These aren’t your mama’s rice cereal treats!
The base recipe is my favorite way to enhance the traditional rice cereal treat recipe, using brown butter, vanilla extract, and flaky salt. It makes your typical rice cereal treat KILLER!
However, folding in my favorite Easter candy – Cadbury’s Mini Eggs – takes these to the next level and makes them the perfect sweet treat for your Easter celebration!
TIP: Feel free to substitute your favorite Easter candy for the mini eggs, if you prefer!
Easter Rice Cereal Treats
(Recipe inspiration: Once Upon a Chef)
6 TBSP butter, plus more for greasing the pan
10-oz bag (or 4 cups) mini marshmallows
1/2 tsp vanilla extract
1/2 tsp flaky salt
6 cups crispy rice cereal
10-oz bag Cadbury Mini Eggs
Line a 9 x 13-in pan with heavy duty aluminum foil and lightly grease with softened butter. Set aside 2 cups of the marshmallows.
In a large pot or Dutch oven, melt the butter over medium heat. As it melts, it will begin to bubble and foam, and the color will progress from bright yellow to golden to, finally, a toasty-brown. Once you smell that nutty brown butter aroma, take the pan off the heat. This is your brown butter.
Add the marshmallows and vanilla, and stir the mixture until the marshmallows are completely melted. Remove the pan from the heat and add the cereal. Stir until evenly combined.
Add half of the Cadbury Mini Eggs and gently fold until evenly distributed.
Transfer the mixture to the prepared pan and press the mixture gently into an even layer in the prepared baking pan. Gently press the other half of the Cadbury Mini Eggs onto the top of the mixture. Sprinkle the top evenly with the flaky salt. Let cool at room temperature for at least an hour.
Use the foil overhang to lift the treats onto a cutting board, then use a serrated bread knife to cut into squares.