These mini egg rice krispie squares are the perfect dessert for Easter. Kids and adults will love their crunchy texture with melty chocolate mini eggs!
These Mini Egg Rice Krispie Squares are the perfect Easter dessert! Crunchy, chewy, and chocolatey with gooey marshmallows—these rice cereal treats are a hit with kids, teens, and adults.
Based off of my original rice krispie treat recipe, this easter version has the perfect ratio of marshmallow to chocolate to crispy rice cereal. They are also easily made gluten free by selecting a safe brand of rice cereal. Plus they only have 5 ingredients. I bet these easter rice krispie treats won't last long on your counter!
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Why You'll Love This Recipe
- Super festive! Once mini eggs hit the shelves, you know it's almost Easter.
- Quick and easy to make. Just 10 minutes of hands on time is all you need to make this delicious treat.
- Easily allergy-friendly. Use a certified gluten-free rice cereal to make these treats gluten-free.
Ingredients & Substitutions
Here is everything you'll need to make these easter rice krispie squares:
- Butter: I like to use salted butter. If using unsalted butter, just add a pinch of salt.
- Mini marshmallows: Any brand of mini marshmallows will do for this recipe, but it is important that they're mini. They melt faster and give a chewy texture with some whole marshmallow chunks in the treats.
- Vanilla extract
- Crispy rice cereal: Use Kellogg's rice krispies or a gluten-free alternative.
- Mini eggs: Cadbury mini eggs are the most iconic, but Hershey's eggies taste just as good.
How to Make Easter Egg Rice Krispie Treats
Be sure to read the recipe card below for the full ingredient list and instructions.
(1) Before you begin, crush the mini eggs into smaller pieces. It's easiest if you put them in a plastic bag and crush with a small mallet, rolling pin, or anything heavy. Just crush a few times so they are in large chunks. Set aside.
Line an 8x8" or 9x9" pan with parchment paper.
(2) Place the butter and 4 cups of mini marshmallows in a large, microwave-safe bowl. Microwave in 30 second intervals, stirring with a greased rubber spatula in between, until completely melted.
You could also do this in a large saucepan on the stove over medium low heat.
Add the vanilla extract to the melted marshmallows. Stir with a spatula to combine.
(3) Pour in the 5 ½ cups rice krispies with the remaining cup of mini marshmallows and most of the crushed mini eggs. Save some for pressing on top.
Working quickly, mix with a greased spatula until everything is fully coated. Pour into a parchment-lined 9x9 baking dish.
(4) Rub any neutral oil or cooking spray on your clean hands and press the rice krispie mixture into the pan. I find that using my hands is easiest, and the oil prevents sticking.
Top with reserved mini eggs. Let cool and rest for 1 hour to firm up.
Slice into 16 squares and enjoy!
Storage
Place mini egg rice krispies in an airtight container with parchment pieces in between layers to prevent sticking. They will keep at room temperature for up to 3 days. After that time, they may begin to get a bit crisp and stale, but still delicious! Freezing is not recommended.
Expert Tips
Here are some of my top tips and tricks for successful mini egg rice krispie treats:
- Be careful crushing the mini eggs. Using a knife can be dangerous since the mini eggs are small and can roll around. Instead, place the mini eggs in a large ziplock bag and crush with a heavy object. Just don't crush them to dust. Be sure to leave large chunks.
- Pre-measure all ingredients before beginning. This will speed up your process and ensure the rice krispie treats turn out properly.
- Work fast! The rice krispie mini egg squares will cool quickly.
- Let them cool completely. If you try to remove your rice krispie squares from the pan too early, they will be too sticky and won't hold their shape.
Frequently Asked Questions
It depends! Most rice krispie squares are actually not gluten-free if they use Kellogg's Rice Krispies cereal.
In Canada, they are not gluten-free. I recommend Nature's Path Organic or Farm Boy for gluten-free alternatives. Always be sure to read the packaging, as this may differ depending on your country.
Based on the ingredient list online, Cadbury Mini Eggs appear to be gluten-free. Cadbury eggs are not certified gluten-free, nor do they have a claim on the packaging, however they do not have any gluten-containing ingredients, nor a may contain statement for wheat/gluten. From all of this information, yes, Cadbury Mini Eggs are gluten-free and safe to eat. Hershey Eggies are popular and have very similar ingredients. Be sure to read the label before consuming as ingredients may change over time.
Yes! Simply melt the marshmallows and butter in a large, heavy-bottom saucepan, stirring frequently. Then add the vanilla and follow with the rest of the instructions. Note that this method may take a few minutes longer.
There's no real eggs in this recipe! Just chocolatey ones.
These easter egg rice krispie treats are the perfect easter treat! They're crunchy, chewy, and chocolatey. Great for kids and adults, the whole family will love these easter treats. Use up your extra Cadbury mini eggs with this chocolate mini egg ice cream or gluten free mini egg cookies.
More Easter Recipes
- Chocolate Mini Egg Protein Ice Cream (Ninja Creami)
- Mini Egg Protein Ice Cream (Ninja Creami)
- Healthy Dill Pickle Egg Salad
- Non-Alcoholic Mimosa Mocktail
Have you made these easter rice krispie squares? I'd very much appreciate it if you leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Easter Mini Egg Rice Krispie Squares
Ingredients
- ¼ cup (56g) salted butter
- 4 + 1 cups (180g + 45g) mini marshmallows
- 2 teaspoon vanilla extract
- 5½ cups (155g) rice krispies cereal
- 1 cup (200g) mini eggs, crushed
Instructions
- Before you begin, crush the mini eggs. It's easiest if you put them in a plastic bag and crush with a small mallet or anything heavy. Just crush a few times so they are in large chunks. Set aside. Line an 8x8" or 9x9" pan with parchment paper.
- Place the butter and 4 cups of mini marshmallows in a large, microwave-safe bowl. Microwave in 30 second intervals, stirring with a greased rubber spatula in between, until completely melted. You could also do this in a large pot on the stove over medium heat.
- Add the vanilla extract to the butter-marshmallow mixture. Stir with a spatula to combine. Pour in the rice krispies with the remaining cup of mini marshmallows and most of the crushed mini eggs. Save some for pressing on top.
- Working quickly, mix with a greased spatula until everything is fully coated. Pour into a parchment-lined 9x9 baking dish.
- Rub any neutral oil on your clean hands and press the rice krispie mixture into the pan. I find that using my hands is easiest, and the oil prevents sticking. Top with reserved mini eggs. Let cool and rest for 1 hour to firm up. Slice into 16 squares and enjoy!
Notes
- To make these gluten free: Ensure your cereal is gluten free, as Kellogg's Rice Krispies contain barley malt extract. I like Nature's Path Organic.
- Are Mini Eggs gluten free? The two most popular brands, Cadbury Mini Eggs and Hershey Eggies both do not contain gluten ingredients. Any brand of mini eggs will work in this recipe.
- Storage Instructions: Mini egg rice krispie squares will keep for about 3 days in an airtight container at room temperature. They'll still be good after that, just a little stale. Freezing is not advised.
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