In the past, we’ve always colored eggs, a messy craft that had me nervously smelling the air within days to detect sulfur fumes. This year we did something a little different for our Easter treats: we made Easter eggs, bunnies, and butterflies with Rice Krispies.
I love edible crafts like these which are fun to make and fun to eat. If you google Rice Krispie treats for Easter, you’ll literally get hundreds of great ideas: from using the Rice Krispie treats as nests for Peeps, to fancy eggs from Bouchon Bakery. The beauty of Rice Krispie treats is how easy they are to make, and the goal of our exercise was not to turn them into something fancy and complex. Our eggs, bunnies, and butterflies were an easy craft that even my 3 year old easily made.
I can’t even tell you how thrilled the kids were to partake in such a fun and delicious craft. Rice Krispie treats are a frequent snack in our house, and it’s a recipe that my 8 year old Bella has mastered. At this point, I merely supervise and turn on the range to melt the marshmallows. She’s a very cautious child, and watching her stir the pot with a long wooden spoon, her face frozen in intense concentration, knowing how scared she is of getting burned, makes me a proud foodie Mom.
Small Batch Rice Krispie Treat Recipe
1 tablespoon of unsalted butter
1 1/3 cups of mini marshmallows
2 cups of Rice Krispies
- In a medium saucepan, melt the butter.
- Add the marshmallows, stirring frequently, until just melted.
- Turn off the heat. Pour in the Rice Krispies and mix until all the marshmallow mixture has been evenly absorbed.
- Immediately pour the hot mixture in the shaping container of your choice. Place a layer of plastic wrap on top and then press down on the mixture as hard as you can to have a compact Rice Krispie treat. Place in the fridge to cool and harden for 5 minutes before decorating.
COLORED RICE KRISPIE TREATS:
Around Easter time, supermarkets carry pastel-colored marshmallows. I like to use these to give the treats some pretty hues. I could also have used a little food coloring in the melted marshmallows to achieve the same effect. I divided the traditional Rice Krispies’ recipe to have smaller batches of different colors to work with.
SHAPING THE RICE KRISPIE TREATS:
We used two different tools to make our Rice Krispie treats into eggs, bunnies, and butterflies. The eggs were made in a Wilton silicone mini Easter egg cake mold. The silicone made it easy to get the hardened Rice Krispie treats out once they cooled.
For the bunnies and butterfly, we used plastic cookie cutters on a thin sheet of cooled Rice Krispie treats. We had success with using the cookie cutters as a shaping guide to cut the mixture with a sharp knife. We also had success with exerting all our strength to push the cookie cutter down through the Rice Krispie sheet. We did not try putting the warm Rice Krispie mixture directly in the cookie cutter as we thought they would stick, even if the cookie cutters were generously greased. This way, we were able to make a lot of bunnies at a time.
DECORATING THE RICE KRISPIE TREATS:
This is when the fun really begins. We used two types of delicious “glue” to stick our decorations on the Rice Krispie Treats: melted chocolate and piped frosting. Yum! The melted chocolate was definitely the messier option, but, in my book, the most delicious.
I set the kids up with a smorgasbord of candies, sprinkles, and colored sugar and let them loose to decorate. It was such a success that we’ll be doing it again before Easter. They’ve already eaten all that they made!