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Rice Krispie Easter Egg Baskets

Rice Krispie Easter Egg Baskets

I am totally out of my element cooking for Easter. My only memories of Easter are being away on vacation and doing Easter egg hunts at whatever hotel we were staying at where I couldn't eat the candy because of Passover. So, when my boyfriend suggested we throw an Easter party, I was beside myself for what to do. Can I make matzah bunnies? (hard no) Kosher for Passover macaroons? (softer no) What about rice? I can eat rice! At this, I started looking for what I could do and came across a bunch of Pinterest recipes for Rice Krispie Easter Egg Baskets that I adapted for this recipe. 

These are so fun and bright and were a total crowd pleaser at the party. They're quick to make (though not entirely easy) and people were so impressed I felt like Lauren Conrad. While I didn't go organic this time (I didn't do the shopping for it), next time I would. This isn't the most healthy, but if you use organic, it's not the worst for you and delicious! 

The hardest part of this recipe is the stickiness of the marshmallow at pretty much every step in the process. You can minimize this by making sure everything has been well coated in a non-stick spray, using a plastic spatula, and washing everything as soon as possible. 

Anyone else have a great recipe with Rice Krispies? I'm already planning for next year so let me know in the comments! 


Rice Krispie Easter Egg Baskets

Servings: 8-10 

Prep Time: 15 Minutes

Cool Time: 15 Minutes 

Total Recipe Time: 30 Minutes

Ingredients: 

  • 3 cups of organic krispy rice (like this one from Nature's Path
  • 1/2 a pack (5oz.) of mini vegan marshmallows (like Dandies
  • 1 bag of dark chocolate Cadbury eggs 
  • 3 tablespoons organic grass-fed butter 

Instructions: 

  • Spray a cupcake tin with coconut oil or a similar non-stick spray
    • Make sure this is very well coated or the baskets will stick and break apart! 
  • Pour krispy rice into a large mixing bowl 
    • Both this step and the one prior are very important to do first-otherwise you'll have drying marshmallow and it will make everything way more difficult 
  • On medium heat in a medium sized pot, melt butter until almost all is melted 
  • Add in marshmallows and stir continuously until it is melted into a paste with no lumps (about 5-7 minutes) 
  • Immediately, using a plastic spatula, pour the marshmallow paste into the mixing bowl and stir into the rice--this gets SUPER sticky and you may need more than one utensil (or person) to help
    • Pro tip: Immediately place the pot in hot soapy water to get the marshmallow off in a snap and avoid scrubbing for hours 
  • Using a different spatula (your first will be too sticky), place mixture in cupcake tin filling each about 3/4 of the way 
  • Spray a spoon with whatever spray you used to coat the cupcake tin and push into the center of each basket to form the actual basket ensuring the basket goes up on all sides
  • Place in the fridge for 15 minutes 
  • Remove from cupcake tin using a spoon and place on a serving dish 
  • Add the cadbury eggs into each basket (about 3-4 per basket) and serve at room temperature 
    • You can add in whatever candy you want here, I just love the way these eggs look! 
My Travel Arsenal

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G3 Granola

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