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.
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