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Stacked rice krispies squares with mini eggs.
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Mini Egg Rice Krispie Squares

These chewy Mini Egg Rice Krispie Squares are a no-bake Easter dessert made with crispy cereal, melted marshmallows, and chopped Cadbury Mini Eggs. Fast, festive, and beginner-friendly.
Prep Time10 minutes
Cook Time5 minutes
Chill Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Canadian
Servings: 16
Calories: 275kcal
Author: Jacqueline Piper

Equipment

Ingredients

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 1/3 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, 1/3 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.

Video

Notes

To press into the pan easily, grease your hands or a spatula with butter or oil.
Store at room temperature in an airtight container for up to 3 days. Avoid the fridge — it makes them hard.

Nutrition

Calories: 275kcal | Carbohydrates: 42g | Protein: 3g | Fat: 11g | Fiber: 0.1g | Sugar: 29g | Calcium: 50mg | Iron: 3mg