Easter Basket Crispy Treats

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

Servings: 12

Ingredients

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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