispie mixture into the pan. I find that using my hands is easiest, and the coconut oil prevents sticking. Be sure to pack them down. Top with whole mini eggs. Let cool and rest for 1 hour to firm up. Slice into 16 squares and enjoy!
Let us know what you think!