Easter Egg Dipper Treats™
Let’s get popping! Mold egg shapes with Kellogg’s® Rice Krispies® cereal and dip them in tasty chocolate and fun sprinkles—perfect for little hands. Want quick magic? Use just 3 ingredients and follow easy steps: Mix. Shape. Dip. Decorate. Enjoy! The recipe makes 24 treats in only 60 minutes. Try this fun twist together and add your own creative touch. Snap! Crackle! Pop! Your Easter basket will sparkle with these family favorites.
- Create Easter-themed chocolate-dipped egg treats with Kellogg’s® Rice Krispies® cereal.
- So easy, you can do it together—follow simple steps and use just 3 ingredients.
- Recipe makes 24 treats in only 60 minutes, perfect for sharing.
- Get creative: decorate with colorful sprinkles and use different chocolate.
- Store for up to 6 weeks—bring everyone together for snack-time magic!
Mold these egg shapes and dip them into chocolate and brightly colored sprinkles with your kids for extra-special Easter basket goodies.
PREP TIME (MIN)
20
TOTAL TIME (MIN)
60
SERVINGS
24
Ingredients
- 3 tablespoonsbutter or margarine
- 1 package (10oz., about 40)JET-PUFFED Marshmallows
- OR
- 5-1/2 cupsJET-PUFFED Miniature Marshmallows
- 6 cupsKellogg's® Rice Krispies® cereal
- 1 1/2 cupssemi-sweet chocolate morsels or milk chocolate morsels
- 5 teaspoonsshortening
- Multi-colored sprinkles
Directions
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. 3. Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into 2 1/2- x 1 1/2-inch egg shapes. (Or, coat insides of plastic snap-apart Easter eggs with cooking spray. Press cereal mixture into eggs. Remove cereal mixture from plastic eggs.) Cool. 4. In small saucepan combine chocolate morsels and shortening. Cook over low heat until melted, stirring constantly. Dip bottoms of cereal eggs into chocolate. Decorate with sprinkles. Place on wax-paper-lined baking sheet. Refrigerate until chocolate is firm. Individually wrap in plastic wrap. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Continue with recipe as directed above. Microwave cooking times may vary. Note: For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
