Cadbury Egg Rice Krispie Treats

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Recipe from Two Peas and Their Pod

Thick, gooey Rice Krispie Treats dotted with Cadbury mini eggs and toasted coconut—perfect for Easter or any spring celebration!

Prep Time15

Cook Time2

Total Time17

Course: Dessert

Cuisine: American

Keyword: cadbury eggs, coconut, crispy rice cereal, Rice Krispie Treats

Servings:

Calories: 265kcal

Prepare the pan. Grease a 9×9-inch pan with butter or nonstick cooking spray for thick treats (or use a 9×13-inch pan for thinner treats). Set aside.
Melt the butter and marshmallows. In a large pot, melt the butter over medium-low heat. Add 16 ounces (about 9 cups) of the mini marshmallows and stir constantly until completely melted and smooth.
Add flavoring. Remove the pot from the heat and stir in the vanilla extract and flaky sea salt.
Add the cereal and extra marshmallows. Gently stir in the crispy rice cereal. Add the remaining 2 cups mini marshmallows and still until well combined.
Fold in the mix-ins. Gently stir in the toasted coconut and chopped Cadbury mini eggs.
Press into the pan. Transfer the mixture to the prepared pan and gently press it into an even layer. (Lightly butter your hands or a spatula to prevent sticking.) Don’t press down too firmly, keeping the mixture light helps the treats stay soft and gooey.
Garnish. Sprinkle extra chopped Cadbury mini eggs and toasted coconut over the top and lightly press them into the treats. Finish with a light sprinkle of flaky sea salt.
Cool and cut. Let the treats cool completely, then cut into squares and serve.