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Easter Cookie Dough Filled Rice Krispies Treats

Easter Rice Krispies Treats are the easiest kid-friendly Easter treat ever! Simply take classic Rice Krispie Treats, fill them with cookie dough and shape them into eggs!

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 16 large eggs
Calories: 165 kcal
Course: Dessert
Cuisine: American

Ingredients

for the cookie dough-
  • 1/4 cup butter softened
  • 1/4 cup granulated sugar
  • 1 tablespoon brown sugar
  • 1 tablespoon powdered sugar
  • Dash of Salt
  • 3/4 teaspoon vanilla extract
  • 1/2 cup all purpose flour
  • 2 tablespoons mini chocolate chips
for the krispie eggs {taken right off the rice krispie box}-
  • 3 tablespoons butter
  • 4 cups mini marshmallows
  • 6 cups Rice Krispies
  • colored sprinkles

Instructions

    Cup of Yum
  1. Start by making cookie dough first. Place softened butter into a medium sized bowl. Stir in sugars until well incorporated. Stir in vanilla, salt and flour. It may seem to dry at first, but it should all mix in. Once flour is no longer visible, mix the dough with your hands. The heat of your hands should help keep things sticking together. Mix in chocolate chips and divide dough into 16 or 24 equal pieces and set aside.
  2. To make rice krispie marshmallow mixture: in a large pot over medium low heat, melt butter. Stir in marshmallows to coat in butter and let them melt completely. Remove from heat and stir in rice krispies to coat completely.
  3. To assemble: butter your fingers and the inside of a plastic egg mold very well. Press rice krispie mixture into the bigger part of the mold being sure to make a small depression in the center. Place a small ball of cookie dough in the center and form more rice krispie mixture around it to create the bottom portion of the egg. You may place the bottom part of egg mold on to the bottom to press into shape, or you can form the eggs free hand. Once egg is formed, remove from mold and top with sprinkles.
  4. You may also do this completely free form and not use any molds whatsoever. This recipe should yield approximately 24 small eggs or 16 large.

Nutrition Information

Calories 165kcal (8%) Carbohydrates 28g (9%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 4g (20%) Cholesterol 14mg (5%) Sodium 111mg (5%) Potassium 17mg (0%) Fiber 1g (4%) Sugar 14g (28%) Vitamin A 857IU (17%) Vitamin C 7mg (8%) Calcium 4mg (0%) Iron 3mg (17%)

Nutrition Facts

Serving: 16large eggs

Amount Per Serving

Calories 165

% Daily Value*

Calories 165kcal 8%
Carbohydrates 28g 9%
Protein 1g 2%
Fat 6g 9%
Saturated Fat 4g 20%
Cholesterol 14mg 5%
Sodium 111mg 5%
Potassium 17mg 0%
Fiber 1g 4%
Sugar 14g 28%
Vitamin A 857IU 17%
Vitamin C 7mg 8%
Calcium 4mg 0%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.