Peanut Butter Rice Krispies® Treat Eggs Recipe

Peanut Butter Rice Krispies® Treat Eggs Recipe

  • Yolk:
  • 1 cup confectioners' sugar
  • 2 tablespoons softened butter
  • 2 tablespoons corn syrup
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt
  • yellow food coloring
  • Rice Krispies® Treats:
  • 6 tablespoons butter, softened
  • 1 (10 ounce) package marshmallows
  • 1/2 cup peanut butter
  • 6 cups crispy rice cereal (such as Rice Krispies®)
  • 1/4 teaspoon kosher salt
  • 1 (12 ounce) bag semisweet chocolate chips
  1. Beat confectioners' sugar, 2 tablespoons butter, corn syrup, vanilla extract, pinch salt, and yellow food coloring together in a bowl until smooth, adding food coloring as necessary until your desired “yolk” color is reached. Cover the bowl with plastic wrap and refrigerate until cold, at least 30 minutes.
  2. Melt 6 tablespoons butter in a pot over medium-high heat until butter turns golden and has a nutty fragrance, about 5 minutes. Reduce heat to medium-low, add marshmallows and peanut butter, and cook and stir until marshmallows and peanut butter are melted and mixture is well-combined. Remove from heat.
  3. Stir rice cereal and kosher salt into marshmallow mixture until cereal treat mixture is well-combined. Cool to room temperature.
  4. Roll “yolk” mixture into gumball-size balls, about 1/2 teaspoon “yolk” mixture per ball. Scoop about 1/3 cup cereal treat mixture into your hand and form it into a 2-inch round; press an indentation into the center with your finger and place 1 “yolk” in the indentation. Wrap the cereal treat around the “yolk” and squeeze firmly to form an egg shape. Repeat with remaining cereal treat mixture and “yolks.” Set completed “eggs” on a plate and refrigerate until firmed, at least 15 minutes.
  5. Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Use 2 forks to dip each cereal “egg” into chocolate to coat completely. Place finished eggs on a plate and refrigerate until chocolate sets, at least 15 minutes.