Easter Rice Crispy Treats: Chocolate-Dipped Eggs & Nests
Prep time
Cook time
Total time
Author: Sarah Hatfield
Serves: about 24 treats
Ingredients
- 4 cups mini marshmallows (vegan optional)
- 3 tablespoons dairy-free buttery spread or margarine
- 6 cups rice crispy cereal
- 12 ounces dairy-free chocolate chips
- 1 tablespoon sustainable palm shortening
- Jelly beans (vegan optional)
- Sprinkles
- Colored sugar
- Shredded coconut (mixed with green food coloring if desired)
- Gumballs
- Food safe marker, such as Wilton Food Writer Edible Markers
Instructions
- Place the marshmallows and buttery spread in a large pot. Melt over low heat until melted, stirring often.
- Remove from the heat and stir in the cereal until well-coated.
- Hand shape the cereal mixture into nests, and shape into eggs using a plastic Easter egg. The eggs that open lengthwise work best.
- Let cool.
- Melt the chocolate chips and shortening together.
- Dip part or all of each egg into the chocolate, then into the sprinkles.
- Place on a waxed paper-lined cookie sheet.
- For the nests, either dip the entire nest into the chocolate or brush chocolate onto the top of the nest with a pasty brush.
- Top the nests with sprinkles, coconut, jelly beans, and/or gumballs.
- To make faces on the gumball chicks, use the food safe marker.
- Chill all of the Easter rice crispy treats in the freezer for 20 minutes to set the chocolate.
- Store any leftovers in an airtight container at room temperature.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/easter-rice-crispy-treats