Easter Peep Rice Krispie Treats

Easter themed rice krispie treats decorated with bunny peeps

5 from 5 votes

Created by: Fun Cookie Recipes

16 servings

Prep Time 5

Cook Time 5

Decorating Time 15

Total Time 25

These homemade and adorable Peeps Rice Krispie Treats are so easy and festive, and perfect for celebrating Easter! You only need 5 simple ingredients and 30 minutes to make these no-bake treats.

Equipment

9X13 inch (23x33cm) baking pan

Parchment paper or Silicone Baking mats

Saucepan non-stick is preferred

Spatula

Mixing bowl

Ingredients

Instructions

Line a 9x13 inch pan with parchment paper and set aside.
Use a small piece of room-temperature butter and grease a large mixing bowl and rubber spatula, including a portion of the handle. Add rice Krispie cereal to the mixing bowl and set aside.
In a large non-stick saucepan, melt butter over low heat.
Add in half the marshmallows and stir to coat them with the butter. As the marshmallows begin to soften and get melty, add the other half of the marshmallows.
Continue heating over low heat, stirring frequently, until the marshmallows are almost completely melted.
Remove from heat and pour the marshmallow mixture over the rice krispie cereal.
Fold in with the buttered spatula just until all the cereal has been coated. Don’t overmix.
Pour the cereal mixture into the prepared pan.
Using buttered fingertips, lightly press the cereal mixture into an even layer, making sure that the mixture goes all the way into the corners.
Let the bars set up for at least 30 minutes.
Lift the krispie treats out of the pan by using the parchment paper.
Using a marshmallow peep as a guide, cut squares to desired size.
Separate slightly to allow room to drizzle with melted chocolate and festive sprinkles. While the chocolate is still soft, place a peep on the tops of each of the rice krispie treats. As the chocolate sets, it will adhere to the rice krispie treat.

Notes

Storing: Store Rice Krispies at room temperature for up to 5 days, and they’ll be just fine. If you want them chilled or to last longer, store them in the fridge.
Use fresh marshmallows for the best results. Older marshmallows tend to dry out and will not give you a gooey treat.
Melting the marshmallows over high heat can result in treats that are hard. Always use low heat.
When pressing the rice krispie mixture into the pan, LIGHTLY press it into the pan. Pressing too hard will result in a very hard rice krispie treat.
Recipe can be easily doubled - if you buy 4 colors of peeps (8 of each color), making a double batch (32 bars) would use all of them and lead to less waste.
Lining the dish with parchment paper allows the bars to be lifted completely out of the pan and makes for easier cutting.
Bars can be cut larger to show more of the candy drizzle color and sprinkles. The size recommended by the recipe will yield as many as possible in a 9”x13” pan and still have room to top with the peep.
I like to cut the bars first and then do the decorating. Doing it this way allows the candy drizzle to decorate the sides as well as the top.
I used about a half a bag of candy melts for each color. Candy melts can be found at Michaels, Hobby Lobby, Joann Fabrics, area grocery stores or online.
For easy piping of the melted candy, I used a sandwich bag with the corner snipped off to drizzle and decorate. I find this creates a nice thickness when drizzling and gives more control than just letting it drip off a spoon or fork. However, the reader could certainly decorate that way.

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