These Mini Egg Rice Krispie Squares are a fun and easy no-bake Easter treat. Made with melted marshmallows, cream cheese chocolate chips, crispy rice cereal, and chopped Cadbury Mini Eggs, they come together in about 15 minutes and are perfect for Easter.
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Why You'll Love This Recipe
- Festive and colorful. Those pastel Mini Eggs make these squares pop.
- No baking required. One pot, one pan, and you're done.
- Beginner-friendly. Simple ingredients and clear steps — great for kids to help with.
- Perfect texture. Chewy and gooey, with a little crunch and chocolate in every bite.
- Thick. These Easter Rice Krispies Treats are pressed into a small tin than my Peanut Butter Chocolate Rice Krispies squares, which makes them tall instead of flat.
Ingredients
You only need a few ingredients for these mini egg Rice Krispie squares. See the recipe card for exact amounts.
- Butter: I use unsalted butter. Plant-based butter also works well.
- Mini marshmallows: They melt smoother than large ones. This sticks the cereal together.
- Vanilla extract: Optional but adds a nice background flavor.
- Crispy rice cereal: Any brand works.
- Cream cheese chips: I like these in this recipe to add more flavor. You can also use white chocolate chips or skip it. I divide this in thirds and melt a third with the marshmallows, add a third in with the cereal, and then drizzle the final third over top. You can do all, some, or none of these.
- Cadbury Mini Eggs: Lightly chopped so they’re easier to bite into and spread evenly.
Substitutions & Variations
- Mix in mini chocolate chips or sprinkles.
- Use colored marshmallows for a fun pastel look.
Tested Tip
👩🍳 Don’t skip crushing the Mini Eggs — whole ones can make it hard to cut clean squares and sometimes fall out when you bite into the treat. Smaller bits also get you more chocolate in every bite.
How to Make Mini Egg Rice Krispie Treats
Prep Tips
How to Crush the Mini Eggs (Without Making a Mess)
For these Mini Egg Rice Krispie Squares, I use the same method I’ve tested (and loved) in my Mini Egg Cookies recipe: the ziploc bag and rolling pin method. It’s simple and effective.
Just add the Mini Eggs to a sturdy freezer bag, seal it, and give them a few good whacks with a rolling pin. You’re not trying to turn them into dust — just break them up into halves and quarters. This gives you crunchy bits of chocolate in every bite and makes the squares easier to cut and eat.
I like using a smaller pan for taller squares in this recipe because it's filled with mini eggs. I use a 7.5 x 9 pan, but you can use a larger 9 x 13. You'll just have flatter squares. Any dish should work!
Prep your pan. Line a 7.5 x 9-inch square pan with parchment paper or lightly grease it. I use butter.
Melt butter and marshmallows. In a large pot over medium-low heat, melt the butter. Add ⅓ cream cheese chips and marshmallows and stir constantly until smooth and fully melted.
Add vanilla. Remove from heat and stir in the vanilla extract, if using.
Mix in cereal. Stir in the crispy rice cereal, ⅓ cream cheese chips, and mini eggs until everything is coated.
Press into the pan. Use a greased spatula or a spoon (with a bit of butter or oil) to press the mixture evenly into the prepared pan.
Top and cool. Melt the remaining ⅓ cream cheese chips and drizzle over the top. Sprinkle the remaining Mini Eggs on top and gently press them in. Let cool in the fridge for about 30 minutes or until the chocolate has set. Then let it sit at room temperature for easier eating.
Cut and serve. Slice into 16 or 20 squares.
Recipe Testing Notes
I've tested Rice Krispies squares recipes multiple times to find the right balance of gooey and firm. I find that too many marshmallows can make the bars sticky and hard to cut, while too few make them dry and crumbly. This version gives you that classic chewy texture with just enough softness.
Also, marshmallows that have been sitting in the pantry for a while melt weird and make the treats too hard to eat. A fresh bag of marshmallows is best for Rice Krispies squares.
If you're serving these to kids, you can cut them into smaller squares — they're sweet and rich. I had a household of 20-year-olds when I made these last, and they were a hit.
Storage Tips
- Avoid refrigerating — it makes them hard.
- Store in an airtight container at room temperature for 4-5 days.
Tips for Making Rice Krispies Treats
- Use fresh marshmallows. Old marshmallows don’t melt as well and can make the squares dry and too hard. For best results, use a fresh, unopened bag.
- Don’t overheat the marshmallows. Melt them on low heat. High heat can make the mixture stiff and the texture chewy in a bad way. Stir constantly and remove from heat as soon as it’s smooth.
- Grease your spatula. To press the mixture into the pan without it sticking to everything, lightly grease your spoon or spatula with butter or oil.
- Let them cool completely before slicing. This helps them set properly so they cut cleanly and hold their shape.
FAQs
Store in an airtight container at room temperature for 4-5 days.
Line the pan with parchment or grease it well with butter or nonstick spray.
More Brownie and Bar Recipes
- Mini Egg Brownies
- Christmas Sugar Cookie Bar
- Peanut Butter Chocolate Chip Cookie Oat Bar
- Easy No Bake Peanut Butter Chocolate Rice Krispie Treats
Recipe
Mini Egg Rice Krispie Squares
Ingredients
- 5 tablespoons unsalted butter
- 400 grams mini marshmallows 1 bag
- 1 teaspoon vanilla extract
- pinch salt
- 5 cups Rice Krispies cereal
- 200 grams cream cheese chips divided into thirds
Instructions
- Lightly grease a 7 x 9.5 pan or line it with parchment paper.
- Melt the butter in a large pot that is big enough for mixing. Heat over medium heat until smooth and liquid. And ⅓ of the cream cheese chips and melt.
- Add the marshmallows and stir until they melt in.
- Remove from heat and add the vanilla. Mix well.
- Add the Rice Krispies, ⅓ of the cream cheese chips, and mini eggs. Mix until coated.
- Scoop the mixture into the prepared pan and flatten out. I use the back of a spoon to flatten it. You can spray the spoon with cooking spray or coat it in butter to make sure it doesn't stick.
- Gently melt the cream cheese chips in a microwave-safe bowl in 15-second increments, stirring in between.
- Drizzle the melted chocolate on top of the Rice Krispies mix in the pan. Press whole mini eggs on top.
- Refrigerate for about 30 minutes, just until the chocolate is set.
- Slice into 16 and serve. Store at room temperature.
Equipment
- 7 x 9.5 Baking Dish or 9 x 13 Baking Dish
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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