Mini Egg Rice Krispie Squares
These gluten-free mini egg rice krispie treats are the perfect dessert for Easter. Kids and adults alike will love their crunchy texture with a kick of chocolate mini eggs!
Servings: 16 squares
- 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
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!
Mini egg rice krispie squares will keep for about 3 days in an airtight container at room temperature. Freezing is not advised.
Nutrition Facts are an approximation.
Calories: 128kcal | Carbohydrates: 23g | Protein: 1.2g | Fat: 4.1g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.8g | Cholesterol: 8.1mg | Sodium: 107mg | Potassium: 12.9mg | Fiber: 0.05g | Sugar: 12.2g | Vitamin A: 70.6IU | Vitamin C: 1.8mg | Calcium: 9.1mg | Iron: 2.7mg