This Easy Easter Rice Krispie Treats recipe is so simple and festive with only a few ingredients! You can also forget about those worrisome food allergies and make these allergy-friendly with a few quick substitutions! Change up the sprinkles for Easter, Spring, or to match any occasion!
- 6 cups mini marshmallows (or 15 ounces)
- 5 cups Crispy Rice Cereal
- 4 Tablespoons Butter
- Easter Sprinkle Mix
- Nonstick Cooking Spray
- Spray a 10 x 7 pan with nonstick cooking spray.
- Combine the butter and marshmallows in a large mixing bowl and place in the microwave. Heat on high for 1 minute and 30 seconds.
- If not completely smooth, microwave for another 30 seconds.
- Immediately stir well until the butter is fully mixed into the marshmallows.
- Quickly add the cereal and mix well until the cereal is fully covered.
- Pour the mixture into the prepared pan. Spread even and press down to compact the mixture.
- Cover in sprinkles and lightly press on the sprinkles to press them against the marshmallow so they stay stuck.
- Cover and let sit until hardened and easily cut without being gooey.
● The sprinkles I link to specifically are free of any contaminants for allergy-free treats. So, it’s important to read the back of your ingredients to ensure they’re safe, even if it’s not listed in the ingredients.
● I use the name-brand mini marshmallows because they don’t have contaminants and they seem to melt easier than off brand.
● You can use other size pans, if desired. For example, if you want a thinner treat, use a bigger pan.
● Don’t overheat the marshmallows or they will taste burnt or turn out chewier than normal.
- Prep Time: 5
- Cook Time: 2
- Category: Dessert
- Method: Microwave
- Cuisine: American
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