Pascha Recipes
Crispy Marshmallow Eggs
Yield: 1 1/2 dozen eggs
Ingredients
- 3 tablespoons butter
- 1 (10 ounce) package marshmallows or 1 (10 1/2 ounce) package miniature marshmallows
- Food coloring (optional)
- 6 cups toasted rice cereal
- Nonstick cooking spray
- Colored sprinkles (optional)
- Colored plastic wrap
- Empty egg carton
Instructions
- Melt butter in large saucepan over low heat.
- Add marshmallows; stir until melted and mixture is smooth.
- Remove from heat.
- For colored eggs, add food coloring to desired shade.
- Immediately add cereal; mix lightly until well coated.
- Spray hands with nonstick cooking spray.
- Working quickly, shape into 18 "eggs." Roll "eggs" in sprinkles if desired.
- Cool completely.
- Place each "egg" on a 12 inch sheet of plastic wrap.
- Gather plastic wrap at top, twist to seal and tie with ribbon.
- Decorate empty egg carton as desired and fill with wrapped "eggs."
Notes
Microwave: Heat butter in large microwaveable bowl at HIGH (100% power) for 45 seconds or until melted. Add marshmallows; toss to coat. Microwave 1 1/2 minutes or until melted and mixture is smooth, stirring after 45 seconds. Continue as above.