The possibilities are endless with this recipe. Change the colour, decorate with frosting instead of white chocolate, and use a variety of sprinkles and fairy dust
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 15 minutes |
| Serves | 15 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 325 |
| Fat | 15g |
| Saturates | 9g |
| Protein | 3g |
| Carbs | 41g |
| Sugars | 3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFGrease a 23cm x 33cm baking tin with cooking spray.
Melt the butter in a large pot over a medium heat. Add marshmallows and salt and stir until completely melted. Continue cooking until marshmallows turn slightly golden, another 5 minutes. Remove from heat and stir in rice krispies.
Pour into a pan and smooth the top, being careful not to pack the rice krispies into the pan too much. Allow to cool completely.
Using an easter egg cookie cutter, cut out easter egg shapes.
Melt the white chocolate and dip the smoothest side of the rice krispie eggs into the chocolate and decorate with sprinkles. Leave to set before serving.
