Description
Delicious and colorful Easter marshmallow treats made with crispy rice cereal and M&Ms.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 bag (10 ounces) miniature marshmallows
- ½ teaspoon kosher salt
- 5 cups (174 g) crispy rice cereal
- ¾ cup (150 g) Easter M&M milk chocolate candies, (pastel blend, divided)
Instructions
- Spray an 8×8-inch baking dish with nonstick cooking spray. Set aside.
- In a large pot over low heat, add butter and marshmallows. Bring to a gentle simmer, stirring constantly to prevent scorching. Sprinkle in salt.
- Once the marshmallows are fully melted and smooth, remove the pot from the heat.
- Fold in the crispy rice cereal until all the pieces are evenly coated with the marshmallow mixture.
- Let the mixture rest for about 3 minutes to cool slightly. This helps prevent the candy coating from melting.
- Gently fold in ½ cup of the M&Ms.
- Transfer the mixture to the prepared pan. Lightly grease your hands or a spatula and gently press the mixture into an even layer. Be careful not to press too hard.
- Sprinkle the remaining M&Ms on top and press them gently into the treats.
- Allow to cool completely at room temperature before cutting into squares.
Notes
- Can be stored in an airtight container for up to a week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg