These eggs are a twist on classic crisped rice bars, and they’re as fun to make as they are to eat.
- Prep time 30 minutes
- Total time 45 minutes
- Portion size 18 servings
- Credits : Canadian Living Magazine: April 2023
Ingredients
Method
In large heavy-bottomed saucepan, melt marshmallows with butter over medium-low heat, stirring constantly, until smooth, about 6 minutes. Remove saucepan from heat. Stir in vanilla. Add cereal and stir to coat well.
Lightly moisten the inside of 2 1/2-inch resealable plastic egg mould (see Test Kitchen Tip). With wet hands, fill egg mould with cereal mixture and press to close. Unmold immediately and transfer to wire rack. Repeat with remaining cereal mixture; set aside.
In microwaveable bowl, melt white chocolate on high (pausing and stirring every 30 seconds) until chocolate is smooth, about 2 minutes. Stir in vegetable oil and enough food colouring to achieve the desired shade (if mixture thickens too much, heat for a few seconds in the microwave).
Place wire rack with crisp rice eggs on baking sheet. Dip each egg in melted chocolate mixture to cover about half of the egg (let excess chocolate mixture drip off). Immediately sprinkle with candies, if using, and return to wire rack. Let stand until chocolate is set, about 15 minutes. (Make-ahead: Can be stored in airtight container at room temperature for up to 3 days.)
Test kitchen tip
No plastic Easter eggs on hand? You can mold the cereal mixture into an egg shape directly with slightly wet hands.
Nutritional facts PER EGG
- Calories 180
- Total fat 6 g
- Saturated fat 4 g
- Cholesterol 10 mg
- Sodium 70 mg
- Total carbohydrate 30 g
- Fibre 0 g
- Sugars 19 g
- Protein 2 g
- Iron 2.3 mg
