Mini Egg Rice Krispie Treats

These festive mini egg Rice Krispie treats are soft, chewy, and packed with Cadbury mini eggs for the perfect Easter no-bake party dessert.

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Prep Time: 5

Cook Time: 10

Additional Time: 1

Total Time: 1 15

Servings: 9

Butter or spray the inside of a 9x9 baking dish with non-stick spray.
In a large saucepan, melt the butter over medium heat. Once melted, add 6 cups of the mini marshmallows.
Reduce heat to low and continue stirring until the marshmallows are melted. Remove from the heat and stir in the vanilla and salt.
Add the Rice Krispie cereal and the remaining 1 cup of marshmallows. Gently stir until combined.
Add 1 cup of mini eggs and fold them in. Be careful not to tear into the Rice Krispie mixture too much and melt the mini eggs.
Using a buttered spatula, gently press the Rice Krispie mixture into the pan so that it is spread out evenly. Set aside.
In a small microwave-safe bowl, melt the white chocolate in the microwave in short bursts of 15 seconds, stirring each time.
Drizzle the melted white chocolate over the bars. Sprinkle the remaining 1/2 cup of mini eggs on top.
Allow the bars to set at room temperature for 1 hour.
Cut into 9 large bars or 18 small bars.

The harder you press your mixture into the pan, the harder the treats will be.
Use Wilton candy melts for best results — the wafer chocolate melts the best. Add one teaspoon of coconut oil to other melted chocolate chips to help them melt and pour better.
Place the Rice Krispie bars in the fridge to cool quickly before serving.
Store these yummy treats in a large freezer bag or airtight container for up to three months at room temperature. They can also be stored in the fridge to prevent the chocolate from melting.