Easter Treats

This spring is flying by — in a blink, it’s mid-April! We didn’t end up making the spring desserts we planned to share during the last five weeks since our chef & baker broke his wrist recently, but we still found something fun to make for Easter weekend!


We’ve been binge-watching Master Chef & Master Chef, Jr. on Hulu recently, and now our little one really wants to learn to cook & bake. She’s still learning some basic techniques & while these treats won’t win any awards on Master Chef, they were something our girl could make on her own with minimal assistance.

Based on the popular, name-brand-crisp-rice treats, we tweaked thing a bit. Using a small amount of food coloring — I like the Wilton Gel colors — we dyed some sweetened coconut to a pretty shade of Leaf Green & set it aside while she melted the marshmallows & butter in a saucepan on the stove.

We used both cocoa rice & regular so we could make a double-decker version in the 8 x 8″ pan, then used the rest of the cocoa rice for little “nests.” To make the nests, we used a small amount of butter to grease a mini-muffin pan & pressed the rice/marshmallow mixture into the cups. Using a piece of waxed paper, also greased with a little butter, we pressed the mixture down into the muffin tin shaping them into our tiny nests.



Once they were cooled & firmed up, we removed them from the muffin pan & she decorated them with the shredded coconut & some malt ball eggs. We did the same with the double decker version made in the pan – decorating them with the coconut & malt ball eggs, too.




Crisp Rice Treats

12 "nests" and 8-16 bars, depending on how large you cut them


  • 1 c. sweetened shredded coconut
  • 1/4 tsp. food coloring or more to obtain desired color
  • 3 c. cocoa rice cereal
  • 3 c. crisp rice cereal
  • 1 - 10 oz. bag of marshmallows
  • 4 TBSP. butter
  • 1/8 tsp. vanilla
  • Malt Ball Eggs


  1. In a small bowl, stir the food coloring into the shredded coconut until coconut is fully colored. Set aside covered with plastic wrap.
  2. In a medium bowl, place cocoa rice & set aside.
  3. In a medium bowl, place the plain crisp rice & set aside.
  4. In a medium saucepan, melt the butter and marshmallows over low heat, stirring constantly until the marshmallows are fully melted. Remove from heat and stir in the vanilla.
  5. Pour half of the marshmallow mixture into the bowl with the cocoa rice & pour the other half into the bowl with the plain rice cereal, string each mixture to combine.
  1. For the nests, press the cocoa rice/marshmallow mixture into the mini-muffin tin (we used one that would hold 12 muffins). Use a piece of waxed paper greased with a bit of butter to press the mixture into a "nest" shape. You will use about 1/3 of your cocoa rice - reserve the rest or the double-decker pan.
  1. Grease an 8 x 8" pan with butter. Place the plain rice cereal/marshmallow mixture in the pan, spreading it evenly. Use the remaining cocoa rice/marshmallow mixture on top - also spreading evenly.
  1. Use the shredded coconut & the malt ball eggs to decorate the crisp rice treats, as desired.


Such a simple and cute little dessert for a party — best thing was that it was something she could make herself that seemed “fancy.”

What fun treats do you like to make this time of year?

Happy Baking & Cooking!






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