Peanut Butter Rice Krispies® Treat Eggs

Peanut Butter Rice Krispies® Treat Eggs Move over creme eggs, there’s a new Easter treat that is sure to become as iconic as your creamy center. A crisp peanut butter Rice Krispies® treat surrounds a surprising candy ‘yolk’ center, while the sweetness is offset with an eggshell made up of dark chocolate. Of course, if you’d like the treats to look more egg-like you could cover them in white chocolate. You can also use your favorite Rice Krispies® treat recipe in place of the one here.

Ingredients

Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Yolk:
Rice Krispies(R) Treats:

Time Details

    PREP : 45 mins

    COOK : 5 mins

    TOTAL : 1 hr

    SERVING : 24

    YIELD : 24 eggs

  • Beat confectioners’ sugar, 2 tablespoons butter, corn syrup, vanilla extract, pinch salt, and yellow food coloring together in a bowl until smooth, adding food coloring as necessary until your desired “yolk” color is reached. Cover the bowl with plastic wrap and refrigerate until cold, at least 30 minutes.

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  • Melt 6 tablespoons butter in a pot over medium-high heat until butter turns golden and has a nutty fragrance, about 5 minutes. Reduce heat to medium-low, add marshmallows and peanut butter, and cook and stir until marshmallows and peanut butter are melted and mixture is well-combined. Remove from heat.

  • Stir rice cereal and kosher salt into marshmallow mixture until cereal treat mixture is well-combined. Cool to room temperature.

  • Roll “yolk” mixture into gumball-size balls, about 1/2 teaspoon “yolk” mixture per ball. Scoop about 1/3 cup cereal treat mixture into your hand and form it into a 2-inch round; press an indentation into the center with your finger and place 1 “yolk” in the indentation. Wrap the cereal treat around the “yolk” and squeeze firmly to form an egg shape. Repeat with remaining cereal treat mixture and “yolks.” Set completed “eggs” on a plate and refrigerate until firmed, at least 15 minutes.

  • Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Use 2 forks to dip each cereal “egg” into chocolate to coat completely. Place finished eggs on a plate and refrigerate until chocolate sets, at least 15 minutes.

Per Serving: 226 calories; protein 2.4g; carbohydrates 32.2g; fat 10.8g; cholesterol 10.2mg; sodium 149.3mg. These eggs will keep for up to 1 week if stored in an airtight container.