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Simple Easter Rice Krispie treats are topped with creamy frosting and egg candies to create a cute and tasty little nest.
We love this fun, festive and easy Easter dessert. They’re simple and kid-favorites like our Easter Basket Cookie Cups and Easter Oreo Bark.
We Love Cute Treats!
Rice Krispie Treats are the perfect go-to recipe when you need a dessert, but you’re short on time and ingredients.
For that reason, I decided to make a festive and easy Easter version – Easter Rice Krispie Treats!
They’re similar to Easter Basket Cookie Cups, but instead of cookies for a base, there is a crispy rice cereal bottom.
Why we love them:
- Quick and easy. Making the actual Rice Krispie part takes just minutes, and this recipe is a no bake dessert!
- Decorating fun! The kids love to help pipe the frosting and top with the candy eggs.
- Love by all. Everyone loves these adorably festive Rice Krispie Easter Nests! They’re delicious, festive and perfect for any brunch, Easter party or get together.
Ingredients
- marshmallows – use fresh marshmallows as older ones will cause the nest to become hard.
- Rice Krispies Cereal – brand name or store brand both work. They’re naturally gluten-free, but check labels to be sure.
- unsalted butter – or use salted butter.
- Easter egg candies – We used Cadbury eggs, but you could easily use Robin Eggs, PEEPS, Easter M&M’s, or another Easter candy!
- green food coloring
- powdered sugar
- milk
- vanilla extract
HOW TO MAKE Rice Krispie Nests
- PREP. Grease cupcake pans with cooking spray and set aside.
- NESTS. Melt marshmallows and butter in a microwave-safe bowl (I cooked mine for about 2 minutes but kept a close eye and made sure they weren’t puffing up too much and falling out of the bowl.)
- Stir the marshmallow mixture together until well blended and pour in Rice Krispies. Stir until well combined. Spoon into the prepared pan and press down with wax paper. Let set for a half hour.
- FROSTING. Combine butter, milk, vanilla, and 2 cups powdered sugar in a large bowl. Mix till smooth and creamy, about 5 minutes. Then add the remaining powdered sugar and food coloring of your choice.
- DECORATE. Pipe your frosting into your cookie cups and top with Easter egg candies. ENJOY!
Decorating Tips
- Coconut. Add some shredded coconut (made green with some food coloring if you like) on top of the frosting along with sprinkles before placing your eggs for added flavor and decor.
- Nest size. I usually use a mini cupcake tin, which makes about 30 bite-sized nests. If using a regular-size muffin tin, the recipe would make 12-15 larger Easter nests.
Storage Tips
- STORE these crispy treats in an airtight container for about 2 days. Remember, the more open space in the container, the more likely they are to dry out.
- FREEZE unfrosted Rice Krispies in an airtight container, separated by sheets of wax paper between each stacked layer. Store these Easter desserts for about 6 weeks. Thaw, decorate, and enjoy!
For More Easter Treats:
Easter Rice Krispie Treats Recipe
Simple Easter Rice Krispie treats are topped with creamy frosting and egg candies to create a cute and tasty little nest.
Ingredients
- 16 ounces marshmallows Jumbo or mini marshmallows work
- 7 cups Rice Krispies
- 2 tablespoons unsalted butter
- Easter Egg Candies
Buttercream Frosting
- green food coloring
- ½ cup unsalted butter
- 3-4 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Grease cupcake pans and set aside.
- Melt marshmallows and butter in a microwave-safe bowl (I cooked mine for about 2 minutes but kept a close eye and made sure they weren't puffing up too much and falling out of the bowl.)
- Stir together until well blended and pour in Rice Krispies. Stir until well combined.
- Spoon into greased cupcake pan and press down with wax paper.
- Let set for a half hour.
Frosting
- Combine butter, milk, vanilla and 2 cups of your powdered sugar in a large bowl. Mix till smooth and creamy, about 5 minutes. Then add the remaining powdered sugar and food coloring of your choice.
- Pipe your frosting into your cookie cups and top with Easter egg candies. ENJOY!
Video
Nutrition
Calories: 155kcal, Carbohydrates: 29g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 54mg, Potassium: 10mg, Sugar: 21g, Vitamin A: 555IU, Vitamin C: 4.1mg, Calcium: 4mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I love the recipes, can’t wait to try the cupcakes out. It will be fun to do with my granddaughter!
thank you
Patty McCord
Yes, cooking with the kids is always an adventure & fun! Thank you!
Can I sub salted butter for the unsalted butter for the frosting??
You can. I haven’t used it, but of course you can. Let me know how they turn out 🙂 Thanks!
Salted butter is AWESOME in buttercream frosting….it’s what I always use!
Looks good and easy to make yum.
They are 🙂 Hope you’ll give them a try! Thank you!
This looks perfect, just love it!
They are 🙂 Thanks so much!! Hope you’ll give them a try.
Mmm! These will be perfect with Easter coming up!
Thanks, Kristyn =)
You are so welcome!! We love these!! I hope you all like them too 🙂
They sure will!! Thank so much Emmy!! Have a great Easter!
Hi they look delicious could you please tell me what the the TB means for the butter so sorry to ask
TB means tablespoon 🙂 Hope you like these!
Super cute! I bet my daughter would love to help with these.
Mine do! Thanks so much and have fun making them!
Hi, what type of milk did you use for the butter cream frosting? I used fat free milk and it didn’t work at all.
I just use what’s in my fridge..2% usually or 1%. Sorry, it didn’t work:( Hope you’ll try these again next time!
Also, would these be two big to use a regular size muffin pan?
how do you store so they are still soft to eat?