- 3 tablespoons butter
- 1 package marshmallows (40 large)
- 6 cups Kellogg's Rice Krispies
- pastel or white frosting
- Easter M&Ms
- pastel colored Sixlets
In a large saucepan, melt the butter over medium heat. Add the marshmallows and cook, stirring, until they are almost melted. Remove from heat and continue stirring until the marshmallows are melted. Stir in the Rice Krispies.
Press the mixture into a 9×13 pan lined with wax paper. Allow to cool.
Once the Rice Krispie Treats are cool, cut into an oval or egg shape. Decorate with the candies, using the frosting as glue.
Tips for making Rice Krispies Easter Eggs
**My egg-shaped cookie cutter was too small so I used a butter knife to cut the egg shapes. It was very easy to do.