A friend gave me this fresh take on traditional crispy treats. You can make these in bars but they're really cute turned into egg shapes for Easter. —Anne Powers, Munford, Alabama
Recommended: 36 Allergy-Free Treats For Kids
VERIFIED BY Taste of Home Test Kitchen
- 4 cups miniature marshmallows
- 8 ounces white baking chips (about 1-1/3 cups)
- 1/4 cup butter, cubed
- 6 cups crisp rice cereal
- 1/2 cup sprinkles
- In a Dutch oven, combine marshmallows, baking chips and butter. Cook and stir over medium-low heat until melted. Remove from heat. Add cereal; stir to coat.
- Form cereal mixture into egg shapes or pack into clean egg molds. Decorate with sprinkles. Yield: about 3 dozen.
Originally published as White Chocolate Cereal Eggs in Taste of Home April/May 2018