EASTER RICE KRISPIES TREATS
Steps:
- Coat with cooking spray enough cupcake tins to yield 16 (2-1/2-inch) cups.
- In a small bowl, stir together water and green food coloring. Add coconut. Stir until coconut is tinted. Spread on a baking sheet to dry.
- In a large saucepan, melt butter or margarine over low heat. Add marshmallows and stir until they are completely melted. Remove from heat.
- Add Rice Krispies cereal. Stir until well coated.
- Using lightly greased hands, divide the warm mixture into prepared cupcake tins . Shape mixture into individual cups. Cool. Remove from pans.
- Fill cooled nests with coconut, marshmallows, jelly beans or chocolate eggs. These are best when eaten the same day.
- Follow steps 1 and 2 of the stove top directions above.
- In a microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.
- Follow steps 4 to 6 of the stove top directions above. Remember, microwave cooking times may vary. Source: Kellogg North America Company. Reprinted with permission.
Nutrition Facts : Calories 166 kcal, Carbohydrate 34 g, Cholesterol 6 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 101 mg, Sugar 19 g, Fat 3 g, ServingSize 16 Treats (serves 16), UnsaturatedFat 0 g
JELL-O EASTER RICE KRISPIES® TREATS™
Get out the decorating gels and sprinkles for JELL-O® Easter RICE KRISPIES TREATS®. JELL-O Easter RICE KRISPIES® TREATS® will dress up the dessert table with the perfect seasonal touches. Bright colors, sweet tastes and fun designs are the perfect way to celebrate the holiday!
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Microwave butter in large microwaveable bowl on HIGH 25 sec. or until melted. Stir in dry gelatin mix. Microwave 15 sec.; mix well. Add marshmallows; toss to evenly coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. (Caution: Bowl might be hot.) Add cereal; mix well.
- Press cereal mixture onto bottom of 13x9-inch pan sprayed with cooking spray. Cool 10 min.
- Cut into 24 egg shapes using 2-inch cookie cutter.
Nutrition Facts : Calories 180, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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