Mix It Up with Jenny - Sweet Simplicity
As much fun as it is to make fancy treats, sometimes simple really is better. This Easter I've decided to keep things sweet and simple when it comes to making desserts.
These Easter Egg Treats are a fun twist on marshmallow crispy bars - the kids can help shape the eggs and sprinkle them with pretty toppings. It will be a little messy, but what a fun memory to make together!
Bark candies are traditional around other holidays, so why not Easter, too? They couldn't be simpler to make, and the creamy white morsels and colorful jelly beans taste - and look - great together. Here's the Jelly Bean Bark Recipe.
To get more sweet inspiration for your Easter celebrations, visit www.tollhouse.com.Jenny Harper is Consumer Test Kitchen Project Manager for the Nestlé Test Kitchens and VeryBestBaking.com.
Crisped Rice Easter Egg Treats
- Nonstick cooking spray
- 6 cups (10.5-ounce package) miniature marshmallows
- 1/4 cup (1/2 stick) butter
- 8 cups toasted rice cereal
- 2 cups (12-ounce package) Nestlé Toll House Premier White Morsels, divided
- 2 teaspoons vegetable shortening
- Nestlé Toll House Pink & Yellow Mixed Mini Morsel Toppers, assorted sprinkles and/or sugars
SPRAY large mixing bowl with nonstick cooking spray.
HEAT marshmallows and butter in large, heavy-duty saucepan over medium-low heat, stirring frequently, for 5 to 10 minutes, until smooth. Remove from heat.
WORKING QUICKLY, stir in cereal and 2/3 cup morsels. Carefully transfer mixture into prepared mixing bowl. Cool for 5 minutes.
SPRAY hands with nonstick spray. Press marshmallow mixture into a 1/3 cup measure, then form mixture into an egg shape with hands. Repeat with remaining mixture to make a total of 24 eggs.
MICROWAVE remaining 1 1/4 cups morsels and vegetable shortening in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
DIP top of each egg into melted morsels; shake off or scrape excess against side of bowl. Place each upright in muffin pan(s). Immediately sprinkle dipped end of each egg with Toppers, sprinkles or sugars. Refrigerate for 10 minutes or until set. Store in airtight container at room temperature.
Makes 24 eggs
MORE: Jelly Bean Bark