When I was a younger, it was a tradition to decorate easter eggs every year. We would hard boil eggs, then die them various tie-dye patterns, and later they would meet their demise and be transformed into tasty deviled eggs. Even though I won’t be home this year to celebrate easter, I had to keep the tradition going somehow, but this year instead of actual eggs, I made brown rice crispy treat eggs, dipped them in chocolate, and covered them in various goodies. They were quite egg-celent. Ok, too cheesy even for me….
You start off making regular old rice crispy treats which are possibly the easiest dessert ever to throw together (I used brown rice crispies to create an illusion of healthiness). I shaped them with my hands into little eggs.
You could just stop there and still have a pretty cute treat. Or you could be crazy like me and proceed to dip them in white and dark chocolate and cover them with all sorts of nuts, sprinkles, and other goodies.
Nutritional Hightlights: Not many. Brown rice crispies gave them a little fiber and whole grains, I guess. Rice crispy treats in general are a little lighter than many other heavy desserts. I tried to keep some of the toppings “healthy”, like pistachios, coconut, and low fat graham crackers, but I still threw in some sprinkles for color. They’re also individually portioned as little eggs so you have portion control built in. But it’s a holiday…it’s ok to indulge a little
Brown-Rice Crispy Treat Easter Eggs
- 6 cups brown rice crispies
- 4 cups mini marshmallows
- 3 tablespoons butter
- Dark chocolate and white chocolate for dipping (chips or bars are both fine)
- vegetable oil
- Various toppings: I used graham cracker crumbs, coconut, chopped pistachios and sprinkles. You could also use any other type of nut or candy that you like!
Instructions: Start by making the rice crispy mix. Over medium heat, melt the butter in a large sauce pan. Add the 4 cups of mini marshmallows and stir until melted. Remove from the heat and mix in the rice crispy cereal. Rub a little oil on your hands and shape into individual little eggs. You could also use those plastic egg molds if you have them but my hands worked just fine!
Get ready for some decorating. Prepare all of your toppings and put into in separate small bowl. Put the chocolate in a microwave safe bowl and add a teaspoon of vegetable oil. Microwave the chocolate, stopping every 10-20 seconds to stir. Be careful not to over cook/burn the chocolate. Once the chocolate is melted, dip the eggs and sprinkle with the desired toppings. Repeat with the other type of chocolate. Refrigerate for an hour so the chocolate can solidify. Be creative, get the whole family involved, and enjoy these tasty and beautiful eggs!