Looking for an Easter activity that’s just as fun to make as it is to eat? Inspired by Ree Drummond’s playful twist on a classic treat, these crispy rice cereal Easter eggs turn a simple marshmallow mix into a colorful treat for the kids to enjoy. For vibrant colors use gel food coloring. Liquid food coloring will create a more pastel look.

You Will Need:

Equipment:
9-by-5-inch loaf pan
2 sheets of parchment paper
Medium microwave safe bowl
Spatula
3- to 4-inch egg cookie cutter

Ingredients:

Cooking spray
1 10-ounce package mini marshmallows (about 6 cups)
4 Tbsp salted butter
Gel or Liquid Food coloring (4 different colors)
6 cups crispy rice cereal

What to Do:

1. Coat a 9-by-5-inch loaf pan with cooking spray and line with 2 strips of parchment paper (perpendicular and overlapping), leaving an overhang. Spray the parchment with cooking spray.

2. Put 1½ cups mini marshmallows and 1 tablespoon butter in a medium microwave-safe bowl. Microwave until the marshmallows are puffed and the butter is melted, about 1 minute. Stir until completely smooth (microwave for 30 more seconds, if necessary). Tint with food coloring, stirring to combine. Add 1½ cups cereal and stir until well coated. Spray your hands or a rubber spatula with cooking spray; press the mixture into the loaf pan in an even layer.

3. Repeat step 2 three more times, tinting each batch a different color and pressing the cereal mixture into the pan in layers. Once all of the layers are complete, press the mixture down in the loaf pan to make it compact. Refrigerate until very firm, about 20 minutes.

5. Lift the cereal treat loaf out of the pan using the overhanging parchment; remove the parchment. Cut the loaf crosswise into ¾- to 1-inch-thick slices.

5. Using a 3- to 4-inch egg-shaped cutter, cut 1 egg diagonally from each slice.

References:

The Pioneer Woman
Photo by Stephanie Felzenberg

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