A no-bake, kid-friendly Easter recipe that puts a festive spin on classic crispy rice treats. The coconut is dyed green to mimic grass and the baskets are topped with pastel coloured candy eggs for the ultimate Easter treat. You might need to buy double the candy eggs for snacking purposes. Now, get ready to get those hands sticky!
ingredients
directions
In a small mixing bowl, stir together the coconut, water and food colouring until the coconut is evenly coated. Transfer coconut to a lined baking sheet and let dry at room temperature for 30 minutes.
As the coconut dries, prepare the puffed rice cereal base. Grease a 12-tin cupcake tray with butter and set aside. In a large pot over low heat, melt the butter. Add the marshmallows and vanilla extract. Continue stirring until the marshmallows are fully melted. Remove pot from heat and fold in the puffed rice cereal.
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Working quickly and using greased hands, divide the mixture amongst the prepared cupcake tray. Shape into baskets by creating a well in the center. Refrigerate until firm, about 15 minutes.
Transfer the chilled nest to a serving plate. Finish with a spoonful of coconut and candy chocolate eggs. Enjoy!
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