Chocolatey Rice Krispies Easter Eggs

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 tablespoon margarine
• 1 tablespoon smooth peanut butter
• 125 g marshmallows (about 20 large)
• 3 cups rice krispies
• 1/8 cup semi-sweet chocolate chips (or more if you are looking for a stronger chocolate flavour)
• 1/2 cup butterscotch chips (or peanut butter chips or chocolate chips)
• chocolate sprinkles or rainbow candy sprinkles

Recipe

• 1 in a large saucepan over medium-low heat, melt margarine and peanut butter.
• 2 stir in marshmallows, stir until melted and well blended. stir in chocolate chips until melted; remove from heat.
• 3 stir in rice krisies until coated.
• 4 working quickly, shape rice krispies into egg shapes.
• 5 it is useful to have a hollow plastic egg you can press the rice krispies into as a form; we use a jello egg mold, then press the two half eggs together by hand.
• 6 if rice krispie mixture starts to harden, replace saucepan over low heat.
• 7 let rice krispie eggs cool in fridge or at room temperature.
• 8 when cool, melt butterscotch chips in microwave on low heat for about 30 seconds at a time stirring often - careful not to burn!
• 9 spread melted butterscotch chips on the top of each eggs; dip egg into chocolate sprinkles.
• 10 let eggs cool; individually wrap in saran wrap.
• 11 this recipe makes about 14 medium-large eggs.