Easter Egg Dippers

Easter Egg Dippers

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TOTAL TIME (MIN)

45

SERVINGS

Yield 24

Ingredients

  • 1/4 cup

    margarine or butter

  • 250 g (1 pkg) (about 40)

    regular marshmallows or 5 cups miniature 

  • ½ tsp

    vanilla extract (optional)

  • 6 cups

    Rice KrispiesⓇ cereal

  • 2 cups

    semi-sweet chocolate, divided

  • -

    Multi-coloured sprinkles, for decorating

Directions

  1. Melt margarine or butter in a large saucepan over med-low heat. Add marshmallows and stir until completely melted and smooth.
  2. Stir in the vanilla and add the Rice KrispiesⓇ cereal. Stir until well coated. Allow the mixture to cool just enough to handle.
  3. Using damp or lightly greased hands, form about 2 tablespoons of the cereal mixture into egg shapes and place on a parchment lined baking sheet to cool.
  4. Add 1 ½ cups of semi-sweet chocolate to a microwave safe bowl and heat for 90 second intervals, stirring in between until melted. Stir in the remaining ½ cup of chocolate and continue stirring until melted and smooth.
  5. Dip the bottom third of each egg into the melted chocolate, and then into the multi-coloured sprinkles. Gently shake off any excess and place back on the baking sheet or a cooling rack until the chocolate is set.

Nutrition Facts

Makes 24 Servings

Amount Per Serving

Calories

178 kcal

Fat

6.5 g

Carbs

29 g

Protein

2 g

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's® cereal products. Results with other products may vary.

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