Ingredients
- 1 stick unsalted butter melted
- ⅛ teaspoon salt
- 12 ounces mini marshmallows divided
- 7 cups Rice Krispies cereal
- 1 ½ cups tiny pretzel twists broken up into large pieces
- 1 cups Mini Cadbury Eggs divided
Topping ideas:
- Mini Cadbury eggs roughly chopped
- ½ cup Ghirardelli vanilla melting wafers
- ½ cup colored wilton candy melts
- Sprinkles
Instructions
- Line a baking pan with parchment paper and set it aside. The parchment paper will make it easier to remove the rice krispies treats and transfer to a cutting board.
- Melt the butter in a large pot over low heat and stir in the salt.
- Separate 1 ½ cups of marshmallows and set it aside to mix in later. Add the rest of the marshmallows to the pot with the melted butter and continue to melt on low heat, stirring constantly until smooth.
- Remove the pot from the heat and fold in the Rice Krispies cereal, broken up pretzel pieces, mini cadbury eggs, and the mini marshmallows that were set aside earlier. Fold together until evenly distributed and coated in the melted marshmallow mixture.
- Gently spread the Rice Krispies mix into an even layer in the baking pan with a rubber spatula. Do not press it in too hard otherwise it will result in hard to eat treats.
- Melt the candy melts separately in microwavable piping bags on a low setting, massaging the bag every 30 seconds, until fully melted.
- Drizzle over the prepared Rice Krispies treats and then immediately top with chopped mini Cadbury eggs and sprinkles.
- Allow it to cool on the counter for 30 minutes to 1 hour before cutting into squares.
Notes
These rice krispie treats are best eaten the same day but you can store leftovers in an airtight container on the counter for up to 2 days. I do not recommend refrigerating as it will harden.