Rice Crispy Easter Egg

• 3 Tablespoons Butter
• 1 bag (10 Oz. Size) Regular Marshmallows
• 6 cups Kellogg's(R) Rice Krispies(R) Cereal
• Small Candies, For Filling Inside Eggs
• 12 ounces, weight White Chocolate Chips
• 1/2 teaspoons Vegetable Shortening
• Sprinkles (optional)

1. 1. In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. 2. Add your Rice Krispies cereal. Stir until well coated with marshmallow mixture.
3. 3. Using buttered spatula or wax paper, evenly press mixture into the Wilton's Mini Wonder pan coated with cooking spray. Cool and scoop out the centers of the eggs. Eat or set aside.
4. 4. Fill eggs with candy.
5. 5. Melt white chocolate chips in a microwave-safe bowl at 30 second intervals, stirring in between, until completely melted. Add vegetable shortening and stir to combine.
6. 6. First spread a little white chocolate on the edges of the egg and carefully stick your egg together. Refrigerate for 5 minutes until firm.
7. 7. Now you can completely coat the egg with white chocolate and coat with sprinkles if desired.

butter, marshmallows, cereal, eggs, weight white chocolate chips, vegetable shortening, sprinkles

Taken from tastykitchen.com/recipes/desserts/rice-crispy-easter-egg/ (may not work)