Crispy Easter Eggs
- 4 tablespoons salted butter
- One 10-ounce package mini marshmallows
- 6 cups rice cereal
- Nonstick cooking spray, for spraying hands, optional
- 12 small chocolate Easter eggs
- Assorted sprinkles, for decorating
- Special equipment: plastic Easter egg molds and a clean egg crate
- In a large saucepan, melt the butter over low heat.
- Add the marshmallows and stir until melted.
- Remove from the heat, then add the rice cereal and stir until well coated.
- Take small amounts of the mixture and fill both sides of a plastic egg, slightly over-filling one side.
- If the mixture is too sticky, you can spray your hands with a light cooking spray.
- Press a chocolate egg in the center on one side of the egg, then close the plastic egg to shape it.
- (It should be full enough to meet with a little resistance as you close it.)
- Gently release the rice cereal egg from the mold, decorate with your choice of sprinkles and set aside in an egg crate until set.
- Repeat with the remaining rice cereal mixture and chocolate eggs.
butter, marshmallows, rice cereal, nonstick cooking spray, chocolate, sprinkles
Taken from www.foodnetwork.com/recipes/ree-drummond/crispy-easter-eggs.html (may not work)