Leftover Easter Candy Crispy Treats
Leftover Easter candy transforms crispy rice treats into a colorful snack that's super fun to eat. With loads of different textures and flavors at play, every bite is a surprise.
Serving size: 16
Calories per serving: 48
4 tablespoons butter plus more for the pan
1-10 ounce bags mini marshmallows
1 teaspoon vanilla extract
6 cups crispy rice cereal
1 cup chopped sugar-coated marshmallow chicks such as Peeps (about 8)
1 cup candy-coated mini chocolate eggs or other candy-coated chocolates
1/3 cup chopped chocolate bunnies (about one 1.5 ounce hollow bunny)
Melt the remaining 4 tablespoons butter in a large pot over medium heat. Add the marshmallows, stirring occasionally until they melt completely, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt.
Working quickly, add the rice cereal and candy to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Wet your hands to keep the mixture from sticking.) Let sit at room temperature until firm, about 30 minutes. Cut into 16 squares.
Store the treats at room temperature in an airtight container for up to 3 days.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.