Kids will love filling their very own edible Easter baskets with green-tinted coconut, jelly beans and chocolate eggs. Photo credit: Nicole Shoemaker from Cooking for Keeps.
20m
PREP TIME
5m
COOK TIME
181
CALORIES
6
INGREDIENTS
Kids will love filling their very own edible Easter baskets with green-tinted coconut, jelly beans and chocolate eggs. Photo credit: Nicole Shoemaker from Cooking for Keeps.
20m
PREP TIME
5m
COOK TIME
181
CALORIES
6
INGREDIENTS
Ingredients 12 Servings
- 2 tablespoons butter
- 1 package (10 ounces) miniature marshmallows, (about 6 cups)
- 4 ounces white chocolate, coarsely chopped
- 4 cups crispy rice cereal
- 1 tablespoon McCormick® All Natural Pure Vanilla Extract
-
3
drops
McCormick® Green Food Color
![substitution]( "substitution")
Substitutions available
- McCormick® Yellow Food Color
INSTRUCTIONS
- 1 Spray 12-cup muffin pan generously with no stick cooking spray. Set aside. Melt butter in large saucepan or Dutch oven on low heat. Add marshmallows and white chocolate; stir constantly until marshmallows and chocolate are melted. Remove from heat. Add vanilla and food color; mix well. Add rice cereal; stir until well coated.
- 2 Divide cereal mixture evenly among muffin cups. Press into bottoms and sides to form cups. Cool completely. Remove baskets from muffin pan. Fill with Easter candy as desired.
NUTRITION INFORMATION
(per Serving)
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