A delicious and easy treat that is fun for the whole family! Decorate the eggs however you want for a bright, colorful and perfect Easter treat!
Today, I am once again partnering with HERSHEY’S to bring you this bright and tasty treat that is fun for all ages!
Can you believe Easter is THIS MONTH?!
During the holidays, I am always looking for ways to get creative with my kids. They love helping me in the kitchen so making holiday themed food is must and we always have a blast together! And these REESE’S Crispy Easter Eggs are no exception! The are super simple to make and my kids had so much fun designing their own!
Here are the ingredients you will need:
It is important to note that you should let the marshmallow crispy mixture cool a bit before incorporating the REESE’S, so they don’t melt right away and instead hold their shape.
After you press them in a pan and let cool completely comes the fun part!
Using an egg shaped cookie cutter, cut into egg shaped treats. I carefully molded and pressed the scraps together to get more Easter egg treats out of them.
Next, you are going to melt your HERSHEY’S White Chocolate Chips then divide into bowls for as many colors as you would like. I did three colors and stirred food coloring into each bowl of melted chocolate.
Pour the chocolate into piping bags, or sealable plastic bags, and decorate however you want! No need for perfection! Just have fun with it!
- 36 mini REESE'S White Chocolate Miniatures, cut in quarters
- 9 cups crisp rice cereal
- 6 Tablespoons butter
- 16 ounces mini marshmallows
- ⅓ cup REESE'S peanut butter
- 1 bag HERSHEY'S White Chocolate Chips
- 1½ Tablespoons shortening
- food coloring
- Butter a 10x15 inch cookie sheet with butter and set aside.
- In a large saucepan, melt the butter. Add the marshmallow and heat on low until the marshmallows are melted, stirring constantly. Add the peanut butter and stir until smooth. Remove from heat and stir in crisp rice cereal.
- Allow to cool for 2 minutes and carefully stir in the chopped REESE'S White Chocolate Miniatures.
- Butter your hands and carefully flatten the REESE'S crisp rice mixture evenly in the cookie sheet.
- Allow to cool completely. (I always put mine in the freezer to hurry the process up)
- Using an egg shaped cookie cutter, cut the Reese's peanut butter crispies into 12-15 eggs, depending on the size of your cookie cutter. (I reshaped the scraps to get more eggs.)
- In a medium glass dish add Hershey's white chocolate chips and vegetable shortening. Heat in microwave in 30 second increments, stirring in between each increment until chocolate is melted.
- Separate chocolate into three bowls and add food coloring of your choice.
- Place the colored chocolate into plastic zip baggies and snip off the tip to allow the chocolate to come through.
- Decorate eggs with the chocolate anyway you like!
This post was sponsored by The HERSHEY Company. Thank you so much for supporting our sponsors. All opinions expressed are my own.