Easter Egg Rice Krispie Treats on a Stick
Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Ingredients
- 6 cups Rice Krispies cereal
- 10 oz mini marshmallows
- 1 tsp. vanilla
- ¼ cup butter, ½ stick
- 1 bag White Chocolate Candy Melts
- Soft colors food coloring, pink, yellow, blue, green
- 2 tablespoons shortening or coconut oil
- Assortment of sprinkles
- Parchment paper + Round or egg-shaped cookie cutter
- 24 lollipop sticks or wooden ice cream sticks
Instructions
- In large saucepan, melt butter over low heat. Add marshmallows and vanilla and stir until completely melted. Remove from heat.
- Add Rice Krispies cereal; stir.
- Butter the cookie cutters and your fingers; fill the cookie cutter with a small amount of rice crispies, presings firmly and gently remove. Set the newly shaped treats onto a large piece of parchment paper, placing the sticks into the bottom of each one.
- Meanwhile, melt the white chocolate using double boiler or microwave method (refer to packaging).
- Stir in 2 tablespoons shortening or oil until smooth. Separate out into small bowls and add a few drops of food coloring and stir until desired color is achieved.
- Lightly frost the Rice Krispies Treats, setting on parchment paper. Press sprinkles on top of each treat.
- Let set to harden, or transfer paper to fridge for quick set.
Notes
Reposted from April 2012.